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–+ servings
Chestnut and Mushroom Bourguignon

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 Servings
Course: Lunch, Main Course
Cuisine: Vegan, Vegetarian
Ingredients Method

Ingredients
  

  • 180 g whole chestnuts
  • 250 g chestnut mushrooms
  • 4 medium leeks
  • 3 medium carrots
  • 4 4 cloves of garlic
  • 2 tbsp Tomato purée
  • A handful of parsley
  • 1/3 bottle red wine

Method
 

  1. Chop leeks and carrots and cook gently in a little olive oil
  2. Add chopped garlic and mushrooms chopped in half
  3. Cook gently for 5 mins
  4. Make a paste with 2 dessert spoons of flour and a little water
  5. Pour into the middle of the pan then add the wine and stir all together
  6. Add the chestnuts and add tomato purée then simmer for 5 mins
  7. Season to taste and sprinkle chopped parsley on top
  8. Serve with quinoa, rice or mashed potatoes

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