Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mushroom bourguignon. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Mushroom Bourguignon is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Mushroom Bourguignon is something that I’ve loved my whole life.

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, so if you're not using homemade, buy a good brand If you're a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out. The best part about this — well, besides all of it, if I can so humbly say — is that it's a bourguignon without the heft of beef, but all of the indulgence. Plus, since you don't need to braise it in the oven for three hours, it can be a weekday night dinner.

To get started with this particular recipe, we must prepare a few components. You can cook mushroom bourguignon using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mushroom Bourguignon:

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

This mushroom bourguignon based on a French-dish known as boeuf bourguignon. If you can speak even a little French, then you will understand that boeuf means steak, so clearly the first recipe is not vegetarian. It is a rich beef stew made with red wine. Mushroom bourguignon is a vegan casserole that's full of rich flavour and much quicker to make than the traditional beef version.

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.
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.

This vegan mushroom bourguignon is the perfect veggie alternative to the traditional French stew that is made with beef. For an extra boost of flavor, this mushroom bourguignon is cooked in the slow cooker, which makes the recipe incredibly easy! The classic beef bourguignon gets a vegetarian makeover with this delicious mushroom bourguignon recipe! A delicious and hearty winter vegan dish. A delicious and hearty winter vegan dish.

So that’s going to wrap it up with this exceptional food mushroom bourguignon recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!