Mushroom Bourguignon

Not wanting to be left out when everyone was tucking into their boeuf bourguignon I adapted the recipe for the vegetarian. It surprised me as to how tasty it was.  It had such a deep rich flavour.  I adored every mouthful.  

Ingredients
serves 4

4 tbsp olive oil
500g mushrooms, large portobello, cut into chunks, 
500g mushrooms, small button, left whole, ends trimmed
200g shallots, (or pickling pearl onions - the smaller the better), peeled and ends trimmed
1 large carrot, diced
1 onion, diced
1 tsp fresh thyme 
3 garlic cloves, crushed
250ml full-bodied red wine
500ml vegetable stock
2 tbsp tomato paste
1 1/2 tbsp plain flour
salt
ground black pepper,
soft brown sugar

Method

In a large oven-top casserole dish heat 3 tbsp olive oil over a high temperature. Then add the mushrooms and shallots cooking them for 3 or 4 minutes until they begin to colour. Remove from the dish, keeping the liquid and set aside.

Reduce heat to medium and add a tbsp of oil. Add the carrots, onions and thyme. Season with salt and pepper. Fry for 6 to 7 minutes, stirring every now and then until onions have browned. Add the garlic and cook for a further minute.

Pour in the red wine and stir well. Scrape the base to release any bits then have stuck. Turn up the heat back to high and reduce wine by half. 

Stir in tomato paste and the veg stock. (Put less stock in if there's a lot of liquid produced by the mushrooms) Then add mushrooms and shallots back into the dish. Bring to a boil, then reduce heat to low, cover with a lid and simmer for 20 minutes. 

Put the plain flour in a small bowl and gradually add a ladle of the red wine sauce, mixing well to make a paste. Stir back into the casserole dish.

Simmer uncovered for 10 minutes until the sauce thickens.

Season well with salt and pepper to taste. Add more soft brown sugar if you feel it needs it to balance the flavour. 

Definitely serve with Potato Dauphinoise - a match made in heaven.