How to Make Tasty Mushroom Bourguignon

Name: How to Make Tasty Mushroom Bourguignon
Prep time: 7 min
Cook time: 2 h
Cuisine: American
Ingredients: 400 mlsvegetable stock; 2 sprigsfresh rosemary; 1 tspdried tarragon leaves; 1leek, washed and sliced; 2carrots, sliced; 2celery stalks, sliced; 5shallots, peeled and halved; 200 mlsred wine; 250 gportobello mushrooms, thickly sliced; 250 glarge chestnut mushrooms, halved; Olive oil; Salt and pepper; 1 1/2 tbsptomato puree; 1 tbspcornflour

Lilly Williamson

Recipe

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How to Make Tasty Mushroom Bourguignon Delicious, fresh and tasty.

Mushroom Bourguignon. When it is as cruelly cold out as it has been this week, beef bourguignon is one of my favorite things. This vegan mushroom bourguignon is the perfect veggie alternative to the traditional French stew For an extra boost of flavor, this mushroom bourguignon is cooked in the slow cooker, which makes. Mushroom Bourguignon is the ultimate savory mushroom stew made in one pot and served over pasta, mashed potatoes, cauliflower mash or farro!

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Ingredients of Mushroom Bourguignon

Prepare 400 mls of vegetable stock.
It’s 2 sprigs of fresh rosemary.
It’s 1 tsp of dried tarragon leaves.
You need 1 of leek, washed and sliced.
It’s 2 of carrots, sliced.
You need 2 of celery stalks, sliced.
It’s 5 of shallots, peeled and halved.
It’s 200 mls of red wine.
It’s 250 g of portobello mushrooms, thickly sliced.
You need 250 g of large chestnut mushrooms, halved.
It’s of Olive oil.
You need of Salt and pepper.
Prepare 1 1/2 tbsp of tomato puree.
Prepare 1 tbsp of cornflour.

This is the first episode of the T-fal Test Kitchen series!

Mushroom bourguignon is a vegan casserole that's full of rich flavour and much quicker to make than the traditional beef version.

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Mushroom Bourguignon step by step

Make up the veg stock and add the rosemary and tarragon. Allow it to steep while you prepare the rest of the veg..
In a flame proof casserole dish, gently sweat the leeks, onions, garlic and shallots in a few table spoons of oil..
After about ten minutes, add the tomato purée, carrots and cornflour and give it all a good stir..
Pour your wine into your steeped stock, then slowly pour all of the liquid into the casserole dish, stirring as you go..
Add the mushrooms on top of the veg, don’t worry if they aren’t submerged under the stock with the other veg..
Put the dish in the oven at 180 C. Stir it every 15 mins or so for the first half hour until the mushrooms have reduced in size and are incorporated into the rest of the casserole..

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