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.


Serves 2


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




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.


Serve with mashed potato


If you live in East London and would like more information about weekly seasonal veg box deliveries, go to – 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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