MUSHROOM BOURGUIGNON
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Recipe-Ingrediants
Delicious wild mushrooms on our plate, their aromas enveloping our senses and preparing us for unprecedented taste experiences. We will make a variation of the French recipe, using only wild mushrooms. The wine I will use is a fruity white wine, so as not to weigh down the delicate flavor of the wild mushrooms and to highlight their delicate flavors.
Our ingredients:
200g chanterelles
200g porcini mushrooms (or Agaricus)
200g shiitake mushrooms
200g oyster mushrooms
20g thinly sliced truffle
15-20 pearl onions
1 tbsp tomato paste (optional)
2 bay leaves
2 cloves garlic
250g white wine
2 carrots
½ kg beef broth (or vegetable broth for vegetarians)
Salt-pepper-olive oil
Thyme -bay leaf
Directions
We cut our mushrooms into equal volume pieces. In a wide pot, we pour the olive oil and our pearl onions and saute them until they caramelize. We add the tomato paste, garlic, and our sliced carrots. Next, we add our mushrooms and saute for 3-4 minutes (careful not to release their juices while sauteing). We extinguish the pan with the wine.
We add the broth, the thinly sliced truffle, our herbs, and let it simmer for about 30 minutes until the volume of the liquid is reduced, and our onions have softened.
We can serve it with our preferred accompaniment, such as mashed potatoes, pasta, pies, risotto, etc.
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