Instructions

Step 1: Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Sauté shallots and carrots for about 10 minutes, until the shallots turn golden brown and release their fragrance.

Step 2: Add the lemon thyme, bay leaves, and garlic to the pan. Cook for an additional minute to combine the aromas.

Step 3: Pour in the red wine to deglaze the pan, bringing it to a boil. Let it simmer for 2 minutes, then reduce the heat to keep a gentle simmer.

Step 4: In a small bowl, mix the cornflour with a splash of water until smooth. Stir this mixture into the saucepan along with the vegetable stock and smoked tomato paste.

Step 5: Bring the stew to a simmer and cook gently for about 10 minutes to allow the flavors to meld.

Step 6: Meanwhile, heat a drizzle of olive oil in a separate large frying pan over high heat. Sauté the mixed mushrooms for 3-4 minutes, until they are golden brown and fragrant.

Step 7: Add the sautéed mushrooms to the stew, stirring well to combine. Let the stew simmer gently for another 10 minutes, until the vegetables are tender and the sauce thickens.

Step 8: Season the stew to taste. Serve warm, optionally garnished with fresh herbs, alongside creamy mash or crusty bread.

Tips & Variations

For added depth, include a splash of balsamic vinegar or a few drops of soy sauce to enhance the umami flavor.

Use a mix of mushrooms to achieve varied texture and flavor.

To make it gluten-free, use a gluten-free cornstarch and check your vegetable stock ingredients.

Fresh herbs like parsley or chives make a lovely garnish to brighten the dish before serving.

Storage

Store leftover Mushroom Bourguignon in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if the sauce has thickened too much. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use other types of mushrooms?

Yes, you can use any variety you prefer or have on hand. Button, cremini, shiitake, or chanterelles all work well and offer different textures and flavors.

Is red wine necessary for this recipe?

Red wine adds richness and depth but can be substituted with more vegetable stock or grape juice if needed. The flavor will be slightly different but still delicious.