Mushrooms are one of my favourite ingredients, but they also happen to offer many benefits. You can have this simple Mushroom Bourguignon on top of mashed potatoes or with noodles. I like to add on top of mashed swede.
2 tbsp extra-virgin olive oil
700g mixed mushrooms, such as portobello, white button, enoki, shiitake or oyster, sliced
1 large leek, white and green parts, finely sliced
6 spring onions, white and some green, sliced
2 carrots, thinly cut into matchsticks
3 cloves of garlic, finely chopped
1½ tbsp tomato purée
200ml dry red wine
150ml vegetable or beef stock
1 tbsp miso paste
1 tbsp tamari
1 spring rosemary
1 sprig thyme
Salt to taste
Some Pul Biber pepper or/and chopped flat parsley for garnish
Add 1 tablespoon of olive oil and the mushrooms to a large pan. Fry the mushrooms until they are soft and juicy. Transfer the mushrooms and the juice to a plate and set aside.
Add the remainder of the olive oil to the pan. Add the leeks, spring onions and carrots and sauté until the leeks turn lightly golden and begin to soften (approximately 5 minutes). Add the garlic and fry for a further minute. Stir in the tomato purée and cook for 1 additional minute. Add the wine, stock, miso, tamari, thyme and rosemary. Then, add the reserved cooked mushrooms and bring to a simmer. Partly cover the pot and simmer on a low heat until the carrots are tender, and the sauce is thick (30 to 40 minutes). Taste and add additional salt or tamari if needed.
Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms.