date: 2020-12-31T09:18:01.959Z 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: Cora Norton ratingvalue: 4.3 reviewcount: 39376 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: 163 calories recipecuisine: American preptime: "PT13M" cooktime: "PT33M" recipeyield: "3" recipecategory: Dinner ---  Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, mushroom bourguignon. It is 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 popular of recent trending foods on earth. It's appreciated by millions daily. It's easy, it's quick, it tastes yummy. Mushroom Bourguignon is something which I have loved my entire life. They are nice and they look wonderful. 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 begin with this recipe, we have to prepare a few ingredients. You can cook mushroom bourguignon using 14 ingredients and 6 steps. Here is how you can achieve that. ##### The ingredients needed to make Mushroom Bourguignon: 1. Take 400 mls vegetable stock 1. Get 2 sprigs fresh rosemary 1. Prepare 1 tsp dried tarragon leaves 1. Take 1 leek, washed and sliced 1. Make ready 2 carrots, sliced 1. Make ready 2 celery stalks, sliced 1. Make ready 5 shallots, peeled and halved 1. Make ready 200 mls red wine 1. Prepare 250 g portobello mushrooms, thickly sliced 1. Take 250 g large chestnut mushrooms, halved 1. Prepare Olive oil 1. Make ready Salt and pepper 1. Prepare 1 1/2 tbsp tomato puree 1. Prepare 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 reading. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!