Recipe: Tasty Mushroom Bourguignon

Mushroom Bourguignon.

You can cook Mushroom Bourguignon using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Mushroom Bourguignon

1. Prepare 400 mls of vegetable stock.
2. Prepare 2 sprigs of fresh rosemary.
3. You need 1 tsp of dried tarragon leaves.
4. Prepare 1 of leek, washed and sliced.
5. Prepare 2 of carrots, sliced.
6. You need 2 of celery stalks, sliced.
7. You need 5 of shallots, peeled and halved.
8. Prepare 200 mls of red wine.
9. Prepare 250 g of portobello mushrooms, thickly sliced.
10. Prepare 250 g of large chestnut mushrooms, halved.
11. You need of Olive oil.
12. Prepare of Salt and pepper.
13. You need 1 1/2 tbsp of tomato puree.
14. It's 1 tbsp of cornflour.

Mushroom Bourguignon step by step

1. Make up the veg stock and add the rosemary and tarragon. Allow it to steep while you prepare the rest of the veg..
2. In a flame proof casserole dish, gently sweat the leeks, onions, garlic and shallots in a few table spoons of oil..
3. After about ten minutes, add the tomato purée, carrots and cornflour and give it all a good stir..
4. Pour your wine into your steeped stock, then slowly pour all of the liquid into the casserole dish, stirring as you go..
5. Add the mushrooms on top of the veg, don’t worry if they aren’t submerged under the stock with the other veg..
6. 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..