Mushroom bourguignon
This vegan casserole is full of rich flavour and is much quicker to make than the traditional beef bourguignon. Serve with creamy mashed potatoes or crusty bread.
Ingredients
- Olive Oil20 ml
- Red wine200 ml
- Vegetable stock400 ml
- Bay leaf1 ცალი
Instructions
5 steps- 1
Heat the oil in a heavy-based saucepan over a medium heat. Add the shallots and carrot and fry gently for 5 minutes.
- 2
Add all the mushrooms and most of the thyme and cook for 5-6 minutes. Add the garlic and fry for a further minute.
- 3
Add the wine and bring to the boil. Simmer for 2 minutes, then turn the heat down and add the stock, bay leaves, tomato purée and yeast extract and stir. Sift in the cornflour and ½ teaspoon salt and whisk in well.
- 4
Cook for 7-8 minutes, then season with salt and pepper and add the rest of the thyme if preferred.
- 5
Serve with creamy mashed potatoes or a crunchy slice of crusty bread.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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