Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chestnut mushroom bourguignon. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chestnut mushroom bourguignon is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chestnut mushroom bourguignon is something that I have loved my entire life.
Check Out Chestnut Mushroom On eBay. Save time and buy groceries online from Amazon.co.uk This juicy chestnut mushroom bourguignon in a rich red wine gravy is hearty and delicious comfort food, perfect with mash and green beans. Juicy chestnut mushrooms cooked in a rich and glossy red wine gravy… this is a warm, comforting dinner which has the added bonus of leaving two thirds of a bottle of red wine going spare for a cosy night in. Heat the oil in a large pan over a medium heat.
To begin with this recipe, we have to first prepare a few ingredients. You can have chestnut mushroom bourguignon using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chestnut mushroom bourguignon:
- Prepare 2 tbsp olive oil
- Make ready 1 small onion
- Take 5 carrots
- Take 1 tsp garlic puree
- Make ready 250 g chestnut mushrooms
- Make ready 100 g button mushrooms
- Prepare 1 and 1/2 tbsp of plain flour (I use gluten free)
- Take 200 ml red wine
- Get 150 ml boiling water
- Get 1 tsp vegetable stock powder
- Get 1 tbsp tomato puree
- Make ready Fresh parsley
Roughly chop the portobello mushrooms and halve any larger shiitake and chestnut mushrooms, leaving the small ones whole. Fry the mushrooms in batches, until coloured but still firm, adding another tablespoon of oil between each batch. Method Heat the oil in a heavy-based saucepan over a medium heat. Pour over the wine, stirring well to ensure the sauce is smooth.
Steps to make Chestnut mushroom bourguignon:
- Heat the oil in a casserole pot over a high heat and add the chopped onion and garlic. Trim and cut the carrots and add to the pot.
- Clean, then cut the chestnut mushrooms into quarters, clean the button mushrooms and add all to the pot and cook for 2 minutes.
- Stir the flour through, then add the red wine. Bring to the boil for a minute, then add the water, stock powder and tomato puree. Cook over a medium heat until you've got a thick glossy sauce and the mushrooms are just cooked.
- Roughly chop the parsley and stir two thirds through, plate up and then sprinkle the rest of the parsley on top.
Method Heat the oil in a heavy-based saucepan over a medium heat. Pour over the wine, stirring well to ensure the sauce is smooth. Mushroom 'bourguignon' I like to add a little triangle of fried bread to each portion dipped in chopped parsley, as a nod to the original boeuf bourguignon. Calefaction the oil in a ample flameproof goulash basin and add the onions or shallots and the carrots. Fry over a aerial heat, active regularly, until they are brindle with aphotic amber patches.
So that’s going to wrap it up with this exceptional food chestnut mushroom bourguignon recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
