Chestnut mushroom bourguignon
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