Mushroom Bourguignon


Mushroom Bourguignon
Prep Time
45 mins
Cook Time
1 hr

Who needs meat! This dish is a fabulous way to showcase beautiful mushrooms, and is perfect made using pine mushrooms, slippery jacks, etc. when available.

Category: Main
Style: French, Vegetarian
Keyword: mushrooms, Vegan Option
Quantity: 6 serves
Author: sbaskitchen
  • 400 ml mushroom stock (including the liqueur from rehydrating the porcini)
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 15 g 1/2oz dried porcini or shitake mushrooms
  • 1 tbsp 20g butter
  • 150 g 5oz shallots, peeled, and if large, halved
  • 2 garlic cloves crushed
  • 4 carrots thickly sliced
  • 1 tbsp tomato paste
  • 3 tsp potato flour
  • 200 ml red wine
  • 850 g mixed mushrooms
  1. Heat the oven to 170C (fan).
  2. Bring the stock to boil and add the porcini mushrooms.
  3. Remove from the heat and let the ingredients infuse for 30 mins while you prepare the remainder of the ingredients for the dish.

  4. Drain the porcini mushrooms, and reserve the liquid. Chop the mushrooms and set aside.

  5. Strain the liquid to remove any grit left behind by the mushrooms. Add mushroom stock to make up to 400ml.

  6. Place a large pan over low heat, add the oil, shallots and garlic, and cook until they start to colour and soften (approx. 10 minutes).
  7. Add the carrots, tomato paste, and flour, stir to combine and cook for 1 minute.

  8. Slowly add the wine and stock, mixing well.
  9. Increase heat and continue stirring, until the sauce boils and thickens.

  10. Add the fresh mushrooms along with the rehydrated porcini mushrooms and stir to combine, bring back to the boil, cover with a lid and transfer the pot to the preheated oven.

  11. Cook for 1 hr.
  12. Scatter with fresh parsley and serve with mashed potatoes and steamed green greens.

  • I like to freeze the liqueur left from rehydrating mushrooms to use as mushroom stock.
  • For vegan option, replace butter with olive oil.



Garden Fritters

When the garden gives you greens, make fritters!

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Garden Fritters
Prep Time
20 mins
Cook Time
6 mins

When you have greens in the garden this is a must! Quick, easy, nutritious and delicious!

Category: Breakfast, Brunch, Light Meal, Main
Style: Australian
Keyword: Fritters, Garden Greens
Quantity: 12 fritters
Author: sbaskitchen
  • 1 cup SR Flour (see below for gluten free option)
  • 2 eggs
  • 20 g butter, melted
  • 1/3 cup milk
  • 1/2 tsp sea salt
  • 3 cups fresh green vegetables, chopped
  • freshly ground black pepper to taste
  • 1/4 cup mint or other fresh herbs, finely chopped
  • 1/2 cup spring onions, finely chopped
  • olive oil, for shallow frying for shallow frying
  • homemade tomato relish or sauce, sweet chilli sauce or tzatziki, for serving
  1. Place the flour, eggs, butter, milk and salt and pepper in a large bowl and whisk to make a smooth batter.
  2. Fold through the chopped veg, mint and spring onions.

  3. Heat a large frying pan over medium heat and add a little olive oil.
  4. Add 1/3 of a cup of the mixture and cook for 2-3 minutes each side, until golden, and cooked through.
  5. Remove from the pan and set aside on absorbent paper to drain. Keep warm.
  6. Repeat with the remaining mixture.
  7. Serve with homemade tomato relish or sauce, sweet chilli sauce or tzatziki.


For gluten free, substitute gluten free self raising flour for the self raising flour, or use gluten free plain flour with 1 level tsp baking powder.


I like to serve them with homemade baked beans, roasted cherry tomatoes and a poached egg!


You might also like my Lamb, Pea and Mint Fritters.


Sauce Recipes:









Majestic Magenta

Hmmm… I started with the title Pretty and Pink…, then thought maybe Radiant Red…!

But really I think Majestic Magenta describes the colour at the end…

A while ago we were in Melbourne for a few days to spend time with our son and his family.  This meant that I was able to visit my sister, Sonnie.  Sonnie is an amazing cook, and had just finished making a batch of her late husband’s grandmother’s pickled red cabbage, a jar of which, she had kindly set aside for us, I was so excited and very grateful.

Since then I’ve started receiving a regular delivery of fresh, mostly Gippsland grown, vegetables, and the fun thing with the vegie (Farm) box is that each week is different.  With produce that we don’t normally use, and being one who hates waste, I’ve just had to get a little creative.

After receiving red cabbage in my mystery veg box, I instantly knew what to do – I would make Grandma Martin’s Pickled Red Cabbage.  I often prepare braised red cabbage, but this time it was definitely going to be a batch of Grandma Martin’s Pickled Red Cabbage, and with my beautiful sister’s permission, I can now share the recipe with you. Continue reading

In denial!

Lockdown number 5, winter, dull days and cold weather…

The COVID lockdown I can deal with.  Its supposed to be a short one, just five days, we will see…

Winter and cold weather are another thing!  I cannot cope with the cold weather, the shorter daylight hours, dull days, oh, and did I mention the cold…  I know we are now on the right side of the solstice and the days are getting longer, but last night I was in denial… I needed warm weather and warm weather food that would suit a cold winter’s night.

So with dodgy tomatoes on hand, some sad looking basil that needed to be used up, I decided to try and make a flavourful tomato soup.  I started with a recipe, but that soon went out of the window!  Winter tomatoes are nothing short of sad and flavourless – nevertheless they needed to be used, and I needed  a touch of summer.  So with garlic, red onions, dodgy winter tomatoes, sad basil, and some tomato paste, I set to work. Continue reading