Category: Vegan, Vegetarian
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
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.
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