CHESTNUT MUSHROOM BOURGUIGNON
John came home with a selection of mushrooms the other day - chestnut, blue oyster, and lion's mane. I had to find something to make with them. I found this recipe and it worked great. i would definitely do it again
This is adapted from https://www.thevegspace.co.uk/recipe-chestnut-mushroom-bourguignon/
Chestnut Mushroom Bourguignon
This juicy chestnut mushroom bourguignon in a rich red wine gravy is hearty and delicious comfort food, perfect with mash potatoes - either sweet or yukon gold.
Heat the oil in a large frying pan or casserole over a high heat. Peel the shallots and cut into halves or quarters, then add to the pan with the garlic. Trim and halve the carrots lengthways, (or quarter them if they are large) and add to the pan.
Clean and cut the chestnut mushrooms into quarters, and clean the button mushrooms. Add to the pan and cook for 2 minutes.
Stir the flour through the mushrooms, then add the red wine. Bring to a vigorous boil for a minute, then add the vegetable broth and tomato paste.
Cook over a medium to high heat until a thick, glossy sauce has formed and the mushrooms are just cooked through but not too soft. Taste and add salt and black pepper as necessary
Roughly chop the parsley and stir two thirds through the bourguignon, then plate up and sprinkle over the remaining parsley.
For a little extra spice use chili sauce instead of tomato paste
You can use whatever mushrooms you have on hand. Chestnut mushrooms are good and meaty with a bit of a nutty flavour so they are a good choice. I had some Lion's Mane on hand that had already been cooked so I threw those in too...
This stew was very filling on mashed sweet potatoes. John gave it 5 stars!!