Mushroom Bourguignon
If you like mushrooms then you will really enjoy this dish. It’s a tasty vegan stew loaded with a variety of mushrooms, onions and carrots – with a tin of mixed beans to increase the level of protein. Served here with some mashed sweet potato and steamed broccoli.
Servings Prep Time
4people 10mins
Cook Time
30mins
Servings Prep Time
4people 10mins
Cook Time
30mins
Instructions
  1. Heat the 1 tablespoon of oil in a large saucepan and cook onions for 5 minutes. then add the carrot and cook for a further 5 minutes.
  2. Stir in the garlic, and tomato paste – cook for a further minute. Add 2 tablespoons of water to the corn flour and add to the pan and stir.
  3. Pour over the wine and stir well. Leave to simmer for a couple of minutes until the wine has reduced by half. Then add the stock and thyme and cook for a further 10 minutes.
  4. Meanwhile heat 1 tablespoon of oil in a frying pan and add the mushrooms and cook for 5 minutes stirring regularly. Season.
  5. Add to the pan, together with the juices and simmer for a further 5 minutes. serve.