Mushroom Bourguignon | by Shannon Martinez

"The Mushroom Bourguignon is a winter classic that everyone loves” Shannon Martinez, Owner & Head Chef of Smith & Daughters, Melbourne
Product: CHEF® Black Garlic Paste, CHEF® Liquid Concentrate Mushroom, CHEF® Red & Port Wine Reduction Paste
Category: Vegan, Vegetarian
Serves: 10

½ cup EVOO
2½kg whole baby Swiss brown mushrooms
2 large brown onions, diced
2 carrots, peeled and diced
4 stalks celery, diced
60g CHEF Black Garlic Paste
1 cup dried porcini mushrooms, soaked in boiling water for 20 min (save 1 cup soaking liquid)
2 tbsp rosemary, chopped
2 tbsp thyme, chopped
5 tbsp tomato paste
3 bay leaves
6 tbsp Nuttelex
5 tbsp plain flour
80mL CHEF Mushroom Liquid Concentrate
1½L water
120g CHEF Red and Port Wine Reduction Paste (NB: this is only suitable for vegetarians. For vegan option sub for 500mL vegan red wine)
2 tbsp Dijon mustard
100g CHEF Fermented Pepper Paste
Salt and ground pepper to taste
Handful of parsley, rough chop


In a pot, heat ½ cup EVOO and cook off mushrooms until they have developed a golden colour then remove from the pan. May need to cook in batches depending on size of pot.

Heat the remaining 1/3 cup EVOO in the same pot and cook off the onion, carrot and celery with a big pinch of salt until soft.

Add the CHEF Black Garlic Paste and cook out for a minute, then add the soaked dried porcini, rosemary, thyme, tomatopaste, bay leaves, Nuttelex and flour.

Cook out the flour for a minute then deglaze with CHEF Mushroom Liquid Concentrate, water and 1 cup of porcini soaking liquid.

Add the CHEF Fermented Pepper Paste, CHEF Red & Port Wine Reduction Paste (NB: Vegetarian only) and Dijon mustard. Season with salt & pepper. Stir to combine, then bring to a boil. Reduce to a simmer and cook for ½ hour, stirring often.

The sauce will reduce and thicken.

Finish with the parsley and check seasoning.

Chef Tips

If subbing a vegan wine for the CHEF Red & Port Wine Reduction Paste, first deglaze with the wine, then reduce by half, then continue as per recipe with the stock.

If making a pot pie, you can purchase ready-made vegan pastry


CHEF® Black Garlic Paste

Developed through a fermentation process, fresh garlic is transformed to create a sweet and rich garlic flavour to use at any stage of the cooking process.

CHEF® Mushroom Liquid Concentrate

Made with shiitake and other forest mushrooms for a distinctive mushroom aroma and flavour.

CHEF® Red & Port Wine Reduction Paste

A classic red wine reduction paste, which delivers a balance of sweetness and acidity.
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