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.
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
Ingredients
Directions
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