Mushroom Bourguignon

Cook Time 1 hour

Servings 4

Ingredients

3 tbsp extra virgin olive oil

400ml red wine

1 bouquet garni, 2 bay leaves, 1 parsley sprig and 4 thyme sprigs tied together

400g mixed mushrooms (button and field)

1 onion, diced

1 large carrot, cut rounds

1 x 10 cm piece of celery, diced

25g butter

4 garlic cloves, bruised

1 tbsp tomato paste

1 tsp plain flour

250ml (1 cup) beef or vegetable stock

Salt and pepper

Garnish

6 pickling or pearl onions, peeled and left whole

150g speck or pancetta, cut into lardons (optional)

Extra parsley, to garnish

Method

Bring the wine to the boil in a saucepan and reduce by 1/3 to cook off the alcohol (about 5 minutes).

Heat 2 tablespoons of oil in a sauté pan over high heat. In batches, sear the mushrooms all over ensuring they are well browned on each side then remove from the pan. Season with salt and pepper.

Add the vegetables to the pan with the butter and a little extra oil and cook for 5 - 10 minutes to soften over medium heat until softened. Add the tomato paste followed by the flour and mix for a minute, coating everything. Season again with salt and add the wine and bring to the boil, scraping the bottom of the pan with a wooden spoon to release any caramelised bits.

Add the bouquet garni and the stock. Turn to a medium heat and cook for 20 minutes with the lid off.

Add pancetta to a pan over a medium heat and slowly render the fat. Once sizzling, add the onions and cook for 3 - 4 minutes until golden and the pancetta is crisp. Scatter over mushroom bourguignon and garnish with parsley. Serve with mashed potato or pasta.