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