Ingredients
For the dried mushrooms:
- 15 g dried porcini mushrooms
- 1 cup boiling water (250 ml)
For the fried mushrooms:
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 kg cremini mushrooms, stems trimmed and sliced
For the Bourguignon sauce:
- 1 tablespoon olive oil
- 2 small yellow onions, finely diced
- 1 large carrot, finely diced
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 1 1/2 tablespoons flour
- 1 cup dry red wine (full-bodied) (250 ml)
- 1 cup vegetable stock or broth (250 ml)
- 2 bay leaves
- 1 1/2 teaspoons fresh thyme leaves
- Sea salt and freshly ground black pepper, to taste
- 1 teaspoon Worcestershire sauce (optional)
- Chopped flat-leaf parsley, to garnish
To serve:
- 4 large or 8 small ready-made vol-au-vent cases
- Alternatively serve over a bed of mashed potatoes, polenta, or pasta noodles.
Instructions
- Place the dried porcini mushrooms in a small bowl and cover with the boiling water; set aside.
- In a large heavy-bottomed deep skillet or Dutch oven, heat a little olive oil and butter over medium-high heat. Fry the mushrooms in batches, until they release their moisture and are lightly browned adding additional oil and butter between each batch (5-7 minutes). Transfer the mushrooms to a plate to cool.Note: when using a 28cm skillet it should be possible to brown the mushrooms in three batches. They will shrink as they cook, which will allow them to further brown in an even layer before transferring to a plate to cool.
- Reduce the heat to medium. Add 1 tablespoon oil to the skillet, as well as the onion and carrot until lightly caramelized, about 8 minutes. Add tomato paste and garlic and stir constantly until aromatic (1-2 minutes). Add flour and stir until incorporated.
- Add the red wine, and using a wooden deglaze the pan, scraping up any bits from the bottom. Cook until reduced by at least half, about 5 minutes.
- Strain in the porcini liquid into the pan, roughly chop the porcini and add to the pan. Followed by the vegetable stock, bay leaf and thyme; season with salt and pepper. Bring to a simmer, then reduce the heat and cover with a lid. Cook at low simmer for an 1 hour, stirring occasionally. Taste and season with additional salt and pepper, to taste. Stir in the Worcestershire sauce (optional).
- Finally, stir in mushrooms and cook, uncovered until heated through.
- Meanwhile, preheat the oven to 350°F/ 175°C (155°C fan—assisted) and warm the vol-au-vents for 2 minutes.
- Transfer the pastry cases to a serving plate. Fill the centres with the hot mushroom bourguignon mixture, letting the excess cascade down the sides. Sprinkle with parsley and enjoy!
Nutrition
Notes
- Feel free to use a mix of mushrooms for this recipe. A mix of button, cremini, portobello and/or king oyster works well for this vegetarian bourguignon recipe, thanks to their meaty texture. Let them brown when searing; the caramelization adds a lot of depth to the sauce.
- You can also quarter the mushrooms rather than slicing them (or half if small). Fry them in batched until nicely golden brown, and then at the end of the recipe, cooked for an additional 10 minutes (or until tender and cooked through) before serving.