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Before you jump to Chestnut mushroom bourguignon recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
A lot of us have been trained to think that comfort foods are bad and to be avoided. If your comfort food is candy or junk food this holds true. Other times, though, comfort foods can be totally healthy and it’s good for you to eat them. There are some foods that, when you consume them, can improve your mood. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try some of these.
It’s not difficult to fight your bad mood when you eat grains. Quinoa, millet, teff and barley are all really excellent for helping increase your happiness levels. These grains can help you feel full for longer too, helping you feel better. It’s not hard to feel a little bit off when you feel hungry! These grains can improve your mood because it’s not at all difficult for your body to digest them. You digest these foods more quickly than other things which can help boost your blood sugar levels, which, in turn, helps make you feel better, mood wise.
Now you know that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try a couple of of these tips instead.
We hope you got benefit from reading it, now let’s go back to chestnut mushroom bourguignon recipe. To cook chestnut mushroom bourguignon you only need 12 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Chestnut mushroom bourguignon:
- Use 2 tbsp of olive oil.
- Take 1 of small onion.
- You need 5 of carrots.
- You need 1 tsp of garlic puree.
- Prepare 250 g of chestnut mushrooms.
- Prepare 100 g of button mushrooms.
- Get 1 of and 1/2 tbsp of plain flour (I use gluten free).
- Provide 200 ml of red wine.
- Provide 150 ml of boiling water.
- You need 1 tsp of vegetable stock powder.
- Provide 1 tbsp of tomato puree.
- Take of Fresh parsley.
Instructions to make Chestnut mushroom bourguignon:
- Heat the oil in a casserole pot over a high heat and add the chopped onion and garlic. Trim and cut the carrots and add to the pot..
- Clean, then cut the chestnut mushrooms into quarters, clean the button mushrooms and add all to the pot and cook for 2 minutes..
- Stir the flour through, then add the red wine. Bring to the boil for a minute, then add the water, stock powder and tomato puree. Cook over a medium heat until you've got a thick glossy sauce and the mushrooms are just cooked..
- Roughly chop the parsley and stir two thirds through, plate up and then sprinkle the rest of the parsley on top..
If you can speak even a little French, then you will understand that boeuf means steak, so clearly the first recipe is not vegetarian. Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade,. Heat the oil in a large frying pan or casserole dish. Peel and chop the onions and add to the pan with the garlic and carrots (rounds).
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