Mushroom Bourguignon


  • 10g dried porcini mushrooms
  • 160ml vegetable stock, warmed
  • 80ml extra virgin olive oil
  • 300g cap mushrooms, thickly sliced
  • 300g button mushrooms, thickly sliced
  • 200g French shallots, peeled, halved
  • 2 carrots, peeled, thickly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 1 teaspoon corn flour
  • 80ml red wine
  • 2 fresh thyme sprigs, leaves finely chopped
  • creamy polenta (cooked with non-dairy milk and margarine), grilled Brussel sprouts, to serve
  • continental parsley sprigs, to serve


  1. Place the porcini mushrooms in a heatproof bowl then pour over the stock. Set aside to soak until required.
  2. Heat 2 teaspoons of the oil in a large, deep frying pan over high heat.
  3. Add one-third of the cap and button mushrooms and cook, stirring occasionally, for 2-3 minutes or until the mushrooms start to soften. Transfer to a bowl.
  4. Repeat with the remaining mushrooms, in 2 more batches, adding 2 more teaspoons of oil to each batch.
  5. Add 1 tablespoon of the remaining oil to the pan and reduce heat to medium. Add the shallot and carrot. Cook, stirring often, for 5 minutes or until starts to soften.
  6. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the tomato paste and stir to coat.
  7. Add the wine, thyme, porcini and soaking liquid. Stir to combine. Thicken up with a little corn starch, whisked together with some cold water.
  8. Reduce heat to low. Cover and simmer, stirring occasionally, for 10-15 minutes or until the vegetables are soft.
  9. Return the mushrooms and their juices to the frying pan and cook, covered, for 5 minutes or until the mushrooms are soft. Season.
  10. Serve the mushroom bourguignon with the creamed polenta, grilled Brussel sprouts and sprinkle with parsley.
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