Chestnut mushroom bourguignon. It is so simple to make, I never knew I could cook something so. Read about how to make your own Chestnut Mushroom Bourguignon on The Cook & Him. If food could hug you, this bourguignon would.

When it is as cruelly cold out as it has been this week, beef bourguignon is one of my favorite things. Mushroom bourguignon is a vegan casserole that's full of rich flavour and much quicker to make than the traditional beef version. Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew The quality of the stock here makes a big difference. You can have Chestnut mushroom bourguignon using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chestnut mushroom bourguignon

You need 2 tbsp of olive oil.
Prepare 1 of small onion.
Prepare 5 of carrots.
Prepare 1 tsp of garlic puree.
Prepare 250 g of chestnut mushrooms.
You need 100 g of button mushrooms.
You need 1 of and 1/2 tbsp of plain flour (I use gluten free).
It's 200 ml of red wine.
Prepare 150 ml of boiling water.
It's 1 tsp of vegetable stock powder.
Prepare 1 tbsp of tomato puree.
It's of Fresh parsley.

This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it's also surprisingly low calorie!). If you want a hearty winter warmer to serve to guests, which sounds super fancy. Chestnut mushrooms have more flavour than button mushrooms, so I would opt for those given One of my favourite high protein dinners is this Vegan Mushroom & Smoked Tofu Bourguignon. Here is a recipe that is delicious for a cosy night in.

Chestnut mushroom bourguignon instructions

Heat the oil in a casserole pot over a high heat and add the chopped onion and garlic. Trim and cut the carrots and add to the pot..
Clean, then cut the chestnut mushrooms into quarters, clean the button mushrooms and add all to the pot and cook for 2 minutes..
Stir the flour through, then add the red wine. Bring to the boil for a minute, then add the water, stock powder and tomato puree. Cook over a medium heat until you've got a thick glossy sauce and the mushrooms are just cooked..
Roughly chop the parsley and stir two thirds through, plate up and then sprinkle the rest of the parsley on top..

It's really rich and luxurious and the chestnuts add a soft sweetness to contrast to the bite of the. This mushroom bourguignon recipe with creamy celeriac mash is an indulgent yet healthier weeknight dinner. Replacing beef with juicy chestnut mushrooms and exotic dried mushrooms adds earthy. Mushrooms are great at taking on all this flavour and making a really satisfying dish - perfect as we enter the cooler weather. Mushroom Bourguignon is the ultimate savory mushroom stew made in one pot and served over pasta, mashed potatoes, cauliflower mash or farro!