MUSHROOM BOURGUIGNON
Beautiful, meaty mushrooms make it a wonderful vegetarian alternative to a classic stew - it's delicious served with a creamy mash.
INGREDIENTS
- 1 tablespoon of oil
- 4 garlic cloves, minced
- 2 bay leaves
- 250 g (~ 9 oz) baby onions
- 250 g (~ 9 oz) baby carrots
- 1 small bunch of fresh thyme
- Black pepper
- 850 g (~ 1 3/4 lb) mushrooms, cut into large pieces (I used chestnut mushrooms and mini portobello mushrooms)
- 185 ml (~ 3/4 cup) red wine
- 2 tablespoons of tomato puree / paste
- 250 ml (~ 1 cup) vegetable broth
INSTRUCTIONS
First, peel the small onions and remove the top and tail, but if not, leave them whole. Also garnish and cut the baby carrots.
Then, heat the oil in a large pan (if you are using a large casserole dish that can also be oven-safe, this will save you money on the dishes!), And add the mushrooms, carrots and baby onions. Cook over medium heat for 5 to 10 minutes, adding the garlic during the last minutes of cooking. The mushrooms should be soft and have released their juice. Carrots and onions will still be quite tough.
Add the red wine and increase the heat. Simmer for a few minutes, then add the rest of the ingredients. Mix well to combine.
If necessary, transfer the mixture to an ovenproof casserole dish. Cover with a lid or foil and bake at 190 ° C (Gas Mark 5/375 ° F) for about 40 minutes or until the carrots and onions are cooked to your liking. Check the seasoning and serve hot. Happy Cooking Time.
