Shallot, Mushroom and Tarragon Bourguignon

    10m prep time
    45m total time
    Easy level
    15 ingredients

A veggie take on a meaty French classic. Sweet shallots, meaty mushrooms and fragrant tarragon simmered in fruity red wine. The beauty of this dish is unlike its beefy, low and slow sibling, it takes a mere 20 minutes of simmering, plus the preparation time.

Method

Based on 4 servings, adjust as needed.

Step 1

Place a large, solid based pan or casserole dish onto a high heat and add about a third of the olive oil. Add in mushrooms and fry for 5 minutes until browned. You may want to do this in two batches so the mushrooms aren't over crowded in the pan. Remove from the pan and set to one side.

Step 2

Add a further splash of olive oil to the same pan and add the sliced shallots. Fry these for 5 minutes until they are well browned and caramelised all over. Add the chopped garlic, thyme leaves, quartered Chantenay carrots. Season with salt and pepper and cook for a further minute or so.

Step 3

Add the *flour* and tomato puree. Stir well and cook for 2-3 minutes to create a paste. Deglaze the pan with red wine and vegetable stock. Add the mushrooms back into the pan, bring to a simmer and allow to slowly cook, partially covered for 20 minutes until the sauce is rich, glossy and reduced by half. Check for seasoning and add the chopped tarragon.

Step 4

If serving with kale, heat a large frying pan and add 1 tbsp olive oil. Add the sliced kale along with a splash of water to create some steam, salt and pepper. Lower the heat and cook for 2-3 minutes until the greens have wilted.

Step 5

Heat the readymade mash according to the packet instructions and divide it between 4 bowls. Ladle over the rich mushroom Bourguignon. Serve with a spoonful of Dijon mustard (if using).
  • Ingredients
  • Based on 4 servings
  • 800g Mash Potato 1 x Sainsbury's Mashed Potato 800g
  • 2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 400 ml Vegetable Stock 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g
  • 1 tbsp Thyme, leaves stripped from stalk 1 x Sainsbury's Bunched Thyme 20g
  • 4 Garlic Cloves 1 x Sainsbury's Garlic
  • 190 ml Red Wine, approx 1 x Sainsbury's House Merlot Red Wine (Small bottle) 18.7cl
  • 600g Chestnuts Mushrooms, washed, large ones cut in half 2 x Sainsbury's 300g Closed Cup Chestnut Mushrooms
  • 400g Shallots, peeled, top and tailed and cut into 1cm rounds 1 x Sainsbury's Echalion Shallots 400g
  • 2 tbsp Tomato Puree 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 1 tbsp Plain Flour 1 x Sainsbury's Plain Flour 500g
  • 200g Kale, Leaves stripped from stalks and roughly shredded 1 x Sainsbury's Kale 200g
  • 400g Chantenay Carrots, washed, tops trimmed and cut into 1/4 length ways 1 x Sainsbury's Chantenay Carrots 400g
  • 1 tbsp Dijon Mustard 1 x Sainsbury's Dijon Mustard 185g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 10g Tarragon, leaves stripped from stalks and chopped or a pinch of dried 1 x Sainsbury's Fresh Packed Tarragon 20g
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