Mushroom Bourguignon

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Step 1

Bake or boil potatoes for your potato puree

Step 2

Cut the stems off the mushrooms. Mince finely. And keep the mushroom heads whole

Step 3

Add oil to a hot pan. And cook the mushroom heads on one side until browned. Remove and set aside.

Step 4

In the same pan, melt the 50g butter and add the 2 tbsp of four. Cook until you get a deep brown colour

Step 5

Add the minced onion, celery and mushroom stems to the pan until softened.

Step 6

Add the 5 garlic cloves and tomato paste and cook for a further minute. Then add the wine, stick, thyme, and scrape any of the flavours from the bottom of the pan.

Step 7

Add the carrots and pearl onions for 10 minutes until tender. Add the mushroom heads back in to reheat them. And serve with mash.