Mushroom Bourguignon

Hey everyone, it's Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Mushroom Bourguignon. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Mushroom Bourguignon is one of the most favored of current trending meals on earth. It's enjoyed by millions every day. It's easy, it's fast, it tastes yummy. Mushroom Bourguignon is something which I've loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Mushroom Bourguignon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mushroom Bourguignon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few ingredients. You can have Mushroom Bourguignon using 14 ingredients and 6 steps. Here is how you can achieve that.

I saw a dish similar to this in a magazine I flicked through a few weeks ago so I thought I’d attempt to recreate it myself. I really wanted to use dried porcini mushrooms but I couldn’t find any. If you do track some down, add them to the stock at the beginning of the recipe for even more mushroom intensity. If you can’t find them don’t worry, it still tastes lovely without. Happens to be #vegan.

Ingredients and spices that need to be Make ready to make Mushroom Bourguignon:

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

Steps to make 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.

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So that's going to wrap it up for this exceptional food Recipe of Super Quick Homemade Mushroom Bourguignon. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!