Recipe: Chestnut Mushroom Bourguignon

Chestnut Mushroom Bourguignon (Vegan)

20 Min Meals | Vegetarian & VeganJuicy chestnut mushrooms cooked in a rich and glossy red wine gravy… this is a warm, comforting dinner which has the added bonus of leaving two thirds of a bottle of red wine going spare for a cosy night in.

This is the latest in my ‘20 Minute Meals‘ series, and is suitable (as always) for both vegetarians and vegans.  Make sure you cook the bourguignon over a fairly high heat, it should be bubbling vigorously throughout to ensure it reduces to its thick, glossy sauce before your 20 minutes are up.

This is delicious served with mashed potato spiked with wholegrain mustard, or for a protein boost, make butterbean mash instead.

Or how about turning this into a showstopping Sunday lunch by covering it with homemade rough puff pastry to make a rich red wine pie?  Yum!

Chestnut Mushroom Bourguignon (Vegan)

5.0 from 4 reviews
Chestnut Mushroom Bourguignon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mains
Serves: Serves 2
Ingredients
  • 2 tbsp olive oil
  • 5 small shallots or baby onions
  • 6 baby (chantenay) carrots
  • 1 tsp ready-chopped garlic / garlic purée
  • 250g chestnut mushrooms
  • 100g button mushrooms
  • 1½ tbsp plain flour
  • 200ml red wine
  • 150ml boiling water
  • 1 tsp vegetable stock powder
  • 1 tbsp tomato purée
  • handful fresh parsley
Instructions
  1. Heat the oil in a large frying pan or casserole over a high heat. Peel and halve the shallots or baby onions, trim and quarter the baby carrots lengthways, and add to the pan with the garlic.
  2. Clean and cut the chestnut mushrooms into quarters, and clean the button mushrooms. Add to the pan and cook for 2 minutes.
  3. Stir the flour through the mushrooms, then add the red wine. Bring to a vigorous boil for a minute, then add the water, stock powder and tomato purée. Cook over a medium to high heat until a thick, glossy sauce has formed and the mushrooms are just cooked through but not too soft. Taste and add salt and black pepper as necessary.
  4. Roughly chop the parsley and stir two thirds through the bourguignon, then plate up and sprinkle over the remaining parsley.
 

Chestnut Mushroom Bourguignon | Vegan & Vegetarian

If you like the look of this (slightly boozy) recipe, you might like to take a look at:

Vegan in 15 Cover | Kate FordAnd if you’re looking for quick vegan recipes, my book ‘Vegan in 15‘* might be just what you’re after!

*Affiliate link

 

 

Hijacked By TwinsI’m linking this recipe with two blogging challenges:

 

8 comments

  1. Ooh, I love both serving ideas, and that it’s ready in 20 minutes. I have to say that this looks Perfect! I love chestnuts in just about everything, and this looks like pure comfort to me. Thanks 🙂
    Elinor Kugler recently posted…Super Easy Roasted Veggie Salad!My Profile

  2. That’s just crazy, that this is cooked in 20 minutes. Well, no one can say they have no time to cook. This one looks especially gorgeous. I’d have to serve it with mashed potato. Shared!
    Jacqueline Meldrum recently posted…Hearty Spiced Cauliflower and Carrot SoupMy Profile

  3. This looks so rich and delicious. Pure comfort food, so it would be mashed potato for me. Actually I quite like the idea of mashed butterbeans, but CT can’t eat them, which is rather annoying.
    Choclette recently posted…Cornish Asparagus Risotto with Peas and Wild Garlic PestoMy Profile

  4. oh this sounds delicious. I love the beef version of this recipe, but I cannot add mushrooms to it as my OH hates them with a passion. So I think I might make this for myself while he works away in the week because it looks divine and I know I would love it. mmmmm – I cannot wait to give it a go x

  5. Love this idea – especially how quick and easy it is!! I can imagine it must taste wonderful 🙂
    Eb Gargano / easypeasyfoodie.com recently posted…Spinach, Cauliflower, Quinoa and Chickpea Curry (Vegan)My Profile

  6. We are meat eaters and love beef bourguignon but we always enjoy a vegetarian twist on family favourites, especially when they use mushrooms! This is a must try! x #CookBlogShare
    Kirsty Hijacked By Twins recently posted…Mashed Potatoes and Beef Bowl – The Perfect Quick MealMy Profile

  7. This recipe ticks so many boxes for me – it’s quick, healthy and sounds so very delicious with all these wonderful vegetables and the red wine! I love recipes that have a rich flavour (as I am sure this dish does!) without too many calories. Thank you for sharing with #CookBlogShare:)

  8. Ooh this sounds absolutely heavenly Kate, it would have been perfect for the cold snap we had a few days ago! #CookBlogShare
    Angela x

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