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Mushroom bourguignon recipe

450 ratings

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

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.
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 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.

See more Mushroom recipes