Chestnut Mushroom Bourguignon
Prep: 30 mins | Cook: 120 mins | Total: 150 mins | Quantity: 4 Generous Portions
- 1 tblsp olive oil
- 400g baby onions or round shallots
- 2 large parsnips
- 500g baby carrots
- 187 ml red wine – one of those small bottles – or if you have an open bottle of wine use that, the measurement is a guide amount, add more or less according to taste!
- 3 litres (approx) vegetable stock
- 4 cloves garlic – crushed
- 1 tblsp tomato puree
- 4-5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 200g button mushrooms – wiped clean
- 250g chestnut mushrooms – wiped clean and thickly quartered
- Salt and pepper
- Peel the shallots - cut in half if they're quite large - and put into a large saucepan
- Peel the parsnips and cut into chunks, cutting round the thick woody stem and discarding. Put the chunks into the pan
- Top and tail the baby carrots and add those to the pan as well. If you can't get hold of baby carrots out of season use regular carrots, peel them and cut into similar sized chunks as the parsnip
- Drizzle the whole lot with the olive oil and over a medium heat cook until the veg starts to caramelise, stirring occasionally. You're looking for a lovely golden colour. The bottom of your pan will most likely start to caramelise too - this is a good thing and where you'll get a lot of flavour from!
- Next pour in the red wine, your veg stock, the garlic, tomato puree, thyme and rosemary and give a stir, scraping up anything that's stuck to the bottom of your pan.
- Gently bubble the whole lot for around 1 1/2 hours, stirring occasionally. When the onions are soft enough to be squidged when you push them with the back of a spoon it's time to add your mushrooms. Tip them all in, stir and gently bubble for another 30 minutes. If you find your onions are still a little firm but the liquid is evaporating top up with water or more veg stock. You want a rich and plentiful 'gravy' with your bourguignon!
- Fish out the herb sprigs and taste for seasoning, adding sea salt and freshly ground black pepper as needed
- Serve immediately or chill and keep in the fridge for up to 1 week. Alternatively freeze in batches once completely cold
- When cutting the vegetables you want bite sized pieces - but not too small to start with as they will shrink a little when cooking. You want lovely mouthfuls of soft veg when you're done, not veg mush from all the cooking they'll be going through!
- I always try and use fresh herbs wherever possible. If you can't get hold of them just substitute with 1 tsp of dried herbs for each of them
Recipe by The Cook & Him at https://www.thecookandhim.com/recipes/mushroom-bourguignon/