Shallot, Mushroom and Tarragon Bourguignon

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
  • 1 tbsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g
  • 800g Mash Potato 1x Sainsbury's Mashed Potato 800g
  • 400g Chantenay Carrots, washed, tops trimmed and cut into 1/4 length ways 1x Sainsbury's Chantenay Carrots 400g
  • 190 ml Red Wine, approx 1x Sainsbury's House Merlot (Small bottle) 18.7cl
  • 200g Kale, Leaves stripped from stalks and roughly shredded 1x Sainsbury's Kale 200g
  • 600g Chestnuts Mushrooms, washed, large ones cut in half 2x Sainsbury's Chestnut Closed Cup Vitamin D Mushrooms 300g
  • 400g Shallots, peeled, top and tailed and cut into 1cm rounds 1x Sainsbury's Echalion Shallots 400g
  • 2 tbsp Tomato Puree 1x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 1 tbsp Plain Flour 1x Sainsbury's Plain Flour 500g
  • 2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 400 ml Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g
  • 1 tbsp Thyme, leaves stripped from stalk 1x Sainsbury's Bunched Thyme 20g
  • 4 Garlic Cloves 1x Sainsbury's Garlic
  • 10g Tarragon, leaves stripped from stalks and chopped or a pinch of dried 1x Sainsbury's Fresh Packed Tarragon 20g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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