Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, chestnut mushroom bourguignon. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Chestnut mushroom bourguignon is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Chestnut mushroom bourguignon is something which I’ve loved my whole life.

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. 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.

To get started with this recipe, we must 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:

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

Next, stir in the garlic and flour and cook for one more minute. 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.

Instructions 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.

Add the mushrooms to the pan plus more oil if required. Cook the mushrooms gently for five minutes. This delicious Mushroom Bourguignon is the perfect warming comfort food for chilly winter nights! 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.

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