Mushroom bourguignon
Stews are back in our repertoire. Light the stove, heat the pan, and settle in for a few hours. But not with this quick mushroom bourguignon, which you can have on the table in just an hour. Meatless, without sacrificing flavor!
Bereidingswijze
Heat butter or oil in a frying pan. Set the chanterelles aside and tear any large pieces of mushrooms by hand. Add some of the mushrooms to the pan, covering the bottom.
Cook the mushrooms until brown on one side, then turn and cook the other side until golden brown. Remove the mushrooms and add more. Repeat until all the mushrooms are cooked. Add more butter or oil if necessary.
Add more butter or oil to the pan and sauté the leek and carrot for 5 minutes. Add the minced garlic and cook for another minute. Then stir in 1 tablespoon of tomato paste, cook briefly to remove the acidity, and then add 2 tablespoons of flour. Cook the flour briefly as well, then deglaze the pan with 300 ml of red wine. Scrape the bottom of the pan—that's where the flavor is!
Pour 300 ml (mushroom) stock and 1 tablespoon soy sauce into the pan, then add the thyme, bay leaves, cinnamon stick, and crushed cardamom pods. Add the sautéed mushrooms and drained silver onions and toss to combine.
Simmer the mushrooms bourguignon for 40 minutes over low heat. Season with salt and pepper once the sauce has thickened.
Meanwhile, heat oil in a frying pan and fry the chanterelles until crispy. Season with salt, pepper, and a little cayenne pepper to taste.
Divide the sauce among plates and top with the fried chanterelles. Serve the mushrooms bourguignon with polenta or mashed potatoes and sprinkle with parsley.
Ingrediënten
- 50 gram boter of 2 eetlepels olijfolie
- 1 kilo gemixte paddenstoelen (champignons, portobello, shiitake), grof gesneden
- 1 prei, in ringen
- 2 wortels, in plakjes
- 3 teentjes knoflook, fijngehakt
- 70 gram tomatenpuree
- 2,5 eetlepels bloem
- 300 ml rode wijn
- 300 ml paddenstoelenbouillon (of groentebouillon)
- 1/2 theelepel tijm
- 2 laurierblaadjes
- 1 kaneelstok
- 3 kardemompeulen, geplet
- 250 gram zilveruitjes
- Om te serveren: polenta of aardappelpuree
- Om te serveren: platte peterselie, grof gesneden
Product Gebruikt in Dit Recept
€4,79
€2,99
€5,19