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
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
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.