VEG OUT!
‘MEATY’ MUSHROOM BOURGUIGNON
SERVES 4 PREP 20 MINS COOK 45 MINS
• 30g butter
• 1 tbsp olive oil
• 500g mixed mushrooms, 1cm-thick slices (we used 100g shitake, 200g button, 200g portobello)
• 8 eschalots, peeled, halved lengthways
• 2 large carrots, peeled, 2cm pieces
• 2 garlic cloves, finely chopped
• 1 tbsp tomato paste
• 2 tbsp plain flour
• 1 tsp smoked paprika
• 1 cup dry red wine
• 2 tsp Vegemite or Marmite
• 1 cup boiling water
• 1 tbsp fresh thyme leaves
• mashed potatoes, steamed green beans, micro herbs (optional), to serve
1 Heat butter and oil in a large heavy-based saucepan on medium-high. Brown mushrooms in 2 batches, 3 mins each, until golden. Remove from pan.
2 Add eschalots and carrots to same pan. Cook, stirring, 5 mins until eschalots are golden brown. Stir in garlic and cook 1 min until fragrant.
3 Add paste and
