This delicious Mushroom Bourguignon is the perfect warming comfort food for chilly winter nights! A medley of mushrooms and vegetables cooked in a deliciously rich red wine gravy, this hearty vegan stew is easy to prepare.
240ml(1 cup) red wineI used Artesano de Argento Malbec Cabernet Franc
480ml(2 cups) vegetable stock
½tspXanthan Gum or 1 tsp cornflour see notes
3tbspflat leaf parsley, chopped
salt and pepper to season, to taste
Heat the oil in a deep pot (Dutch Oven), add the onions, salt and pepper. Pan fry the onions over low heat, stirring, until softened, about 5-7 minutes.
Add garlic and mushrooms – it will look like A LOT of mushrooms but they will quickly cook down. Sauté for a couple of minutes, stirring.
Add the carrots, chestnuts, tomato paste, Henderson’s Relish, wine and stock. Bring to a boil and add the bay leaf and thyme.
Partially cover the pot, lower the heat and simmer gently, stirring occasionally, until the sauce has reduced and the carrots are fork tender. Stir in a little hot water if the pot looks like it is getting too dry.
If you feel the sauce needs to be thickened, stir in the Xanthan Gum (or see notes) and simmer until the gravy thickens slightly.
Discard the bay leaf and thyme sprig. Check the seasoning, adding salt and pepper to your taste. Stir in half the parsley, reserving some to serve with the dish.
Serve over mashed potatoes with some steamed green vegetables if you like.
This stew will happily keep for a couple of days in the fridge. Make sure you reheat any leftovers until piping hot before serving.
Add 4 tbsp dried porcini mushrooms for an even richer flavour. Cover the dried mushrooms with boiling water, leave to stand for 10 minutes. Chop the mushrooms and use the steeping water in the stew, subtracting the amount from the vegetable stock.
Replace the Xanthan Gum with a little flour or a teaspoon of cornflour diluted in a tablespoon of cold water if the sauce needs to thicken.