Oyster Mushroom Bourguignon


15g of Fruit Bodhi Organics dried Oyster Mushrooms

500g of Fruit Bodhi Organic fresh Oyster Mushrooms

2 tablespoons olive oil

1 white onion

2 carrots

1 red pepper

4 cloves of garlic

1 teaspoon dried thyme

1 teaspoon dried oregano

2 tablespoons tomato paste

250ml red wine

2 tablespoons butter

2 tablespoons flour

Salt and pepper to taste

Serves 4




Pre-soak the dried oyster mushrooms in hot water for 30-40 minutes or overnight. Keep hold of the water once soaked!


In a large pan, warm one tablespoon of olive oil over a low to medium heat. Add the sliced mushrooms and cook for 3 minutes. Transfer them with their juices to a plate and set aside.


Add the remaining tablespoon of olive oil along with the diced onion, carrots, pepper, garlic, thyme, oregano, salt & pepper and cook for 5 minutes.


Add the soaked mushrooms and cooked fresh mushrooms to the pan, along with 2 tablespoons of tomato paste. Stir everything together and cook for another 5 minutes. Pour in the red wine and the mushroom liquid then bring to a boil.


Allow to cook for 10 minutes, until liquid has reduced by half, then reduce heat to low. In a small bowl, combine the butter and the flour and add it to the pan to thicken the mixture.


Serve warm with mashed potatoes.