Chestnut and Mushroom Bourguignon

5 from 2 votes

Chestnut and Mushroom Bourguignon

A rich vegan French inspired dish that's full of red wine and delicious warming flavours from the mushrooms and chestnuts Perfect for cozying up on dark winter nights.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Cuisine: French, Vegan

Diet: Vegan, Vegetarian

Servings:

Calories: 448kcal

Author: Louise-Claire Cayzer

Equipment

Ingredients

For the Bourguignon

3 tablespoon olive oil
800 g chestnut / button / wild mushrooms
400 g cooked chestnuts buy pre packed, or roast your own (nicer!)
150 g banana shallots or white onions
250 g carrots peeled and chopped (about 3)
6 garlic cloves crushed or minced finely
2 tablespoon thyme dried or fresh
3 bay leaves
2 cloves the spice, not garlic
2 teaspoon smoked paprika
1 teaspoon liquid smoke
80 g dried mixed mushrooms such as porcini or other wild mushrooms
150 ml water
60 ml tamari soy sauce is also fine, but note it contains gluten
120 ml tomato paste
700 ml Red wine Choose a good quality smooth red.
Salt and pepper
Bunch of fresh parsley to garnish, optional

Metric - American

Instructions

In a little bowl, add the dried mushrooms to 150ml boiling water. Let steep.
Peel the carrots and chop into chunks. Peel then dice the onions/shallots.
With a clean tea towel, brush off the mushrooms, then chop into halves or quarters.
In a flame-proof casserole dish, heat up the olive oil.
3 tablespoon olive oil
Add the onions and carrots, and cook until they are softened. Add the tomato paste and garlic and cook it off for a minute in the oil until it sizzles.
150 g banana shallots, 250 g carrots, 6 garlic cloves, 120 ml tomato paste
Add the fresh mushrooms and sautee for a few minutes. Don't panic if they fill the dish, they will cook down quite quickly.
800 g chestnut / button / wild mushrooms
Add the cloves (the spice), pepper, bay leaves, smoked paprika and thyme. . Cook for a few minutes.
2 tablespoon thyme, 3 bay leaves, 2 cloves, 2 teaspoon smoked paprika
After about 5 minutes, once the mushrooms have cooked down a bit, add the red wine. Cook for 10 minutes, allowing it to reduce.
700 ml Red wine
Add the dried mushrooms along with their soaking liquid .
80 g dried mixed mushrooms, 150 ml water
Add the tamari/soy sauce and liquid smoke.
1 teaspoon liquid smoke, 60 ml tamari
Simmer over a low heat with the lid on for around 45 minutes. By now the liquid should be reduced and it should smell amazing. Season with salt and pepper.
Add in the peeled, cooked chestnuts and simmer for a further 10 minutes. These will help thicken the sauce as they are quite starchy.
400 g cooked chestnuts
*If needed, keep simmering on a low heat to reduce the liquid. OR to thicken it up faster, add a little cornstarch to a spoonful of the liquid and mix it up, then add it back into the stew (see notes)
Salt and pepper
Serve hot with mashed potatoes or crusty bread. Top with fresh parsley.
Bunch of fresh parsley

Notes

NOTES:

Red Wine- A really good smooth red wine is essential to the overall flavour of this dish. Be sure to choose one that is rich and fruity but mellow, think Merlot or Pinot Noir. Choose a wine that is not only vegan, but is one you would be happy to drink. A sour or overpoweringly tannic wine will make the bourguignon taste sour and unpleasant.
Cooked Chestnuts:- choose to roast your own for the best flavour! (I have a comprehensive guide to Roasting Chestnuts in the Airfryer ) or use pre-packed chestnuts which are also delicious.
Boost the protein in this dish by adding cubes of smoked tofu in to simmer and/or serving with some butterbean mash.

This dish is even better cooked low and slow, or cooked to reheat and eat the next day.

Nutrition