date: 2020-09-26T19:51:02.030Z image: https://img-global.cpcdn.com/recipes/9a1eb2350f9da9e8/751x532cq70/mushroom-bourguignon-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/9a1eb2350f9da9e8/751x532cq70/mushroom-bourguignon-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/9a1eb2350f9da9e8/751x532cq70/mushroom-bourguignon-recipe-main-photo.jpg author: Billy Conner ratingvalue: 4.5 reviewcount: 2634 recipeingredient: - "400 mls vegetable stock" - "2 sprigs fresh rosemary" - "1 tsp dried tarragon leaves" - "1 leek washed and sliced" - "2 carrots sliced" - "2 celery stalks sliced" - "5 shallots peeled and halved" - "200 mls red wine" - "250 g portobello mushrooms thickly sliced" - "250 g large chestnut mushrooms halved" - " Olive oil" - " Salt and pepper" - "1 1/2 tbsp tomato puree" - "1 tbsp cornflour" recipeinstructions: - "Make up the veg stock and add the rosemary and tarragon. Allow it to steep while you prepare the rest of the veg." - "In a flame proof casserole dish, gently sweat the leeks, onions, garlic and shallots in a few table spoons of oil." - "After about ten minutes, add the tomato purée, carrots and cornflour and give it all a good stir." - "Pour your wine into your steeped stock, then slowly pour all of the liquid into the casserole dish, stirring as you go." - "Add the mushrooms on top of the veg, don’t worry if they aren’t submerged under the stock with the other veg." - "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." categories: - Recipe tags: - mushroom - bourguignon katakunci: mushroom bourguignon nutrition: 103 calories recipecuisine: American preptime: "PT28M" cooktime: "PT57M" recipeyield: "1" recipecategory: Dessert ---  Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, mushroom bourguignon. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious. Mushroom Bourguignon is one of the most favored of recent trending meals on earth. It's easy, it is fast, it tastes yummy. It's enjoyed by millions daily. They're nice and they look wonderful. Mushroom Bourguignon is something that I have loved my whole life. When it is as cruelly cold out as it has been this week, beef bourguignon is one of my favorite things. Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference. This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it's also surprisingly low calorie!). To get started with this particular recipe, we must first prepare a few ingredients. You can have mushroom bourguignon using 14 ingredients and 6 steps. Here is how you can achieve it. ##### The ingredients needed to make Mushroom Bourguignon: 1. Prepare 400 mls vegetable stock 1. Prepare 2 sprigs fresh rosemary 1. Get 1 tsp dried tarragon leaves 1. Get 1 leek, washed and sliced 1. Prepare 2 carrots, sliced 1. Prepare 2 celery stalks, sliced 1. Get 5 shallots, peeled and halved 1. Get 200 mls red wine 1. Get 250 g portobello mushrooms, thickly sliced 1. Take 250 g large chestnut mushrooms, halved 1. Take Olive oil 1. Get Salt and pepper 1. Prepare 1 1/2 tbsp tomato puree 1. Take 1 tbsp cornflour This Vegan Mushroom Bourguignon is a healthy and comforting meal that's perfect for a romantic night in. We're making an easy vegan mushroom bourguignon using the T-fal Clipso Pressure Cooker. This is the first episode of the T-fal Test Kitchen series! Her Mushroom Bourguignon is a perfect example. ##### Instructions to make Mushroom Bourguignon: 1. Make up the veg stock and add the rosemary and tarragon. Allow it to steep while you prepare the rest of the veg. 1. In a flame proof casserole dish, gently sweat the leeks, onions, garlic and shallots in a few table spoons of oil. 1. After about ten minutes, add the tomato purée, carrots and cornflour and give it all a good stir. 1. Pour your wine into your steeped stock, then slowly pour all of the liquid into the casserole dish, stirring as you go. 1. Add the mushrooms on top of the veg, don’t worry if they aren’t submerged under the stock with the other veg. 1. 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. This is the first episode of the T-fal Test Kitchen series! Her Mushroom Bourguignon is a perfect example. Meaty portobellos (or creminis) and pearl Perelman's Mushroom Bourguignon in The Smitten Kitchen Cookbook is a perfect example of her. This Mushroom Bourguignon is so rich in flavor. It's a vegan spin on a traditional French recipe, and you won't believe how delicious it is! mushroom bourguignon. So that's going to wrap this up with this special food mushroom bourguignon recipe. Thank you very much for your time. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!