Shallot, Mushroom and Tarragon Bourguignon

Name: Shallot, Mushroom and Tarragon Bourguignon
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 190 ml Red Wine, approx; 600g Chestnuts Mushrooms, washed, large ones cut in half; 400g Shallots, peeled, top and tailed and cut into 1cm rounds; 2 tbsp Tomato Puree; 1 tbsp Plain Flour; 400 ml Vegetable Stock; 1 tbsp Thyme, leaves stripped from stalk; 4 Garlic Cloves; 200g Kale, Leaves stripped from stalks and roughly shredded; Maldon Salt, to taste; 400g Chantenay Carrots, washed, tops trimmed and cut into 1/4 length ways; 1 tbsp Dijon Mustard; 800g Mash Potato; 2 tbsp Olive Oil; 10g Tarragon, leaves stripped from stalks and chopped or a pinch of dried

Vegetarian

4.4

10m prep time

45m total time

Easy level

15 ingredients

Shallot, Mushroom and Tarragon Bourguignon recipe by Cherrypick

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

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
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
200g Kale, Leaves stripped from stalks and roughly shredded 1 x Sainsbury's Kale 200g
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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
800g Mash Potato 1 x Sainsbury's Mashed Potato 800g
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
10g Tarragon, leaves stripped from stalks and chopped or a pinch of dried 1 x Sainsbury's Fresh Packed Tarragon 20g