Champignons à la Bourguignonne (Burgundy Mushrooms Braised in Red Wine)
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Ingredients
- 500 g chestnut mushrooms, sliced
- 8 shallots, peeled and halved
- 3 garlic cloves
- 300 ml red wine
- 150 ml vegetable stock
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 tbsp olive oil
- 300 g cooked long-grain rice, to serve
Nutrition (per serving)
- Calories
- 302 kcal
- Protein
- 7.1 g
- Carbohydrate
- 36.7 g
- of which sugars
- 7.5 g
- Fat
- 7.4 g
- of which saturates
- 1 g
- Fibre
- 3.3 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the shallots for 6 minutes until starting to colour.
- 2
Add the garlic and mushrooms and cook for 5 minutes until the mushrooms release their liquid.
- 3
Pour in the red wine and vegetable stock, add the bay leaves and thyme, and bring to a simmer.
- 4
Cover and simmer gently for 20 minutes until the shallots are tender and the sauce has reduced and thickened.
- 5
Remove the bay leaves and thyme stalks, season well.
- 6
Serve spooned over the rice.
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