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

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

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.

Serving suggestion: either with Mash and sautéed greens or as a pot pie filling. 

CHEF X Shannon Martinez

CHEF X Shannon Martinez | Collaboration announced 


As demand increases for more Vegan and Plant Based menu options, the CHEF team has partnered with Shannon Martinez; leading Vegan Chef in Australia.

Learn more about Shannon's philosophy and the CHEF range here