Bourguignon mushrooms
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8 rates
Preparation : 15 min
Cooking : 45 min
Total time : 1 h Rest : 0 min
4 people
30 g of salted butter
15 ml of olive oil
2 onions
2 spring onions
4 garlic cloves
4 carrots
1 garnished bouquet
1 vegetable bouillon cube
700 g of Parisian mushrooms
2 tbsp of tomato concentrate
500 ml of red wine
2 tbsp of plain flour
1 pinch of salt
1 pinch of pepper
Associated products
RECIPE STEPS
1
Finely slice the yellow onions, spring onions, and chives, setting them aside separately.
Crush the garlic cloves. Cut the carrots in half lengthwise, then into 1/2 cm thick pieces, and set aside.
Wipe the Paris mushrooms with paper towel, then quarter them and set them aside.
- 2 onions
- 2 spring onions
- 4 garlic cloves
- 4 carrots
- 700 g of Parisian mushrooms
2
In the metal bowl equipped with the XL Kneader, heat the butter and olive oil and run the program.
After a minute, add the onions to caramelize them.
- 30 g of salted butter
- 15 ml of olive oil
- 2 onions
Stir-fry
07:00 / Auto / 160°C
3
Add the carrots, the bouquet garni then run the program.
- 4 carrots
- 1 garnished bouquet
Stir-fry
05:00 / Auto / 160°C
4
Sprinkle with flour, add the garlic, tomato paste, crumble the vegetable broth, the mushrooms, salt, pepper and then moisten everything with red Burgundy wine.
Run the program.
- 700 g of Parisian mushrooms
- 500 ml of red wine
- 2 tbsp of plain flour
- 1 pinch of salt
- 1 pinch of pepper
- 1 vegetable bouillon cube
Simmering
30:00 / 2A / 100°C
5
Halfway through, remove the lid's cap to reduce the sauce and thicken it.
6
At the time of plating, sprinkle the portions with a bit of fresh chive.
- 2 spring onions
