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
    • 1½L water
    • 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.

    Serving suggestion:

    • Either with mash and sautéed greens or as a pot pie filling.

    Recipe Video