Bourguignon de Champignons

Ingredients

Instructions

1. 1

   Prepare everything before heating the pan: tear or thickly slice the mixed mushrooms, dice the shallots and carrot evenly so they cook at the same rate, chop the garlic, peel the pearl onions, halve the chestnut mushrooms, and measure the wine and stock. Pat the mushrooms dry if needed; dry mushrooms brown better and develop deeper flavour.

2. 2

   Heat a wide heavy casserole or sauté pan over high heat. Add the olive oil, then the mixed mushrooms in a single layer if possible. Season with the salt and black pepper and cook 6-8 minutes, stirring only occasionally, until the mushrooms first release their moisture and then begin to brown deeply at the edges. Proper browning is essential; if the pan steams, raise the heat and give the moisture time to evaporate.

3. 3

   Reduce the heat to medium. Add the shallots and carrot to the browned mushrooms and cook for 4 minutes, stirring, until the shallots soften. Add the chopped garlic and tomato paste and cook for 1 minute more, stirring constantly, until the tomato paste darkens slightly; this removes raw acidity and builds savoury depth.

4. 4

   Sprinkle over the flour and stir for 30 seconds so it coats the vegetables and mushrooms without clumping. Pour in the red wine gradually, scraping the bottom of the pan to dissolve the browned bits. Add the vegetable stock, thyme, bay leaf, and soy sauce. Bring to a lively simmer.

5. 5

   Simmer uncovered over medium to medium-low heat for 20-22 minutes, stirring occasionally, until the sauce reduces to a glossy, lightly thickened consistency and the carrots are tender but not collapsing. The sauce should coat a spoon; if it seems thin, simmer a few minutes longer.

6. 6

   While the bourguignon simmers, heat a frying pan over medium-high heat with the olive oil. Add the pearl onions and chestnut mushrooms and sauté for 5-6 minutes until golden in spots and just tender. Add the grated garlic for the last 30 seconds. Browning these separately keeps their shape and gives the final dish a more refined texture.

7. 7

   Remove the thyme sprigs and bay leaf from the casserole. Fold in the sautéed pearl onions and chestnut mushrooms, then simmer for 2 minutes so the flavours marry. Taste and adjust seasoning if needed. Turn off the heat and let the bourguignon rest for 5 minutes; this short rest helps the sauce settle and cling better.

8. 8

   Spoon into warm bowls and finish with chopped parsley. Serve hot, ideally with mashed potatoes, crusty bread, or butter-free noodles to catch the sauce.

Nutrition per serving

Notes

• •Choose a dry, full-bodied red wine you would happily drink; harsh cooking wine makes a harsh sauce.
• •A mix of mushrooms such as oyster, king oyster, shiitake, and chestnut gives the best layered texture and flavour.
• •For an even more classic finish, serve over pommes purée made with olive oil or vegan butter.
• •If making ahead, cool quickly and refrigerate; the flavour improves the next day. Reheat gently and add a splash of stock if the sauce tightens too much.

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