145min 4 ppl
Vegan Mushroom Matelote in Red Wine
78 minutes
4 people
Hardover 60 min or 12+ steps
78 min · 12 steps
Hard: over 60 min or 12+ steps
320 kcalper person
Protein 11g
Carbs 22g
Fats 11g
About this dish
Inspired by the classic Burgundian fisherman's stew, this vegan adaptation builds extraordinary depth by reducing a full bottle of robust red wine with aromatics before the mushrooms ever touch the pot — the same long-cooked wine reduction that gives traditional matelote its signature intensity.
Allergy Info
Gluten, Celery, Sulphites
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- King oyster mushroomstorn into thick strips500 g
- Chestnut mushroomsquartered300 g
- Shiitake mushroomsstems removed, caps halved200 g
- Carrotspeeled and cut into 2cm rounds2 medium
- Pearl onionsblanched and peeled200 g
- Garlic clovesfinely sliced3 cloves
- Celerycut into 2cm pieces2 stalks
- Flat-leaf parsleyfinely chopped, to finish20 g
Tins & Jars
- Tomato paste2 tbsp
Dried Goods
- Dried porcini mushroomswhole30 g
- Boiling water250 ml
- Plain flour1 tbsp
- Crusty sourdough or boiled waxy potatoes to serve
Spices & Seasonings
- Bouquet garni2 bay leaves, 4 sprigs thyme, 4 sprigs flat-leaf parsley, tied1 bundle
- Black peppercornslightly crushed1 tsp
- Fine sea saltplus more to taste1 tsp
Oils & Condiments
- Robust red wineBurgundy or Côtes du Rhône750 ml
- Olive oil3 tbsp
- Vegetable stock200 ml
Utensils
- Large wide heavy-based casserole
- Small bowl (for soaking porcini)
- Fine sieve
- Kitchen paper
Method
1
Combine the dried porcini and boiling water in a small bowl and set aside. Tear and quarter all fresh mushrooms, peel the pearl onions, slice the garlic, cut the carrots and celery, and measure all remaining ingredients.
Approx. 10 minutes
2
Soak the porcini for 20 minutes, then lift them out, squeeze gently, and roughly chop. Strain the soaking liquid through a fine sieve lined with kitchen paper and reserve.
Approx. 4 minutes
3
Heat 2 tablespoons olive oil in a large, wide, heavy-based casserole over high heat until shimmering. Add the king oyster, chestnut and shiitake mushrooms in a single layer — work in two batches if needed — and cook without stirring for 4–5 minutes until deeply golden on the underside.
Approx. 5 minutes
4
Stir and cook for a further 3 minutes until the mushrooms are well coloured all over, then transfer to a plate and set aside.
Approx. 3 minutes
5
Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the pearl onions and cook for 5 minutes, stirring occasionally, until golden.
Approx. 5 minutes
6
Add the garlic, carrots and celery and cook for 3 minutes until the garlic is fragrant and just turning golden.
Approx. 3 minutes
7
Add the chopped porcini and tomato paste and cook for 2 minutes, stirring constantly, until the paste darkens and caramelises against the bottom of the pan.
Approx. 2 minutes
8
Sprinkle over the flour and stir for 1 minute until it coats the vegetables evenly and smells faintly nutty.
Approx. 1 minute
9
Pour in the entire bottle of red wine and bring to a vigorous boil, then add the bouquet garni, crushed peppercorns, vegetable stock and the reserved porcini soaking liquid.
Approx. 3 minutes
10
Boil uncovered over medium-high heat for 20 minutes, stirring occasionally, until the wine has reduced by roughly one third and the liquid is visibly thicker.
Approx. 20 minutes
11
Return the seared mushrooms to the casserole, reduce the heat to low, and simmer gently uncovered for 20 minutes until the sauce is deep, glossy and lightly coats the back of a spoon.
Approx. 20 minutes
12
Remove and discard the bouquet garni. Taste and adjust seasoning with salt, then scatter over the chopped flat-leaf parsley and serve immediately with crusty sourdough or boiled waxy potatoes.
Approx. 2 minutes
