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Mushroom Bourguignon by Shannon Martinez
"The Mushroom Bourguignon is a winter classic that everyone loves” - Shannon Martinez, Owner & Head Chef of Smith & Daughters, Melbourne
½ cup EVOO
2½kg whole baby Swiss brown mushrooms
2 large brown onions, diced
2 carrots, peeled and diced
4 stalks celery, diced
60g CHEF Black Garlic Paste
1 cup dried porcini mushrooms, soaked in boiling water for 20 min (save 1 cup soaking liquid)
2 tbsp rosemary, chopped
2 tbsp thyme, chopped
5 tbsp tomato paste
3 bay leaves
6 tbsp Nuttelex
5 tbsp plain flour
80mL CHEF Mushroom Liquid Concentrate
120g CHEF Red and Port Wine
Reduction Paste (NB: this is only suitable for vegetarians. For vegan option sub for 500mL vegan red wine)
2 tbsp Dijon mustard
100g CHEF Fermented Pepper Paste
Salt and ground pepper to taste
Handful of parsley, rough chop
In a pot, heat ½ cup EVOO 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 1/3 cup EVOO in the same pot and cook off the onion, carrot and celery with a big pinch of salt until soft.
Add the CHEF Black Garlic Paste and cook out for a minute, then add the soaked dried porcini, rosemary, thyme, tomato paste, bay leaves, Nuttelex and flour.
Cook out the flour for a minute then deglaze with CHEF Mushroom Liquid Concentrate, water and 1 cup of porcini soaking liquid.
Add the CHEF Fermented Pepper Paste, 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.
Either with mash and sautéed greens or as a pot pie filling.
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Contact us with questions about products or services.
1800 20 30 50
1800 20 30 50
Nestlé Golden Chef's Hat Award