Chestnut Mushroom Bourguignon

There’s nothing better for you than eating seasonal organic vegetables that have been freshly harvested.

My friend Jess from Tower Green Hamlets gave me a bag of leftover chestnut mushrooms and I had some red wine in the kitchen that a friend had left, I don’t drink it so rather than waste, I decided to make a chestnut mushroom bourguignon and the recipe is too good not to share.

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Serves 2

Ingredients

1 onion, sliced

1 clove of garlic, chopped

1 medium sized carrot, peeled and sliced in to cm thick pieces

1 bag of chestnut mushrooms, sliced

1/2 tin of chopped tomatoes

1 cup of red wine

150 ml of vegetable stock

1 tbsp of olive oil

1 tbsp of vegan butter

2 tbsp’s of plain flour

1 tbsps of dried thyme

Salt

Pepper

Method

Heat the oil and butter in a large saucepan.

Add the onion and cook for around 5 minutes until the onion starts to become transparent.

Add the tomatoes and flour and stir.

Add the red wine and carrots and cook for around 5 minutes until the wine had reduced a little.

Add the stock, mushrooms and thyme and salt and pepper to taste, stir and then reduce heat and simmer with lid on for 20 minutes.

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Serve with mashed potato

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If you live in East London and would like more information about weekly seasonal veg box deliveries, go to www.towergreenhamlets.com – not only are you guaranteed quality fresh vegetables but they’re also a great way of discovering new ingredients and trying out things that you mightn’t otherwise.

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