Mushroom Bourguigon
Ingredients
4.5 tbsp Plain flour
3 tbsp Tomato puree
6 tbsp Olive oil
3 tsp Veg stock powder
3 tsp Chopped garlic
600ml Red wine
450ml Boiling water
750g Chesnut mushrooms
300g Button mushrooms
30 Chantenay carrots
9 Shallots
Handful Fresh parsley
Serves: 6
Instructions
The last step suggets serving with mash potato, this is not explained in the recipe and something you can prepare yourself.
1. Put a large deep saucepan over a high heat and add the olive oil.
2. Peel and half the shallots and add to the pan with the garlic.
3. Trim and halve the carrots lengthways, (or quarter them if they are large) and add to the pan.
4. Clean and cut the chestnut mushrooms into quarters, and clean the button mushrooms. Add both to the pan and cook for 2 minutes.
5. After 2 minutes add the plain flour and stir through the mushrooms, then add the red wine.
6. Bring to a vigorous boil for a minute, then add the water, stock powder and tomato purée.
7. 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.
8. Taste and add salt and black pepper as necessary.
9. Roughly chop the parsley and stir two thirds through the bourguignon, then plate up and sprinkle over the remaining parsley.
10. Serve with a creamy mash and some crusty bread.