When we were kids this was one of our Dad’s big dishes and the whole house would smell of wine which we thought was so strange and foreign! Originally a French beef stew braised in red wine garnished with shallots here we use a selection of mushrooms instead which really give a wonderful texture and depth of flavour.
Mushroom Bourguignon with Pumpkin
When we were kids this was one of our Dad's big dishes and the whole house would smell of wine which we thought was so strange and foreign! Originally a French beef stew braised in red wine garnished with shallots here we use a selection of mushrooms instead which really give a wonderful texture and depth of flavour.
Takes 45 minutes
Serves 4
Ingredients
- 4 shallots
- 3 cloves garlic
- 400 g mixed mushrooms (we used portobello, chestnuts and oyster mushrooms)
- 3 celery sticks
- 1 carrot
- 10 g fresh thyme
- 2 bay leaves
- 500 ml red wine
- 2 tomatoes
- 400 g chopped tomatoes
- 2 tbsp tamari
- 1 tsp smoked paprika
- 500 g pumpkin
- 2 tbsp maple syrup
- 30 ml water
- 750 g potatoes
- 50 ml oat milk
- 2 tbsp oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 200 degrees celsius.
- Rip up the oyster mushrooms and slice the portabello mushrooms and quarter the chestnut mushrooms, we want a variety of texture here. Add them to a bowl along with the tamari, smoked paprika, 1 tbsp of oil, pinch of salt and a pinch of black pepper and mix well. Add to a baking tray and bake for 15 mins. Remove and leave to cool.
- While the mushrooms are in the oven peel and finely dice the shallots and garlic. Dice the carrot and celery into 1 cm cubes. Dice the tomato into small pieces.
- Carefully cut the pumpkin leaving the skin on ensuring to remove the seeds and innards. Add to a baking tray along with a pinch of salt and drizzle of oil. Bake for 20 minutes, until soft.
- Fill and boil the kettle and cut the potatoes into small pieces. Add to a large saucepan along with a generous pinch of salt. Cover with just boiled water and bring to a boil and reduce to a simmer until the potatoes are soft and well cooked. Drain them and mash along with 1 tsp of salt, pinch of black pepper, 50ml oat milk and 2 tbsp of oil until lovely and smooth and creamy.
- Heat a large casserole dish or saucepan with a lid on high heat. Once hot add 1 tbsp of oil along with the shallots and fry for 3-4 mins, add the garlic, carrot and celery along with a pinch of salt and 2 sprigs of thyme and the bay leaves. Put the lid on a leave to cook for 3-4 mins.
- Remove the lid and add in the red wine and deglaze the pan incorporating and the stuck bits to the sauce, stirring well.
- Add in the chopped tomatoes, mushrooms, baked pumpkin, maple syrup, 30ml of water. Bring to a boil and reduce to a simmer.
- Taste and adjust the seasoning to your liking. Serve with a big dollop of mash and some bourguignon on top.
