Perfect to warm you up on a cold day, this meal will fill you up and leave you feeling energized for the rest of your evening. Great in addition to a side of mashed potatoes and pan-seared asparagus!
**Best to cut up all ingredients and have ready before heating pan!**
- 4 TBSP Oil
- 3 Shallots
- 20 Baby Carrots
- 2 Stalks Celery
- 1 TBSP Chopped Garlic
- 1lb Chestnut Mushrooms
- 1/2lb Oyster Mushrooms
- 3 TBSP Flour
- 400ml Red Wine
- 400ml Water
- 2 Vegetable Bouillon
- 1 TBSP Tomato Puree
- Handful Fresh Herbs (Parsley works well, or an assortment of Microgreens)
- Optional: Sprinkle with nutritious yeast and a dash of cayenne for some extra zing!
Heat the oil in a large pan/pot over medium-high heat. Peel and cut shallots into quarters, then add to the pan with the garlic. Dice up carrots and celery, then add to pan.
Quarter Chestnut and Oyster Mushrooms, then add to the pan and cook for 2 minutes.
Stir the flour throughout the mushrooms, then add the red wine. Bring to a boil for two minutes, then add the tomato puree, stock powder, and water.
Cook over medium-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.
Plate bourguignon and top with herbs/microgreens. Enjoy!