Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chestnut mushroom bourguignon. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chestnut mushroom bourguignon is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Chestnut mushroom bourguignon is something that I have loved my whole life. They’re nice and they look wonderful.

Stews and casseroles always amaze me. Take the most basic of ingredients, bubble away for a couple of hours and you end up with something so full of warming flavours you forget just how. Leave a Comment / Uncategorized / By herbahammock. Perfect to warm you up on a cold day, this meal will fill you up and leave you feeling energized for the rest of your evening.

To get started with this recipe, we must first prepare a few components. You can have chestnut mushroom bourguignon using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Chestnut mushroom bourguignon:

1. Make ready 2 tbsp olive oil
2. Prepare 1 small onion
3. Take 5 carrots
4. Get 1 tsp garlic puree
5. Prepare 250 g chestnut mushrooms
6. Take 100 g button mushrooms
7. Make ready 1 and 1/2 tbsp of plain flour (I use gluten free)
8. Get 200 ml red wine
9. Make ready 150 ml boiling water
10. Get 1 tsp vegetable stock powder
11. Make ready 1 tbsp tomato puree
12. Get Fresh parsley

Peel and chop the onions and add to the pan with the garlic and carrots (rounds). Sprinkle the flour onto the mushrooms and onions and stir in until dissolved, add the red wine or passata, chestnuts and the borlotti beans. Pat the mushroom dry with kitchen paper. Add the mushrooms to the pan plus more oil if required.

Steps to make Chestnut mushroom bourguignon:

1. 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.
2. Clean, then cut the chestnut mushrooms into quarters, clean the button mushrooms and add all to the pot and cook for 2 minutes.
3. 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.
4. Roughly chop the parsley and stir two thirds through, plate up and then sprinkle the rest of the parsley on top.

Pat the mushroom dry with kitchen paper. Add the mushrooms to the pan plus more oil if required. Cook the mushrooms gently for five minutes. Heat the oil in a large pan over a medium heat. Next, stir in the garlic and flour and cook for one more minute.

So that’s going to wrap it up for this special food chestnut mushroom bourguignon recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!