Juicy chestnut mushrooms cooked in a rich and glossy red wine gravy… this is a warm, comforting dinner which has the added bonusÂ 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. Â 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 sauceÂ 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?Â Or using the mashed potato as a topping to create a rich and boozy ‘posh’ Shepherds’ Pie? Yum!
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, butÂ 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.Â Thanks x
- 2 tbsp olive oil
- 2 shallots or 1 small onion
- 10 baby / chantenay carrots
- 1 tsp ready-chopped garlic / garlic purÃ©e
- 250 g chestnut mushrooms
- 100 g button mushrooms
- 1Â½ tbsp plain flour
- 200 ml red wine
- 150 ml boiling water
- 1 tsp vegetable stock powder
- 1 tbsp tomato purÃ©e
- handful fresh parsley
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.
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 water, stock powder and tomato purÃ©e. 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.
If you like the look of this (slightly boozy) recipe, you might like to take a look at:
And if you’re looking for quick vegan recipes, my book ‘Vegan in 15‘* might be just what you’re after!
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