Saturday, 13 October 2018

Bourguignon of Mushrooms, Red Onions and Rainbow Carrots

A few weeks ago I went on a fungi forage, except it wasn't a fungi forage - 'why would you want to eat them?' exclaimed the fungi expert when he heard one of the participants (not me) ask her friend 'are these edible?'.  

The reason I am talking about mushrooms is because my  Bourguignon here looks a bit like an autumnal forest ground - mushrooms, green grassy colours from the long needle shaped leaves from rosemary herb, leaves in the form of bay leaf and lots of autumnal colours, but here everything is edible - I wonder what Alice in Wonderland would think?!
I think this dish is best made on a day like today when it's awfully dreadful, damp and dreich outside in Cymru aka Wales.  I am so glad its the weekend and I don't have to be in work or anywhere else today and can stay in the comfort of my home.  I am glad of it actually as its been a rather busy week at work too.  

As well as a medley of mushrooms, I had also picked up some rainbow carrots from the market in Cardiff, and if that did not provide enough colour - I decided in place of shallots to throw in some small red onions. If you look closely you will even seen flecks of green from fresh rosemary from the garden.  
We will be tucking into this textual dish with some homemade overnight sourdough bread later to mop up that rich vegetable flavoured gravy; and if we have some left over, perhaps with some mashed potato.
What have you been cooking lately?


Bourguignon of Mushrooms, Red Onions and Rainbow Carrots
Serves 4 - 6
Ingredients
4 tablespoons olive oil
1 onion, peeled and minced
1 bulb of garlic, peeled and cloves left whole
200g small red onions
2 bay leaves
Sprig of rosemary
1 teaspoon dried thyme
6 medium rainbow carrots, peeled and chopped into thick coins
4 large Portobello mushrooms
200g forest mushrooms, like chestnuts, chanterelle, oyster
1 tablespoon tamari
1 tablespoon tomato puree
600ml mushroom or vegetable stock
Salt and pepper to taste
Method
In a wide pot, heat the oil then stir in the onions and saute until very soft, then stir in the garlic cloves, herbs, red onions and cook on medium heat for 15 minutes.

Stir in the remaining ingredients and carefully pour in the stock.
Stir well to combine. 
Bring to a boil, then reduce heat and simmer for 1 hour until vegetables are tender and sauce is glossy.

Taste and adjust seasoning if necessary
OR

Then transfer to an ovenproof casserole dish with lid.
Stir in the remaining ingredients and carefully pour in the stock.
Stir well to combine.
Transfer to a preheated oven gas mark 6/240oc.
Gently cook for 1 - 2 hours, stirring a couple of times in between.
Check seasoning before serving.   
Adapted from Bourguignonne of Chestnuts, Mushrooms and Roasted Garlic

18 comments:

  1. That is a very pretty dish! We don't eat mushrooms often, although I do love them. I'm thinking of buying a couple of mushroom kits for my office at work

    ReplyDelete
    Replies
    1. Thank you so much Belinda. I don't eat mushrooms that much either, but my husband does like them - so you know. I grew shiitake on a log many years ago, so would recommend mushroom kits, but they don't last long. Good luck

      Delete
  2. I love fresh rosemary in anything. My mum-in-law has a massive plant and always furnishes me with a huge bunch of rosemary whenever I see her. I'm never out of stock! I love autumnal stews like this - almost worth getting bad weather for, especially getting to sop up all the juices with bread too!

    ReplyDelete
    Replies
    1. So good to know that you get fresh rosemary from you MIL. When I was a student I used to steal some from the front of someones house near the Uni.

      Delete
  3. Autumn is here too in full swing. Baked an apple crisp this morning for my mother to take to her all day quilting meeting. Home grown apples from my neighbors tree. Next up plum jam. Plums also from my neighbors tree. PS: You soup/stew looks yummy.

    ReplyDelete
    Replies
    1. So good to hear from you. Can you share the recipe for apple crisp, I have a load of cooking apples and am looking for different recipes to use them up.

      Delete
  4. I just love the mushroom season, but haven't been foraging at all this autumn. Your mushrooms and the dish look great. I need to make more mushroom dishes now that so many good local ones are available. Have a nice Sunday!

    ReplyDelete
  5. I love the looks of this dish! The fungi expert said "Why would you want to eat these?" I hope he/she was being ironic.

    ReplyDelete
  6. That looks delicious!
    ~Have a lovely day!

    ReplyDelete
  7. WOW! All those mushrooms! This must be so full of flavours!

    ReplyDelete
    Replies
    1. It was indeed a flavourful dish. Thank you

      Delete
  8. Your flavor combination is appealing. I wondered why you called it Bourguignon as you did not use red Burgundy wine, which gave the name to this dish. I must be missing something!

    best... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. The original recipe had red wine in it, but as I didn't have any to hand - I omitted it and upped the vegetable stock as I felt there would be enough flavour from the mushrooms. I have come across other similar recipes in the past on celebrity chef food blogs and PR food bloggers, and they get away with adaptations all the time.

      Delete
  9. this looks like great comfort food - and perfect with a slice of home made bread - I am now wondering why you would forage for mushrooms if not to eat them!!!!

    ReplyDelete
    Replies
    1. Thank you Johanna. Yes I wonder too, but he was being serious. I bet you on the side he does forage for mushrooms and eats them, just didn't want us all getting in on it too.

      Delete

If you’ve tried one of my recipes, Please let me know by leaving a comment below or tagging me social media with @SeasonalShaheen.

Thank You