date: 2020-10-15T03:23:30.077Z image: https://img-global.cpcdn.com/recipes/9a1eb2350f9da9e8/751x532cq70/mushroom-bourguignon-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/9a1eb2350f9da9e8/751x532cq70/mushroom-bourguignon-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/9a1eb2350f9da9e8/751x532cq70/mushroom-bourguignon-recipe-main-photo.jpg author: Lewis Barber ratingvalue: 4.6 reviewcount: 20763 recipeingredient: - "400 mls vegetable stock" - "2 sprigs fresh rosemary" - "1 tsp dried tarragon leaves" - "1 leek washed and sliced" - "2 carrots sliced" - "2 celery stalks sliced" - "5 shallots peeled and halved" - "200 mls red wine" - "250 g portobello mushrooms thickly sliced" - "250 g large chestnut mushrooms halved" - " Olive oil" - " Salt and pepper" - "1 1/2 tbsp tomato puree" - "1 tbsp cornflour" recipeinstructions: - "Make up the veg stock and add the rosemary and tarragon. Allow it to steep while you prepare the rest of the veg." - "In a flame proof casserole dish, gently sweat the leeks, onions, garlic and shallots in a few table spoons of oil." - "After about ten minutes, add the tomato purée, carrots and cornflour and give it all a good stir." - "Pour your wine into your steeped stock, then slowly pour all of the liquid into the casserole dish, stirring as you go." - "Add the mushrooms on top of the veg, don’t worry if they aren’t submerged under the stock with the other veg." - "Put the dish in the oven at 180 C. Stir it every 15 mins or so for the first half hour until the mushrooms have reduced in size and are incorporated into the rest of the casserole." categories: - Recipe tags: - mushroom - bourguignon katakunci: mushroom bourguignon nutrition: 153 calories recipecuisine: American preptime: "PT19M" cooktime: "PT49M" recipeyield: "4" recipecategory: Dinner ---  Hey everyone, it is John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, mushroom bourguignon. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious. When it is as cruelly cold out as it has been this week, beef bourguignon is one of my favorite things. Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference. This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it's also surprisingly low calorie!). Mushroom Bourguignon is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It's enjoyed by millions every day. Mushroom Bourguignon is something which I've loved my whole life. They are nice and they look wonderful. To get started with this recipe, we have to prepare a few components. You can have mushroom bourguignon using 14 ingredients and 6 steps. Here is how you cook it. ##### The ingredients needed to make Mushroom Bourguignon: 1. Take 400 mls vegetable stock 1. Take 2 sprigs fresh rosemary 1. Get 1 tsp dried tarragon leaves 1. Make ready 1 leek, washed and sliced 1. Make ready 2 carrots, sliced 1. Prepare 2 celery stalks, sliced 1. Take 5 shallots, peeled and halved 1. Take 200 mls red wine 1. Make ready 250 g portobello mushrooms, thickly sliced 1. Prepare 250 g large chestnut mushrooms, halved 1. Take Olive oil 1. Take Salt and pepper 1. Take 1 1/2 tbsp tomato puree 1. Make ready 1 tbsp cornflour This Vegan Mushroom Bourguignon is a healthy and comforting meal that's perfect for a romantic night in. We're making an easy vegan mushroom bourguignon using the T-fal Clipso Pressure Cooker. This is the first episode of the T-fal Test Kitchen series! Her Mushroom Bourguignon is a perfect example. ##### Steps to make Mushroom Bourguignon: 1. Make up the veg stock and add the rosemary and tarragon. Allow it to steep while you prepare the rest of the veg. 1. In a flame proof casserole dish, gently sweat the leeks, onions, garlic and shallots in a few table spoons of oil. 1. After about ten minutes, add the tomato purée, carrots and cornflour and give it all a good stir. 1. Pour your wine into your steeped stock, then slowly pour all of the liquid into the casserole dish, stirring as you go. 1. Add the mushrooms on top of the veg, don’t worry if they aren’t submerged under the stock with the other veg. 1. Put the dish in the oven at 180 C. Stir it every 15 mins or so for the first half hour until the mushrooms have reduced in size and are incorporated into the rest of the casserole. This is the first episode of the T-fal Test Kitchen series! Her Mushroom Bourguignon is a perfect example. Meaty portobellos (or creminis) and pearl Perelman's Mushroom Bourguignon in The Smitten Kitchen Cookbook is a perfect example of her. This Mushroom Bourguignon is so rich in flavor. It's a vegan spin on a traditional French recipe, and you won't believe how delicious it is! mushroom bourguignon. So that's going to wrap it up for this special food mushroom bourguignon recipe. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember 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!