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Mushroom bourguignon recipe

131 ratings

Make this flavoursome and hearty vegetarian stew for an easy and delicious family meal. See method

Ingredients

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

Heat 15ml (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.
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.
Meanwhile, heat the remaining 15ml (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.