Ingredients
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
250 g chestnut mushrooms
100 g button mushrooms
1½ tablespoon plain flour
200 ml red wine
150 ml boiling water
1 teaspoon vegetable stock powder
1 tablespoon tomato purée
handful fresh parsley
How to
- 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.
Serving suggestions
- 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’.
Helpful tips and notes
A few notes for perfect sautéed mushrooms!
Depending on how you plan to serve these mushrooms, you can cut them into thinner or thicker slices. Just be sure to adjust the cooking time accordingly.
Be careful not to burn the butter as you’re heating it. This recipe moves quickly, so it’s best to stay close by and have all your ingredients prepped and ready to go.
If the mushrooms feel heavy, they may be holding some moisture. I like to cook them in a dry pan over medium-high heat to allow the excess moisture to evaporate.
If you have other veggies that you want to use or just want to switch things up, you can add them to the pan to cook with the mushrooms. I like to add thinly sliced onions.