Behold, our mushroom bourguignon! This is a fantastic take on the classic beef dish…but completely vegetarian. It’s rich in flavour, super satisfying and looks incredible, making it the perfect showstopper for your guests to enjoy.
Packed with a variety of delicious mushrooms – to give that meaty texture – all soaked in red wine, we think it’s the perfect dish to enjoy with some good company and even better wine.
MAKING THE PERFECT MUSHROOM BOURGUIGNON
Playing on the classic beef bourguignon, I wanted to create something just as delicious that my girlfriend could eat. This is why I had to go for the best natural meat substitute: mushrooms. If you want good results then choose good quality mushrooms. Using oyster cluster mushrooms are perfect for this sort of dish. They have a real bite to them and a fibrous texture that almost looks like beef, when cooked down in the red wine. I also used portobello mushrooms to get some nice big slices for a decent bite. The dried mushrooms are in it purely for flavour, as they act like an extra stock, and the button mushrooms finish it off to give that classic bourguignon look.
The trick when using alcohol in cooking, is to use good quality alcohol. If you wouldn’t want to drink it, it’s not worth using in cooking either! Choosing a delicious bottle of red wine is key to a fantastic mushroom bourguignon. Its wonderful flavour will hold strong in the dish as it cooks. You pretty much just let the red wine do all the work and then lap up the praise from your guests.
This red wine and mushroom gnocchi is another great way of cooking with red wine, if you’re looking for inspiration.
The vegetables are deliberately cut small so that they dissolve into the sauce and naturally thicken it. This brings in a lot of flavour too which creates that extra umami that you miss without the beef. The melt in your mouth baby onions are a particularly delicious addition.
- 1 bottle of good quality wine French preferred
- 500 g oyster cluster mushrooms separated but kept whole
- 300 g portobello mushrooms medium sliced
- 1 tbsp marmite yeast extract
- 20 g dried Porcini mushrooms roughly chopped
- 150 g chestnut button mushrooms left whole
- 400 g baby onions or shallots peel, leaving a little bit of the root on
- 1 large carrot finely diced
- 2 sticks of celery finely diced
- 1 onion finely diced
- 4 cloves of garlic finely chopped or grated
- 2 tbsp tomato puree
- 5-6 sprigs of thyme stalks removed and leaves kept.
- 2 bay leaves
- 50 g unsalted butter
- 4 tbsp olive oil
- handful of fresh parsley finely chopped
- 120 g vegetarian smoky bacon we used 'This Isn't Bacon' for best results
- Alternatively to the veggie bacon, use 1 tsp of smoked paprika
- Preheat the oven to gas mark 5/190°C/375°F.
- Heat a deep non stick pan until smoking hot, add a little oil at a time and sear the portobello and oyster mushrooms in batches until they have a little colour, then add to a baking tray. The mushrooms with soak up the oil so it is important to keep adding a little at a time. Remember this may seem like a lot of oil but there is no other fats, like there would be with beef.
- When all of the mushrooms are seared, mix in the marmite and season a little with salt and pepper. Add to the oven for around 10 minutes until the water is removed and they start to become slightly dry.
- When the mushrooms are in the oven. Add around a tablespoon of oil to the same pan and sweat off the celery, onion and carrot on a medium heat. When the onion starts to become translucent, add in the veggie bacon (alternatively you can use smoked paprika) along with the garlic and cook off until there is a little colour on the vegetables. Add in the tomato puree and thyme, cooking off for a few more minutes.
- Now turn the heat up and add in the wine, bringing to a boil and then turn down to a simmer. Stir in the bay leaves and porcini mushrooms and then cook on low for an hour with the lid on.
- Just before that hour is up, add the butter to a separate frying pan and lightly brown the baby onions and button mushrooms. When they have colour, add them to the mushroom bourguignon and stir in well.
- If the wine has reduced too much, add in a little water until you get your desired consistency. Bring back to the boil and then simmer. Simmer on low for another hour with the lid on and it is ready to serve.
- Fold in the parsley and serve with either mash or roast potatoes.