Mushroom Bourguignon

Name: Mushroom Bourguignon
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 3 tbsp Essential Olive Oil; 6 shallots, halved; 200 g small Chantenay carrots, larger ones halved; 4 sprig/s lemon thyme; 2 bay leaves; 3 cloves garlic, finely chopped; 150 ml red wine; 1 tbsp cornflour; 300 ml vegetable stock; 90 g Cooks' Ingredients Smoked Tomato Paste; 800 g mixed mushrooms such as portobellini, chestnut and button, thickly sliced; Creamy mash or crusty bread, to serve (optional)

A warming mushroom and red wine stew, perfect for serving with hunks of crusty bread or over mashed potatoes or rice. Leftovers taste even better the next day.

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VegetarianHealthyLow in saturated fat

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 tbsp Essential Olive Oil
6 shallots, halved
200g small Chantenay carrots, larger ones halved
4 sprig/s lemon thyme
2 bay leaves
3 cloves garlic, finely chopped
150ml red wine
1 tbsp cornflour
300ml vegetable stock
½ x 90g Cooks' Ingredients Smoked Tomato Paste
800g mixed mushrooms such as portobellini, chestnut and button, thickly sliced
Creamy mash or crusty bread, to serve (optional)

Heat 1 tbsp oil in a large saucepan and cook the shallots and carrots for 10 minutes, until the shallots are golden brown. Stir in the herbs and garlic and cook for 1 minute more.
Add the wine and bring to the boil. Simmer for 2 minutes, then lower the heat. Mix the cornflour with a little water until smooth, then stir into the pan with the stock and tomato paste. Bring to a simmer and cook gently for 10 minutes.
Meanwhile, heat a little oil in a large frying pan and cook the mushrooms over a high heat for 3-4 minutes (in 2 batches if necessary) until golden brown.
Add the mushrooms to the saucepan, stir well and simmer gently for 10 minutes, until the vegetables are tender and the sauce is thick and glossy. Season to taste and serve with crea

Cook’s tip

To boost the umami flavours of the mushrooms, add a splash of Henderson’s Relish. Or stir in 1 tbsp redcurrant or cranberry jelly for a touch of sweetness.

Typical values per serving when made using specific products in recipe