Mushroom Bourguignon

Meaty mushrooms, seared until golden, submerged in a short and glossy red wine sauce. The powerful scent of reduced wine mingles with smoky lardons.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 329
• Protein: 12 g
• Carbs: 15 g
• Fat: 16 g

Ingredients

• 800 g Button mushroom ( quartered )
• 150 g Smoked lardons
• 2 piece Onion ( sliced )
• 2 piece Garlic ( minced )
• 400 ml Red wine
• 1 tbsp Wheat flour
• 30 g Minimum butter sweet
• 2 piece Thyme ( sprigs )
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Sear the mushrooms

   In a skillet with a little oil, sauté the mushrooms over high heat. They should sizzle and brown without releasing water to stay firm.

2. Brown the garnish

   Add the bacon bits and sliced onions. Let the bacon fat melt and the onions become translucent and lightly golden.

3. Dust and deglaze

   Sprinkle with flour, add the tomato paste and stir to cook for one minute. Pour in the red wine and scrape the bottom of the pan to release the juices.

4. Simmer the sauce

   Add the garlic, thyme, and bay leaf. Let it reduce over low heat until the sauce coats the spoon and becomes glossy.

Chef's tips

• Never wash mushrooms in a lot of water, just wipe them to prevent them from becoming spongy.
• The secret is in the reduction: the sauce must be syrupy, not watery.

Storage

Keeps for 3 days in the refrigerator. Better when gently reheated the next day.