20 Min Meals | Vegetarian & VeganJuicy chestnut mushrooms cooked in a rich and glossy red wine gravy… this is a warm, comforting dinner which has the added bonus of leaving two thirds of a bottle of red wine going spare for a cosy night in.

This is the latest in my ‘20 Minute Meals‘ series, and is suitable (as always) for both vegetarians and vegans.  Make sure you cook the bourguignon over a fairly high heat, it should be bubbling vigorously throughout to ensure it reduces to its thick, glossy sauce before your 20 minutes are up.

This is delicious served with mashed potato spiked with wholegrain mustard, or for a protein boost, make butterbean mash instead.

Or how about turning this into a showstopping Sunday lunch by covering it with homemade rough puff pastry to make a rich red wine pie?  Or using the mashed potato as a topping to create a rich and boozy ‘posh’ Shepherds’ Pie? Yum!

Chestnut Mushroom Bourguignon (Vegan)

I’ve specified chestnut mushrooms in the recipe because they really keep their texture when cooked, and don’t tend to shrink to nothing like other mushrooms, but  do experiment – if you’re entertaining and can stretch the budget a little, mixed wild mushrooms would be a real treat too.

Don’t forget to show me a picture of your finished bourguignon – I love seeing your creations! I’m on Instagram, Facebook and Twitter.  Thanks x

5 from 3 votes
Chestnut Mushroom Bourguignon (Vegan)
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Chestnut Mushroom Bourguignon
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 2 people
Author: Kate Ford | The Veg Space
Ingredients
  • 2 tbsp olive oil
  • 2 shallots or 1 small onion
  • 10 baby / chantenay carrots
  • 1 tsp ready-chopped garlic / garlic purée
  • 250 g chestnut mushrooms
  • 100 g button mushrooms
  • 1½ tbsp plain flour
  • 200 ml red wine
  • 150 ml boiling water
  • 1 tsp vegetable stock powder
  • 1 tbsp tomato purée
  • handful fresh parsley
Instructions
  1. Heat the oil in a large frying pan or casserole over a high heat. Peel and chop the shallots and 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.
  2. Clean and cut the chestnut mushrooms into quarters, and clean the button mushrooms. Add to the pan and cook for 2 minutes.
  3. Stir the flour through the mushrooms, then add the red wine. Bring to a vigorous boil for a minute, then add the water, stock powder and tomato purée. 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.
  4. Roughly chop the parsley and stir two thirds through the bourguignon, then plate up and sprinkle over the remaining parsley.

If you like the look of this (slightly boozy) recipe, you might like to take a look at:

Mushroom & Merlot Posh Pasties

Mushroom & Merlot Posh Pasties

Tipsy Linguine with Red Wine Olive & Pinto Bolognese | The Veg Space



Tipsy Linguine with Red Wine Bolognese

  • Borlotti & Red Wine Pie with Kale Mash

  • Hearty Mushroom Ale & Lentil Pie | Vegan

    Hearty Mushroom Ale & Lentil Pie.

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Vegan in 15 Cover | Kate FordAnd if you’re looking for quick vegan recipes, my book ‘Vegan in 15‘* might be just what you’re after!

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