Mushroom Bourguignon
Lovely, comforting, veggie version of this classic recipe
Servings Prep Time
4 5minutes
Cook Time
Servings Prep Time
4 5minutes
Cook Time
  • 1tbsp Oiluse one which allows high temperatures
  • 6 chestnut mushrooms
  • 4 portobello mushrooms
  • 10 baby carrotsor 2 large ones
  • 5 small shallots
  • 2 sprig of rosemary
  • 5 sprigs thyme
  • 300 ml red wine
  • 200 ml veg stockor broth of your choice
  • 2tbsp tomato puree
  • 1tsp salt
  • 1clove garlic
  • 1tbsp corn flourmixed with 5 tbsp of hot water added to the sauce to thicken up
  1. Start by chopping all the veg and mushrooms.
  2. Heat up a good lug of good quality oil in your dutch oven and fry shallots until caramelised. Don’t worry if this takes a few minutes and if they start looking slightly burnt. You don’t want want to skip this point as it helps with the flavour.
  3. Add carrots, mushrooms, herbs and pour over the stock and red wine.
  4. Mix in the tomato puree, pureed garlic and season with salt.
  5. Cover up with a lid and leave to simmer for 20 minutes. Once the carrots are soft, stir in the corn flour mixed with water.
  6. Leave to cook for another five minutes.
  7. Serve with crusty bread or mashed potatoes.

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