Serves: 6

A twist on the hearty beef bourguignon – For a tasty vegetarian alternative, David Colcombe’s Mushroom “Bourguignon” with Cheddar and Maple Scone Topping features a beautiful array of mushrooms and vegetables for a healthy, yet no less wholesome option.


  • 2 tbsp olive oil
  • 4 large carrots, peeled and sliced
  • 2 white onions, diced
  • 2 cloves garlic, finely chopped
  • Handful of fresh thyme
  • 1kg mixed mushrooms, chopped
  • 3 tbsp pure maple syrup (preferably dark syrup for its robust taste)
  • Salt and pepper, to taste
  • 600ml vegetable stock (2 stock cubes)

For the cheddar and maple scones

  • 140g self-raising flour, sieved
  • 100g wholemeal self-raising flour, sieved
  • 1 tsp salt
  • 100g grated Cheddar, plus extra for topping
  • 1 tbsp pure maple syrup (preferably dark syrup for its robust taste)
  • 175ml whole milk
  • 1 egg, beaten
  • Handful of chopped parsley


1In a large pan, heat oil and add carrots, onion, garlic and thyme and cook together for about 6 – 7 minutes.

2Add mushrooms, season with pepper and stir in maple syrup.

3Cook until mushrooms start to brown and excess liquid has reduced by over half.

4Pour in vegetable stock, bring to the boil, reduce heat then gently simmer for up to 30 minutes leaving thick, glossy juices in the pan.

5Transfer mushroom mix to a deep oven-proof dish, spread out across the base and set aside.

For the cheddar and maple scones

1In a mixing bowl, blend both flours and salt together and add 100g of cheese.

2Make a well in the middle and slowly add milk and maple syrup.

3Bring the wet and dry ingredients together using hands to form a ball of dough.

4Turn dough out onto floured surface and roll with a pin into a circle about 2cm/1in thick, cut out discs using pastry cutter.

5Re-use excess dough to make more scones until all of the pastry is used.

6Lay scones on top of the mushroom mix, leaving a small gap between.

7Transfer to oven and bake for 20-25 minutes until scones rise.

8Five minutes before finished baking, brush each scone with beaten egg, scatter with remaining grated cheese and chopped parsley.

9Continue to bake until cheese has melted and turned golden brown.


Please enter your comment!
Please enter your name here