CategoryDifficultyBeginner

This classic recipe for beef or venison is made even more amazing when choosing oyster mushrooms as your protein.

Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins
 250 g Shallots
 250 g Baby Carrots
 1 tbsp Extra Virgin Olive Oil
 850 g Seasonal Oyster Mushrooms
 4 Cloves Garlic, Diced
 1 cup Small Bunch Fresh Thyme
 2 Bay Leaves
 1 cup Vegetable Stock
Method
1

Fry off shallots, oyster mushrooms and carrots for 4 minutes in olive oil and garlic. This releases the vegetables flavour into the sauce base.

2

Add a cup of red wine (we like Hentley Farm’s Villain & Vixen Shiraz).

3

Add Bay leaves, a cup of vegetable stock and a handful of fresh thyme, then bake in the oven at 160º for 40 minutes.

4

Serve with mashed sweet potato & pumpkin

Ingredients

 250 g Shallots
 250 g Baby Carrots
 1 tbsp Extra Virgin Olive Oil
 850 g Seasonal Oyster Mushrooms
 4 Cloves Garlic, Diced
 1 cup Small Bunch Fresh Thyme
 2 Bay Leaves
 1 cup Vegetable Stock

Directions

Method
1

Fry off shallots, oyster mushrooms and carrots for 4 minutes in olive oil and garlic. This releases the vegetables flavour into the sauce base.

2

Add a cup of red wine (we like Hentley Farm’s Villain & Vixen Shiraz).

3

Add Bay leaves, a cup of vegetable stock and a handful of fresh thyme, then bake in the oven at 160º for 40 minutes.

4

Serve with mashed sweet potato & pumpkin

Mushroom Bourguignon

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