Chest­nut mush­room bour­guignon

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SERVES 4

De­light din­ner guests with this deep, boozy, herbed bour­guignon. Mush­rooms ab­sorb lots of liq­uid, so cook them in a sep­a­rate pan to the base sauce to keep them at their best.

2 Tbsp olive oil

600g chest­nut mush­rooms, brushed clean and halved

6 shal­lots, halved

1 car­rot, sliced

1 clove of gar­lic, crushed

½ tsp dried thyme

½ tsp dried rose­mary

3 tsp plain flour

200ml red wine (en­sure it’s ve­gan)

1 Tbsp tomato ketchup

150ml hot wa­ter

Pinch of sea salt and black pep­per

1 In a fry­ing pan, heat 1 Tbsp of the olive oil and cook the mush­rooms over a medi­umhigh heat for 10 minutes, un­til soft­ened and fra­grant.

2 In a sep­a­rate large saucepan, heat the re­main­ing olive oil and sauté the shal­lots and car­rot over a medi­umhigh heat for 4 minutes, un­til the car­rot be­gins to soften.

3 Add the gar­lic, thyme and rose­mary, and sauté for a fur­ther minute, then sprin­kle in the flour and en­sure the veg­eta­bles are well coated.

4 Pour the wine and ketchup into the shal­lot pan, stir through and al­low to re­duce for 10 minutes, adding the hot wa­ter when the sauce starts to thicken.

5 Spoon the cooked mush­rooms and any juices into the saucepan and sea­son to taste with sea salt and black pep­per.

Ve­gan cook­ing is easy when you step away from the meat-and-two-veg way of think­ing. There’s no limit to what you can cre­ate

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