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Mushroom Bourguignon

So with Veganuary in full swing, we bring you a delicious recipe from Flora Gordon Clark, chef and cookery school owner.  It’s bound to impress your family and friends – even those hardened carnivores!

Mushroom Bourguignon

Great for a Winter’s day to eat on its own or as an accompaniment to other things. If you follow the recipe and blanche the shallots before trying to peel them you will find it much quicker!


(Enough for 4-6 people)

15g dried porcini mushrooms
150ml boiling water 
400g (about 12) round shallots
3 tbsp butter or coconut oil or olive oil
a sprinkle of sugar or honey
4 tbsp olive oil
1 onion, finely chopped
1 leek, finely sliced
1 carrot, finely cubed
3 large garlic cloves, crushed
a few parsley stems, finely chopped
200g baby portobello mushrooms
120g shiitake mushrooms
200g chestnut mushrooms
200g button mushrooms
sea salt and freshly ground black pepper
1 tbsp arrowroot or plain flour
1 tbsp tomato paste
300ml red wine (Pinot Noir)
500ml rich vegetable stock (a kallo cube is ok)
1 bay leaf
1 tsp thyme sprigs
Chopped fresh flat leaf parsley leaves to serve


  1. Put a small bowl onto some weighing scales and add the dried porcini mushrooms.  Pour over 150ml of boiling water, allow to soak.
  2. Put the shallots into a saucepan and cover with more boiling water and boil for a couple of minutes over a high heat.
  3. Tip into a colander or sieve to drain and run under cold water to cool.
  4. Peel off the outer dry layers and trim away any straggling roots (but not enough so as to allow them to fall apart).
  5. Melt 1 tbsp of the butter (or oil) in a skillet over a medium to high heat.
  6. Add the peeled shallots and a sprinkle of sugar (of honey). Turn down the heat and allow to soften and caramelise. I put them in the roasting oven of my Aga for about 5-10 minutes. Set a timer so you don’t forget them!
  7. Put 2 tbsp of olive oil into a large saucepan over a medium heat. Add the chopped onion, finely sliced leek, finely cubed carrot, crushed garlic cloves and chopped parsley stems and stir.
  8. Put a lid on the pan and allow to sweat for 5-10 minutes or until soft and turning a little golden. Stir occasionally.
  9. Meanwhile clean any dirt from the mushrooms and chop into pieces. Leave the smaller mushrooms whole.
  10. When the veggies are cooked transfer to a bowl.
  11. Melt 1 tbsp of butter (or coconut oil) in the same pan and heat over a medium to high heat.
  12. Add about a third of the mushrooms and season with some sea salt flakes and freshly ground black pepper.
  13. Sauté until they are coloured on the outside but still firm on the inside.
  14. Transfer to the bowl of veg.
  15. Repeat with the remaining butter, oil and mushrooms.
  16. When all the mushrooms are cooked return them and the cooked veg to the pan.
  17. Add the caramelised shallots.
  18. Deglaze the shallot pan with some of the red wine scraping up the fond . Do not do this if it is burnt.
  19. Strain the porcini liquid into the pan through a fine sieve possibly lined with a piece of kitchen roll.
  20. Chop up the softened porcini and add to the pan.
  21. Stir in the tablespoon of tomato paste and 1 tbsp of arrow root.
  22. Slowly add the red wine and stir.
  23. Add the bay leaf and thyme.
  24. Bring to a simmer and cook for 15-20 minutes. I put mine in the simmering oven of my Aga.
  25. Check for seasoning and remove the bay leaf and thyme stalks.

Serve with chopped parsley and a baguette or baked potatoes and green beans or cauliflower mash and lemony Brussels sprouts.

To learn more about Flora’s cookery school visit her website here

View more of Flora’s recipes here

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