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chestnut mushroom bourguignon


  • 2 tablespoon olive oil

  • 4-5 small shallots or 1 small onion

  • 10 baby carrots

  • 1 teaspoon ready-chopped garlic / garlic purée or 1 clove garlic

  • 1/2lb chestnut mushrooms

  • 1/4lb button mushrooms

  • 1½ tablespoon plain flour

  • 6.5oz red wine check it is vegan

  • 5oz boiling water

  • 1 teaspoon vegetable stock powder

  • 1 tablespoon tomato purée

  • handful fresh parsley


  • 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.

  • Trim and halve the carrots lengthways, (or quarter them if they are large) and add to the pan.

  • Clean and cut the chestnut mushrooms into quarters, and clean the button mushrooms. Add to the pan and cook for 2 minutes.

  • 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.

  • Roughly chop the parsley and stir two thirds through the bourguignon, then plate up and sprinkle over the remaining parsley.

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