MUSHROOM BOURGUIGNON
A classic recipe made vegan. It's an absolutely gorgeous dinner.
Ingredients
- olive oil
- 1 large carrot chopped
- 1 stick celery chopped
- 3 shallots peeled & halved
- 2 garlic cloves minced
- 2 tbsp plain flour
- 300 ml red wine
- 2 tbsp tomato puree
- 1 tsp Dijon mustard
- 2 bay leaves
- 5-6 sprigs thyme
- 2 tbsp vegan butter
- 300 g mixed mushrooms
- sea salt & freshly ground black pepper
- to serve: celeriac or potato mash, fresh parsley
Instructions
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Preheat the oven to 160°c (fan assisted)/360°f/gas 4.
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Heat a good glug of olive oil in a large ovenproof pot over a medium heat. Once hot, add the carrot, celery, shallots and a pinch of salt and fry for 8-10 minutes, until slightly softened. Add the garlic and fry for a further minute or so.
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Sprinkle over the flour, then cook for a further 2-3 minutes, stirring regularly, until the flour has dissolved. Next, pour in the red wine, 300ml of just boiled water, tomato puree, Dijon mustard, bay leaves and thyme sprigs. Season with salt and black pepper, then increase the heat and bring the pan to a boil. Lower the heat to a simmer and cook for 6-8 minutes, until slightly reduced. Cover the pot with a lid and transfer into the oven to bake for 1 hour and 30 minutes.
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Meanwhile, heat a large frying pan over a medium heat and add the vegan butter. Once melted, fry the mushrooms for 5-6 minutes, or until golden brown but still firm.
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Add the mushrooms to the pot and stir well. Re-cover the pot with its lid and return to the oven for a further 25-30 minutes, or until the vegetables are tender and the sauce is glossy and reduced. Taste and adjust the seasoning, if needed.
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Serve the bourguignon over mashed celeriac or potatoes and generously sprinkled with parsley.
Love vegan stews? Try this Root Vegetable Stew & Dumplings.
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