over Parsnip & Potato Puree
If you think nothing can compete with a good traditional Beef Bourguignon; the ultra cosy French stew made with beef, braised in red wine, wait until you try this mushroom version. This hearty meat-like Bourguignon is so spectacular, I had to get my friend’s recipe and learn how to make it the next day. The great thing about mushroom bourguignon is that it doesn’t need to slow cook for hours, all you need to succeed with this recipe is loads of dark mushrooms. Now, just like a good wine, the longer it sits, the better it will taste. So, try to make this the day before.
1 pound (500gr) mixed mushrooms, such as Baby Bella, Portobello, Shiitake, Oyster, Crimini, Maitake, Chestnut, cut or sliced into small pieces.
1/2 eggplant, cut into small pieces
8 pearl onions
3 small carrots, sliced
1/2 turnip, thinly cut
1/4 cup white wine
2 cups beef stock (or vegetable stock)
1/2 cup + 1/4 cup red wine, full-bodied
2 garlic cloves, smashed
1 tbsp tomato paste
2 tbsp cornstarch (or normal flour)
1 tbsp butter, melted
1/2 tbsp tamari sauce
2 parsnips
4 potatoes, medium size
1. Place a dutch oven on medium-high heat, drizzle a generous quantity of olive oil.
2. Sauté each mushroom variety separately, evenly spread with a pinch of salt and pepper, until they start to brown. Resist the urge to stir, just let them brown on one side for 3-5 minutes. Some mushrooms such as Portobello will release more water than others. Just let the water evaporate and the mushrooms sauté before stirring and brown on the other side for 2-3 more minutes. Set aside on a plate and sauté the other mushrooms.
3. Once all mushrooms are brown and set aside, add the eggplant. Cook for 5 minutes and set aside.
4. Add onions, carrots and turnip and sauté for 5 minutes or until they start to caramelize.
5. Deglaze in white wine, cover and cook for 7 minutes on medium heat, stirring frequently.
6. Return the mushrooms and eggplant.
7. Add red wine, tomato paste, beef stock, smashed garlic and season with salt and pepper. Simmer on low heat for 30 minutes, covered.
8. Combine cornstarch and butter to form a paste.
9. Stir in paste and the 1/2 tbsp of Tamari and simmer, not covered for another 5 minutes, the time for the sauce to reduce and thicken.
10. Served with steamed parsnips & potatoes, smashed into puree.
Cheers Xx
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