French · Main
Boeuf Bourguignon
Deep red-wine mushroom braise under a puff lid — the vegetarian pie that meat-eaters order twice
- Prep
- 35 min
- Cook
- 50 min
- Serves
- 8
Ingredients
- Portobello & chestnut mushrooms, thick-cut — 1.4 kg
- Chestnuts, cooked — 300 g
- Baby onions, peeled — 300 g
- Carrot, thick coins — 250 g
- Olive oil — 60 ml
- Unsalted butter — 50 g
- Garlic — 20 g
- Tomato paste — 40 g
- Plain flour — 45 g
- Red wine — 400 ml
- Vegetable stock — 600 ml
- Soy sauce — 20 ml
- Thyme — 5 g
- Bay leaves — 2
- All-butter puff pastry — 640 g
- Egg (wash) — 1
- Fine sea salt — 10 g
- Black pepper — 3 g
Method
- Sear mushrooms in oil in batches over high heat until deeply browned; set aside.
- Butter: colour baby onions and carrot 6 minutes; add garlic, paste, flour; cook 2 minutes.
- Deglaze with wine, reduce by half; add stock, soy, thyme, bay; simmer 10 minutes.
- Return mushrooms with chestnuts; simmer 15 minutes to a glossy, thick braise; season; cool 20 minutes.
- Fill 8 pie dishes (or one large); lid with puff, crimp, vent, egg-wash.
- Bake at 200 °C fan for 22–25 minutes until the pastry is bronze and the filling blips.