Mushroom Bourguignon - Recipe

 

Mushroom Bourguignon (serves 2)

This dish is perfect for the autumn months, when the weather becomes colder and you just fancy a bowl of hearty rich & comforting food, perfect with mashed swede/carrot & roast potatoes.

• 100g chestnut mushrooms
• 1 small onion
• 1 carrot
• 1 celery stick
• 3 cloves garlic
• 1 tbsp flour
• 2 - 3 tbsps of small pickled onions
• 3 cloves garlic
• 150ml red wine or red wine vinegar
• 1 mushroom stock & boiling water
• 1 tbsp tomato puree
• Salt & Black pepper to taste
• Fresh parsley for garnish
• 1 Tbsp Grapeseed Oil

Method

1. Heat iron cast pan or large frying pan. Wipe and chop the mushrooms into quarters, dice the celery, carrot and onion. Add to the pan, saute until golden, then add the crushed garlic (be careful not to burn the garlic, as it will taste bitter) Continue to saute, until the garlic is golden.

2. Add the flour to the pan and coat all the vegetables, cook for 1 minute, then add the wine. Bring to a boil and simmer for 1 minute.

3. Add the tomato puree, pickled onions and mushroom stock and water.

4. Leave to simmer on a low heat, until the sauce thickens and all the vegetables have softened (be careful not to overdo the veg)

5. Taste, before adding salt and pepper.

6. Garnish with chopped parsley

7. Serve with roast potatoes & mashed swede