38min 4 ppl
Mushrooms à l'Armoricaine
55 minutes
4 people
Medium31–60 min or 7–12 steps
55 min · 10 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 7g
Carbs 14g
Fats 22g
About this dish
Inspired by the classic Breton shellfish preparation, this vegetarian rendition builds a deeply savoury, saffron-and-tarragon tomato sauce - flambéing cognac directly in the pan lifts it from a simple braise into something genuinely complex. King oyster and portobello mushrooms, seared hard first, stand in for the crustacean with real conviction.
Allergy Info
Dairy, Celery, Sulphites, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Mixed mushrooms (king oyster, chestnut, portobello)torn or thickly sliced700 g
- Shallotfinely diced1 medium
- Garlicfinely minced4 cloves
- Fennel bulbfinely diced1 small
- Fresh tarragonleaves picked, stems reserved separately1 small bunch
- Fresh flat-leaf parsleyfinely chopped1 small bunch
- Lemonzest and juice1
Dairy & Eggs
- Unsalted butter2 tbsp
- Double cream150 ml
Tins & Jars
- Tomato paste1 tsp
- Canned whole peeled tomatoescrushed by hand400 g
Spices & Seasonings
- Saffron threads1 pinch
- Cayenne pepper1 tsp
- Fine sea saltplus more to taste1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Olive oil2 tbsp
- Cognac or Armagnac60 ml
- Dry white wine150 ml
- Dijon mustard1 tsp
Utensils
- Wide sauté pan
- Kitchen towel
- Small bowl
Method
1
Steep the saffron threads in 2 tbsp of warm water and set aside. Finely dice the shallot and fennel, mince the garlic, separate the tarragon leaves from the stems, and tear or thickly slice the mushrooms. Crush the canned tomatoes by hand in a bowl.
Approx. 10 minutes
2
Place the mushrooms in a single layer on a clean kitchen towel and leave uncovered for 15 minutes to dry their surfaces - this ensures a hard sear rather than steaming.
Approx. 15 minutes
3
Heat a large, wide sauté pan or skillet over high heat until smoking. Add the olive oil, then lay in the mushrooms in a single layer without crowding. Sear undisturbed for 4-5 minutes until deeply golden and caramelised on one side, then transfer to a plate and season with salt and pepper.
Approx. 5 minutes
4
Reduce the heat to medium and add the butter to the same pan. Add the shallot and fennel and cook, stirring occasionally, for 6-8 minutes until completely softened and beginning to turn golden at the edges.
Approx. 7 minutes
5
Add the garlic, cayenne, and tomato paste and stir constantly for 1-2 minutes until the paste darkens slightly and smells fragrant.
Approx. 2 minutes
6
Remove the pan from the heat. Pour in the cognac, return to a high flame, and tilt the pan to ignite - or use a long match. Allow the flames to die out naturally, about 30-45 seconds, shaking the pan gently.
Approx. 1 minutes
7
Pour in the white wine and bring to a vigorous simmer. Cook for 4-5 minutes until reduced by half, scraping up any browned bits from the base of the pan.
Approx. 5 minutes
8
Add the crushed tomatoes, saffron with its soaking liquid, and the tarragon stems. Stir to combine and simmer over medium-low heat for 10-12 minutes until the sauce is thickened and deeply red.
Approx. 11 minutes
9
Stir in the double cream and Dijon mustard. Return the seared mushrooms to the pan and simmer gently for 3-4 minutes until the mushrooms are heated through and coated in the sauce.
Approx. 4 minutes
10
Remove the tarragon stems. Off the heat, stir in the lemon zest, a squeeze of lemon juice, the tarragon leaves, and the chopped parsley. Taste and adjust seasoning, then serve immediately with crusty sourdough or steamed white rice.
Approx. 2 minutes
