79min 4 ppl
Vegan Wild Mushroom Salmis in Red Wine
82 minutes
4 people
Hardover 60 min or 12+ steps
82 min · 11 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 9g
Carbs 18g
Fats 22g
About this dish
Roasting the mushrooms hard in a searingly hot oven before braising is the move that separates a proper salmis from a flat mushroom stew — it drives off moisture, concentrates umami, and builds the caramelised fond that gives the sauce its depth. A bouquet garni and a long, slow reduction of the wine transforms an everyday braise into something unmistakably classical.
Allergy Info
Gluten, Celery, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Oyster mushroomstorn into large pieces400 g
- Chestnut mushroomsquartered300 g
- Shiitake mushroomsstems removed, caps halved200 g
- King oyster mushroomssliced lengthways 1cm thick150 g
- Shallotsfinely diced2 medium
- Carrotfinely diced1 medium
- Celeryfinely diced2 sticks
- Garlic clovesthinly sliced4 cloves
- Flat-leaf parsleyfinely chopped, to finish20 g
Tins & Jars
- Tomato Purée2 tbsp
Dried Goods
- Plain flour1 tbsp
Spices & Seasonings
- Fine sea saltdivided1 tsp
- Black pepperdivided0.5 tsp
- Bouquet garni2 bay leaves, 4 thyme sprigs, 4 parsley sprigs, 1 rosemary sprig, tied1
- Black peppercorns6 whole
- Allspice berries4 whole
Oils & Condiments
- Extra-virgin olive oildivided5 tbsp
- Full-bodied red wineBurgundy or Côtes du Rhône500 ml
- Vegetable stockunsalted300 ml
- Red wine vinegar1 tbsp
- Cold vegan buttercubed30 g
Utensils
- Roasting trays
- Dutch oven or casserole
- Wooden spoon
Method
1
Dice the shallots, carrot, celery, and garlic. Tear, quarter, halve, and slice the mushrooms as listed. Measure out all remaining ingredients and have them ready at the stove.
Approx. 6 minutes
2
Preheat the oven to 240°C, or 220°C for a fan oven, or gas mark 9. Toss all the mushrooms with 3 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper, spreading them in a single layer across two large roasting trays — do not crowd them.
Approx. 2 minutes
3
Roast the mushrooms on the top two shelves for 20 minutes, until deeply caramelised and shrunken, swapping the trays halfway. Remove and set aside.
Approx. 20 minutes
4
While the mushrooms roast, place a wide, heavy-based casserole or Dutch oven over medium heat. Add the remaining 2 tbsp olive oil and cook the shallots, carrot, and celery for 10 minutes, stirring occasionally, until fully softened and beginning to colour at the edges.
Approx. 10 minutes
5
Add the garlic and tomato purée to the casserole and cook for 2 minutes, stirring constantly, until the purée darkens to a brick-red.
Approx. 2 minutes
6
Dust the vegetables with the flour and stir vigorously for 1 minute to cook out the raw flour taste.
Approx. 1 minute
7
Pour in the red wine, scraping up any fond from the base of the pan. Add the peppercorns, allspice berries, and bouquet garni, then bring to a vigorous boil and reduce for 15 minutes, until the wine has reduced by half and the raw alcohol smell has gone.
Approx. 15 minutes
8
Add the vegetable stock and the roasted mushrooms to the casserole. Reduce the heat to low and simmer, uncovered, for 20 minutes, until the sauce coats the back of a spoon.
Approx. 20 minutes
9
Remove and discard the bouquet garni, peppercorns, and allspice berries. Stir in the red wine vinegar and the remaining ½ tsp salt and ¼ tsp black pepper, tasting and adjusting seasoning.
Approx. 2 minutes
10
Remove the pan from the heat. Add the cold vegan butter cubes and swirl the pan gently — do not stir with a spoon — until the butter is fully melted and the sauce is glossy.
Approx. 2 minutes
11
Scatter over the chopped parsley and serve immediately with crusty sourdough or creamy mashed potato.
Approx. 2 minutes
