Mushroom & Chestnut Red Wine Bourguignon
Ingredients
- 500 g chestnut mushrooms
- 200 g cooked chestnuts
- 300 g shallots
- 2 carrots
- 3 garlic cloves
- 200 ml red wine
- 400 ml vegetable stock
- 2 tbsp tomato purée
- 5 g fresh thyme
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 339 kcal
- Protein
- 7.9 g
- Carbohydrate
- 45.4 g
- of which sugars
- 17.1 g
- Fat
- 8.4 g
- of which saturates
- 1.2 g
- Fibre
- 7.3 g
- Salt
- 0.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and halve the shallots. Slice the carrots. Halve or quarter the mushrooms depending on size.
- 2
Heat the oil in a casserole pot. Fry the shallots and carrots over medium-high heat for 8 minutes until browned.
- 3
Add the garlic and mushrooms and cook for 5 minutes until the mushrooms have released their liquid.
- 4
Stir in the tomato purée, then pour in the red wine. Let it bubble for 2 minutes.
- 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
Season well and serve over creamy mashed potato or buttered tagliatelle.
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