Mushroom bourguignon
A rich vegan take on the classic French dish. The key to making this so delicious is using the best mushroom stock you can find.
Skill level: Easy • Ready in 1 hr 20 mins, plus infusing • Serves 6
400ml mushroom stock
2 sprigs each rosemary and thyme, plus extra thyme, to garnish
10g dried porcini mushrooms
2tbsp olive oil
150g shallots, peeled and halved 2 garlic cloves, crushed
4 carrots, thickly sliced
1tbsp tomato purée
3tsp plain flour
200ml red wine
900g mixed mushrooms mashed potatoes, to serve
1 Heat the oven to 180C, Gas Mark 4. Bring the mushroom stock to boil. Add the rosemary, thyme and porcini mushrooms. Remove from the heat and let the ingredients infuse for 30 mins.
2 In a large pan, add the oil, shallots and garlic. Cook on a low heat for 10 mins, until they start to colour and soften. Add the carrots, tomato purée and flour. Cook for 2 mins. Slowly add the red wine and mushroom stock, mixing well, until you have a smooth, thick sauce.
3 Add the mixed mushrooms. Cover and transfer to the oven. Leave to cook for 1 hr. Scatter with fresh thyme and serve with mashed potatoes.
Per serving: Cals 135, Fat 5g,
Sat fat 1g, Carbs 10g >>