Mushroom Bourguignon | EG13 Ep57

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice mimics the sweetness of wine without the alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Using water with seasonings can reduce costs.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch is a gluten-free thickener that can be less expensive.

Select fresh Aussie mushrooms, ensuring they are firm and bright in color.

Do not peel the mushrooms; cut them into large chunks to substitute for meat.

Cut button mushrooms in half or leave them whole, depending on size.

Heat a good glug of extra virgin olive oil in a large pot over medium heat.

Add the mushrooms in batches to avoid overcrowding, cooking until they are browned and have maximum color.

Remove the cooked mushrooms and set them aside.

Add another glug of oil to the pot, then add finely chopped onions, carrots, and celery to create a mirepoix.

Add a knob of butter (about 25 grams) and a pinch of salt to the vegetables and sweat them down.

Thinly slice three cloves of garlic and add them to the pot with the vegetables.

Stir in some tomato paste and cook it off for a moment to enhance the flavor.

Add a good amount of red wine to the pot and reduce it by a third to cook off the alcohol.

Once the red wine is boiling, pour in vegetable stock and add a bouquet garni of thyme, parsley, and bay leaf.

Return the cooked mushrooms to the pot and coat them in the sauce.

Cover the pot and cook for 25 to 30 minutes, as mushrooms require less time than beef.

Prepare an optional garnish of crispy pancetta and warm pickled onions in a separate pan.

Plate the mushroom bourguignon with a side of rizzoni, adding the optional garnish of pancetta and pickled onions on top.

Finish with a sprinkle of finely chopped parsley for color.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens