Chestnut Mushroom Bourguignon

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!

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