Chestnut and Mushroom Bourguignon
Indulge in the rich, earthy flavours of autumn with our Chestnut and Mushroom Bourguignon, a hearty plant-based twist on a classic. Paired with green vegetables and fluffy quinoa, this comforting dish is perfect for cosy evenings in.
Ingredients
Method
- Chop leeks and carrots and cook gently in a little olive oil
- Add chopped garlic and mushrooms chopped in half
- Cook gently for 5 mins
- Make a paste with 2 dessert spoons of flour and a little water
- Pour into the middle of the pan then add the wine and stir all together
- Add the chestnuts and add tomato purée then simmer for 5 mins
- Season to taste and sprinkle chopped parsley on top
- Serve with quinoa, rice or mashed potatoes
