Mushroom Bourguignon
This hearty and flavoursome mushroom stew is the perfect winter warmer to feed the family. Meaty mushrooms simmered with shallots, carrots – a flavoursome combination not to be missed.
INGREDIENTS
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"4 shallots
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2 carrots
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650g mushrooms
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125ml red wine
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150ml vegetable stock
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2 tbsp gluten-free flour
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1 clove garlic
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2 tbsp tomato puree
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3 sprigs fresh thyme
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1 tbsp olive oil
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1 tbsp vegan butter
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salt & pepper"
Recipe by @amelia.rane
METHOD
Prepare the shallots by peeling and chopping into chunky pieces. Peel and slice the carrots.
2. Heat the olive oil and butter in a large saucepan. Add the shallots and cook for around 3-4 minutes then add the chopped carrot and cook for a further 5-7 minutes until soft.
3. Add the mushrooms and crushed garlic clove and cook for a further couple of minutes.
4. Add the tomato puree, flour, salt and pepper. Stir to coat the vegetables and cook for 1 minute.
5. Pour the red wine into the saucepan and allow to gently simmer for a couple of minutes then add the vegetable stock and fresh thyme. Cook for around 10 minutes.
6. Serve with creamy mash and a glass of Pinot Noir.
GALLERY
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CHIMICHURRI STEAK
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VEGGIE STUFFED PASTA
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