Anima Fungi
chestnut mushroom bourguignon
Ingredients:
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2 tablespoon olive oil
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4-5 small shallots or 1 small onion
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10 baby carrots
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1 teaspoon ready-chopped garlic / garlic purée or 1 clove garlic
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1/2lb chestnut mushrooms
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1/4lb button mushrooms
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1½ tablespoon plain flour
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6.5oz red wine check it is vegan
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5oz boiling water
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1 teaspoon vegetable stock powder
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1 tablespoon tomato purée
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handful fresh parsley
Instructions:
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Heat the oil in a large frying pan or casserole over a high heat. Peel the shallots and cut into halves or quarters, then add to the pan with the garlic.
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Trim and halve the carrots lengthways, (or quarter them if they are large) and add to the pan.
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Clean and cut the chestnut mushrooms into quarters, and clean the button mushrooms. Add to the pan and cook for 2 minutes.
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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.
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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.
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Roughly chop the parsley and stir two thirds through the bourguignon, then plate up and sprinkle over the remaining parsley.