Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, mushroom bourguignon. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade,. Method Put the shallots in a bowl and cover with hot water (this makes them easy to peel). Roughly chop the portobello mushrooms and halve any larger shiitake and chestnut mushrooms, leaving the small ones whole.

Mushroom Bourguignon is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Mushroom Bourguignon is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have mushroom bourguignon using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Mushroom Bourguignon:

1. Get 400 mls vegetable stock
2. Take 2 sprigs fresh rosemary
3. Take 1 tsp dried tarragon leaves
4. Make ready 1 leek, washed and sliced
5. Get 2 carrots, sliced
6. Get 2 celery stalks, sliced
7. Make ready 5 shallots, peeled and halved
8. Take 200 mls red wine
9. Make ready 250 g portobello mushrooms, thickly sliced
10. Make ready 250 g large chestnut mushrooms, halved
11. Make ready Olive oil
12. Take Salt and pepper
13. Take 1 1/2 tbsp tomato puree
14. Get 1 tbsp cornflour

Combined with sweet carrots, golden shallots, zucchini and button mushrooms this mushroom bourguignon makes a wonderful meal that is so packed with flavour that even meat eaters will enjoy it too. A word of advice, use a wine that you would happily drink. Mushroom Bourguignon The best part about this — well, besides all of it, if I can so humbly say — is that it's a bourguignon without the heft of beef, but all of the indulgence. Plus, since you don't need to braise it in the oven for three hours, it can be a weekday night dinner.

Steps to make Mushroom Bourguignon:

1. Make up the veg stock and add the rosemary and tarragon. Allow it to steep while you prepare the rest of the veg.
2. In a flame proof casserole dish, gently sweat the leeks, onions, garlic and shallots in a few table spoons of oil.
3. After about ten minutes, add the tomato purée, carrots and cornflour and give it all a good stir.
4. Pour your wine into your steeped stock, then slowly pour all of the liquid into the casserole dish, stirring as you go.
5. Add the mushrooms on top of the veg, don’t worry if they aren’t submerged under the stock with the other veg.
6. Put the dish in the oven at 180 C. Stir it every 15 mins or so for the first half hour until the mushrooms have reduced in size and are incorporated into the rest of the casserole.

Mushroom Bourguignon The best part about this — well, besides all of it, if I can so humbly say — is that it's a bourguignon without the heft of beef, but all of the indulgence. Plus, since you don't need to braise it in the oven for three hours, it can be a weekday night dinner. And you can serve it to vegetarians. Perelman's Mushroom Bourguignon in The Smitten Kitchen Cookbook is a perfect example of her vegetable creativity. Meaty portobellos (or creminis) and pearl onions are browned a la chuck roast, then added to a rich tomato and wine gravy.

So that is going to wrap this up for this exceptional food mushroom bourguignon recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!