Mushroom & Chestnut Red Wine Bourguignon

Ingredients

• 500 g chestnut mushrooms
• 200 g cooked chestnuts
• 300 g shallots
• 2 carrots
• 3 clove garlic cloves
• 200 ml red wine
• 400 ml vegetable stock
• 2 tbsp tomato purée
• 5 g fresh thyme
• 2 tbsp olive oil

Method

1. 1

   Peel and halve the shallots. Slice the carrots. Halve or quarter the mushrooms depending on size.

2. 2

   Heat the oil in a casserole pot. Fry the shallots and carrots over medium-high heat for 8 minutes until browned.

3. 3

   Add the garlic and mushrooms and cook for 5 minutes until the mushrooms have released their liquid.

4. 4

   Stir in the tomato purée, then pour in the red wine. Let it bubble for 2 minutes.

5. 5

   Add the stock, chestnuts and thyme. Bring to the boil, then reduce heat and simmer uncovered for 25 minutes until the sauce is rich and slightly thickened.

6. 6

   Season well and serve over creamy mashed potato or buttered tagliatelle.