Delicious recipes for vegetarians are hard to come by, especially at Christmas if you’re sick of the usual Nut Roast dish.
I’ve been looking for a special Christmas vegetarian recipe to serve alongside the meat lovers traditional Turkey and sausagemeat stuffing combo and I came across a wonderful recipe for a Mushroom burguignon by Nigel Slater at the Guardian. It’s a fabulous take on the original boef bourguignon and definitely special enough for the Christmas day table. Unless of course you or your guests don’t like mushrooms, in which case I suggest making something else, as this dish is all about the rich, dark and earthy mushroom!
This recipe serves four and requires an good array of mushrooms which you can get at any of the good supermarkets or, why not treat yourself to a trip to Borough Market for some more unusual ones instead!
250g brown chestnut mushrooms
250g king oysters mushrooms
250g button mushrooms
1tsp coriander seeds
2 tsp black peppercorns
3 bay leaves
burgundy pinot noir
3 garlic cloves
2tsp tomato purée
2 tsp plain flour
250ml red wine
250ml vegetable stock or bouillon
sugar to taste
balsamic vinegar to taste
Slice all the mushrooms thickly, leaving the button ones whole, and add to a mixing bowl.
Crush the coriander and peppercorn seeds and add to the mushroom along with the thyme and rosemary. Pour the red wine over the ingredients and then cover the bowl with cling film and set aside to marinate for an hour or so.
Prepare the rest of the ingredients, peel the onions and slice them in quarters or sixths, dice the carrots and peel the shallots but do not slice them. Fry the onions until they’re soft and golden but do not overfry. Add the garlic, carrots and shallots too. Add the dash of tomato puree and stir but leave simmering for 5 minutes or so.
Now you’re ready for the marinated mushrooms. Add this glorious smelling richness to the onion mixture and cook with the onions until a wonderful brown colour.
Add some flour and stir into the mix. Allow to simmer for a couple of minutes then add some more red wine and the stock. Mix but try not to break up the mushrooms!
Season with some salt and pepper or a pinch of brown sugar, even a splash of balsamic vinegar to taste. Add some crushed chilli if you fancy a bit of punch. Leave to simmer for about 20minutes. The end result should be a deliciously rich and, as Slater calls it, ‘woodsy’ smell and texture.
Goes wonderfully well with butternut squash or sweet potato mash.
photo credit: Tesco Real Food