CHESTNUT MUSHROOM BOURGUIGNON

Name: Chestnut Mushroom Bourguignon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 Tbsp olive Oil; 8 to 10 small Shallots or 1 small onion; 20 baby carrots; 2 tsp chopped garlic; 500 gr Chestnut Mushrooms; 200 gr Blue Oyster Mushrooms; 45 ml (3 tbsp) white flour; 400 ml red wine; 300 ml hot vegetable broth; 45 ml tomato paste; handful of fresh parsley

by Cathie January 4, 2021

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

Rated 3 stars by 3 users

Prep Time

10 minutes

Cook Time

20 minutes

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.

Author: The Veg Space

Ingredients

4 Tbsp olive Oil
8 to 10 small Shallots or 1 small onion
20 baby carrots
2 tsp chopped garlic
500 gr Chestnut Mushrooms
200 gr Blue Oyster Mushrooms
45 ml (3 tbsp) white flour
400 ml red wine
300 ml hot vegetable broth
45 ml tomato paste
handful of fresh parsley

Directions

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.

Recipe Note

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!!