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Mushroom bourguignon recipe

Mushroom bourguignon recipe

454 ratings

Created by The Tesco Real Food team

Packed with tender, meaty mushrooms, vibrant carrots and sweet shallots, this flavoursome and hearty mushroom bourguignon makes for an easy and delicious family meal. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 175 calories / serving
  • Vegetarian

Ingredients

  • 2 tbsp olive oil
  • 15g butter
  • 125g shallots or pearl onions, halved
  • 1 carrot, thickly sliced
  • 1 garlic clove, crushed
  • 1tsp tomato purée
  • 2tsp plain four
  • 125ml fruity red wine
  • 150ml vegetarian stock
  • 2 sprigs thyme
  • 625g mixture of mushrooms
If you don't have any pears, try using apples

Each serving contains

  • Energy

    720kj
    175kcal     9%

  • Fat

    12g 17%

  • Saturates

    3g 15%

  • Sugars

    4g 4%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 6.7g Protein 4.4g Fibre 3.9g

Method

  1. Heat 1 tbsp olive oil and butter in a heavy-based pan. Add the shallots and cook for 5 minutes, then add the carrot and cook for 5 minutes more until soft. Stir in the garlic, tomato purée and flour and cook for 1 minute until the vegetables are well coated.
  2. Pour over the wine, stirring well to ensure the sauce is smooth. Leave to simmer for a couple of minutes until the wine has reduced by half. Add the stock and sprig of thyme and cook for another 10 minutes.
  3. Meanwhile, heat the remaining 1 tbsp oil in a frying pan. Cook the mushrooms for a couple of minutes, add to the pan, along with any juices and simmer for 5 minutes. Scatter over some thyme leaves and serve.

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