Oven-Baked Fable Mushroom ‘Bourguignon’ inspired by Julie & Julia (2009)
Julie & Julia (2009), Julie cooks Julia’s Boeuf Bourguignon. (25 mins, 5 seconds)
Channel your inner Julia Childs for a French classic with a vegetarian twist. You’ll stir your aromatics and hearty fable mushrooms into a speedy tomato and herb stock before braising slowly in the oven. Plate up with crispy rosemary potatoes and bon appétit – Julie and Julia would be proud.
For 2 people [double for 4]
- 32g tomato paste
- 180g Fable® meaty pulled mushrooms
- 400g waxy potatoes
- 200g finely chopped tomatoes
- 2 dried bay leaves
- 11g vegetable stock mix
- 15ml Henderson’s Relish
- 30ml Chinese rice wine
- 1 carrot
- 1 garlic clove
- 5g rosemary
- 8ml soy sauce
- 2 shallots
You’ll also need
- Vegetable oil, pepper
Cooking instructions 35 mins
For 2 people [double for 4]
Before you begin… this recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg.
Note: Make sure your dish is oven-proof and safe to use on the hob. Don’t have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish.
Now, let’s get started! Preheat the oven to 220°C / 200°C (fan) / gas 7 and boil half a kettle. Heat a large, hob-safe oven-proof casserole dish with a generous drizzle of vegetable oil over a high heat. Once hot, add the Fable pulled mushrooms and cook for 2-3 min or until starting to brown.
Peel and chop the shallots in half. Top, tail and cut the carrot[s] in half lengthways, then slice on the diagonal. Crush the garlic clove[s] open with the side of a knife, remove the skins and chop in half. Chop the waxy potatoes in half
Reduce the heat to medium and add the chopped shallot, carrot and garlic to the dish. Add the tomato paste with the chopped tomatoes, Chinese rice wine, Henderson’s Relish and soy sauce and give everything a good mix up.
Add 350ml [600ml] boiled water to the dish with the vegetable stock mix, the bay leaves and half the rosemary (save the rest for later). Bring to the boil over a high heat and season with a generous grind of pepper.
Strip the remaining rosemary leaves from their stems and chop them roughly, discard the stems. Add the chopped potatoes to a baking paper-lined baking tray with a drizzle of vegetable oil, the chopped rosemary and a pinch of pepper. Give everything a good mix up and put the tray in the oven for 25-30 min or until the potatoes are golden – these are your rosemary roast potatoes.
Once boiling, put the dish in the oven, uncovered, for 25-30 min or until the the sauce has thickened – this is your Fable mushroom ‘bourguignon’. Use this time to clear up, set the table, have a cup of tea or simply chill. Serve the Fable mushroom ‘bourguignon’ in the middle of the table with the rosemary roast potatoes to the side. Let everyone dig in!