MUSHROOM BOURGUIGNON
Tender pulled shiitake mushrooms slow-braised in red wine for deep, earthy flavor, paired with seasonal ingredients
Makes 6-8 portions
Prep time: 20 mins | Cook time: 60 mins
INGREDIENTS
2.2lb (1kg) bag of Fable Pulled Shiitake Mushrooms, thawed
3 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
1½ cups dry red wine
2 cups vegetable stock
1 tbsp soy sauce or tamari
2 tsp fresh thyme (or 1 tsp dried)
2 bay leaves
1 tbsp balsamic vinegar
2 cups baby onions or pearl onions, peeled
2 cups Chantenay carrots
Salt & pepper to taste
Handful chopped parsley, for garnish
Creamy mashed potatoes, to serve
METHOD
In a large heavy-based pot, heat 2 tbsp olive oil over medium-high heat. Add Fable and cook for 8-9 mins until browned. Remove and set aside. In the same pot, add 1 tbsp oil and sauté the onion until soft and translucent. Add garlic and cook for another 2 mins until fragrant. Stir in tomato paste and flour, cooking for 1 min.
Slowly pour in the red wine while stirring, deglazing and scraping up any bits from the bottom of the pan. Add stock, soy sauce, thyme, bay leaves, balsamic vinegar, and sugar if using. Return the Fable to the pot along with the baby onions and carrots.
Bring to a gentle simmer, cover, and cook for 30–40 minutes, stirring occasionally, until the sauce is rich and thick and the veggies are tender. Remove bay leaves. Taste and season with salt and pepper. Voilà!
To serve:
Scoop 125g of the bourguignon into a dish and ladle with a generous serving of creamy mashed potatoes. Garnish with fresh parsley.
Tips & suggestions:
Braise in large batches and portion into vac-sealed pouches or containers for quick reheat on service.
Holds well in hot wells or can be reheated gently in a combi oven or pan to order.
