Chestnut Mushroom Bourguignon

🍴 Why you will love this recipe

Juicy chestnut mushrooms cooked in a rich and glossy red wine gravy... this bourguignon is a warm, comforting dinner which has the added bonus of leaving two thirds of a bottle of red wine going spare for a cozy night in.

Cooked from scratch in just 20 minutes, you won't believe how quick and easy this is to make. The delicious gravy tastes restaurant-quality. Just as good for a fancy dinner party as for a cozy weeknight supper.

How about serving it with mashed potato spiked with wholegrain mustard? Or for a protein boost, try butterbean mash instead.

Or turn your mushroom bourguignon into a showstopping Sunday lunch by covering it with puff pastry to make a rich red wine pie.  You could even add a mashed potato topping instead, to create a rich and boozy 'posh' Shepherds' Pie. Yum!

📝 What you need

Mushrooms (obviously!). I've specified both chestnut mushrooms, because they really keep their texture when cooked, and don't tend to shrink to nothing like other mushrooms, and also button mushrooms as it it lovely to bite into a whole baby mushroom here and there.

Shallots I use the small, round shallots, which I leave in halves or quarters, so they add texture as well as flavour to the dish. If you can only get hold of the bigger 'banana' shallots then use 2 rather than the 4-5 specified, and slice them into thick rounds instead. And if you're using an onion, just one small one will do and slice thickly.

Baby carrots The little chantenay carrots are perfect here - they look so pretty sliced lengthways in half or quarters, and retain their bite due to the relatively short cooking time, which is just what you need alongside the soft mushrooms.

Red wine Never cook with a wine you wouldn’t drink! A medium-bodied red will go well with these flavours – not too heavy but reasonably acidic. something like a Cabernet Sauvignon would be excellent.

👩🏽‍🍳 How to make your Chestnut Mushroom Bourguignon

For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.

Trim and halve or quarter the shallots and baby carrots.

Fry them gently with garlic. Clean and prepare the chestnut and button mushrooms.

Add the mushrooms to the pan and cook for 3-4 minutes, then add the flour. Pour in the red wine and simmer for a minute or two, then add the water and stock powder and tomato purée. Cook until the sauce is thick and glossy and the mushrooms and carrots are just cooked through.

🔪 Top Tips and FAQs

Don't be tempted to chop the mushrooms too small You want big 'meaty' chunks to give a delicious texture to this dish.

Adjust the consistency of the sauce before serving If it is too runny, keep it bubbling over a high heat for a few more minutes until it is thick and glossy. If it is too thick, add a splash of water and stir through.

Taste the carrots before serving They should be 'al dente' - just tender but keeping their 'bite'.

🍽 If you liked that...

.... you might also enjoy these vegan recipes from The Veg Space:

Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.