Mushroom Bourguignon with Gremolata Recipe | Abel & Cole

Mushroom Bourguignon with Gremolata

Cooking time
Serves2 people
Vegans Gluten-free diets

A veggie take on the beefy classic. You wont miss the beef here with our meaty mushrooms and herby gremolata.


  • 12g dried porcini mushrooms
  • 2 shallots
  • 1 leek
  • 1 celery stick
  • 2 carrots
  • 400g mushrooms
  • 200g gourmet mushrooms
  • 3 garlic cloves
  • A 400g tin of chopped tomatoes
  • A handful of thyme
  • A handful of flat leaf parsley
  • 1 lemon
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1. Tip the porcini mushrooms into a heatproof bowl. Cover with 200ml boiling water. Leave to stand. Peel the shallots. Leave them whole. Finely slice the leek and celery. Slice the carrots into 2 cm diagonal chunks.
2. Thickly slice any large mushrooms, leaving any smaller ones whole. Peel and thinly slice two of the garlic cloves.
3. Heat 2 tsp olive oil in a large pan. Throw in the whole shallots. Cook for 3 mins till browned. Add in the leek, celery and carrots. Cook, stirring for 3 mins.
4. Add in the mushrooms and garlic and fold through the veg. Cook for 5 mins. Pour in the porcini mushrooms along with their soaking liquid. Allow to bubble up.
5. Tip in the tin of chopped tomatoes. Add the thyme leaves. Stir together. Pop on a lid and leave to cook for 15 mins.
6. Whilst the bourguignon is simmering, peel and grate or crush the remaining garlic. Finely chop the parsley stalks and leaves. Zest and juice the lemon. Whisk together with 1 tbsp water and 1 tbsp olive oil. Season. This is your gremolata.
7. After the bourguignon has cooked for 15 mins, taste and adjust the seasoning. Serve in warm bowls with the gremolata drizzled on top.
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