Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mushroom bourguignon. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Mushroom Bourguignon is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Mushroom Bourguignon is something which I’ve loved my entire life.

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

The ingredients needed to make Mushroom Bourguignon:

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

Mushroom bourguignon is a vegan casserole that's full of rich flavour and much quicker to make than the traditional beef version. Deb Perelman's Mushroom Bourguignon. by: Genius Recipes. 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!

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.

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