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Mushroom Bourguignon by Shannon Martinez

This Winter classic features the CHEF Mushroom Liquid Concentrate and the CHEF Red Wine Port Reduction (Vegetarian Option). With a delicious ingredient list, this Mushroom Pie is hearty and a winner for everyone.

10 portions

Ingredients:

½ cup extra virgin olive oil
2½ kg whole baby Swiss brown mushrooms
⅓ cup extra virgin olive oil
2 large brown onions, diced
2 carrots, peeled and diced
4 stalks celery, diced
12 cloves garlic, minced
1 cup dried porcini mushrooms, soaked in boiling water for 20 min (save 1 cup soaking liquid)
2 tbs rosemary, chopped
2 tbs thyme, chopped
5 tbs tomato paste
3 bay leaves
6 tbs Nuttelex
5 tbs plain flour
120g CHEF Red & Port Wine Reduction Paste (NB: this is only suitable for vegetarians. For vegan option sub for 500mL vegan red wine)
2 tbs Dijon mustard
80mL CHEF Mushroom Liquid Concentrate
1 ½ L water
Salt and Pepper
Handful of parsley, rough chop

Method:

In a pot, heat ½ cup extra virgin olive oil and cook off mushrooms until they have developed a golden colour then remove from the pan. May need to cook in batches depending on size of pot.
Heat the remaining ⅓ cup extra virgin olive oil in the same pot and cook off the onion, carrot and celery with a big pinch of salt until soft.
Add the garlic and cook out for a minute, then add the soaked dried porcini, rosemary, thyme, tomato paste, Nuttelex and flour. Cook out the flour for a minute then deglaze with stock and 1 cup of porcini soaking liquid. (If subbing wine for the concentrate, first deglaze with the wine, then reduce by half, the continue as per recipe with the stock).
Add the CHEF Red & Port Wine Reduction Paste (NB: Vegetarian only) and Dijon mustard. Season with salt & pepper. Stir to combine, then bring to a boil. Reduce to a simmer and cook for ½ hour, stirring often. The sauce will reduce and thicken.
Finish with the parsley and check seasoning.