Simple Way to Make Quick Mushroom Bourguignon

by Aferrera

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Before you jump to Mushroom Bourguignon recipe, you may want to read this short interesting healthy tips about The Food Items You Select To Eat Are Going To Effect Your Health.

Many individuals do not realize that the foods you select can either help you to be healthy or can negatively effect your health. Something that you should not eat no matter what is the different foods that you will acquire at all of those fast food places. The foods that you receive from these fast food places are foods that are very unhealthy, loaded with fat and generally have little to no nutrition. This is why we are going to be going over the healthy foods that you should be eating that will have a positive effect on your health.

Nuts as well as different seeds is a much better option when you are trying to find a quick snack to enjoy. You will come to realize that these snack items tend to be loaded with Omega-3 and Omega-6, although some nuts as well as seeds will have much more than others. Omega-3 as well as Omega-6 are classified as essential fatty acids and they’re essential because your body uses these fatty acids to keep your hormone levels where they should be. Some of these hormones that are needed are only able to be made by having these fatty acids within your diet.

Following a number of the suggestions above you will find that you will end up living a healthier life. The pre packaged highly processed foods that you can find in any store is in addition not good for you and as an alternative you should be cooking fresh nutritious foods.

We hope you got insight from reading it, now let’s go back to mushroom bourguignon recipe. To cook mushroom bourguignon you only need 14 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Mushroom Bourguignon:

  1. Take 400 mls of vegetable stock.
  2. You need 2 sprigs of fresh rosemary.
  3. You need 1 tsp of dried tarragon leaves.
  4. You need 1 of leek, washed and sliced.
  5. Provide 2 of carrots, sliced.
  6. Provide 2 of celery stalks, sliced.
  7. Use 5 of shallots, peeled and halved.
  8. Provide 200 mls of red wine.
  9. Take 250 g of portobello mushrooms, thickly sliced.
  10. Prepare 250 g of large chestnut mushrooms, halved.
  11. Get of Olive oil.
  12. Take of Salt and pepper.
  13. Use 1 1/2 tbsp of tomato puree.
  14. You need 1 tbsp of cornflour.

Steps 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..

Bourguignon refers to the use of wine from Burgundy in the stew, and it was made popular by Julia Child who describes the dish as "certainly one of the most delicious beef dishes concocted by man" First make the bourguignon. Heat the oil in a large flameproof casserole dish and add the onions or shallots and the carrots. Fry over a high heat, stirring regularly, until they are dappled with dark brown patches. Sprinkle over the sugar and continue to cook for another couple of minutes to help caramelise. Make this flavoursome and hearty vegetarian stew for an easy and delicious family meal.

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