Mushroom bourguignon recipe
Created by The Tesco Recipes team
Packed with tender, meaty mushrooms, vibrant carrots and sweet shallots, this flavoursome and hearty mushroom bourguignon makes for an easy and delicious family meal.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 175 calories / serving
Ingredients
- 2 tbsp olive oil
- 15g butter
- 125g shallots or pearl onions, halved
- 1 carrot, thickly sliced
- 1 garlic clove, crushed
- 1tsp tomato purée
- 2tsp plain four
- 125ml fruity red wine
- 150ml vegetarian stock
- 2 sprigs thyme
- 625g mixture of mushrooms
Each serving contains
- Energy
- 720kJ 175.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 6.7gProtein 4.4gFibre 3.9g
Method
- Heat 1 tbsp olive oil and butter in a heavy-based pan. Add the shallots and cook for 5 minutes, then add the carrot and cook for 5 minutes more until soft. Stir in the garlic, tomato purée and flour and cook for 1 minute until the vegetables are well coated.
- Pour over the wine, stirring well to ensure the sauce is smooth. Leave to simmer for a couple of minutes until the wine has reduced by half. Add the stock and sprig of thyme and cook for another 10 minutes.
- Meanwhile, heat the remaining 1 tbsp oil in a frying pan. Cook the mushrooms for a couple of minutes, add to the pan, along with any juices and simmer for 5 minutes. Scatter over some thyme leaves and serve.
- See more Mushroom recipes
