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Sheila Merill

Mushroom Bourguignon

Pinch of Nom – Quick and Easy
A veggie twist on the classic French stew – comforting and warming 
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Servings: 2 servings
Course: Main Course
Calories: 195
Ingredients Method Notes

Ingredients
  

  • Low Calorie cooking spray
  • 250 g Chestnut mushrooms roughly chopped
  • 1 Onion peeled and chopped
  • 1 Carrot, large peeled and diced
  • 1 clove Garlic peeled and crushed
  • Sea salt and freshly ground black pepper
  • 2 tbsp Tomato purée
  • 1 tbsp Red wine vinegar
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Worcester sauce
  • 1 Vegetable stock cube dissolved in 500ml boiling water
  • 1 tsp Dried parsley
  • 2 tsp Dried thyme
  • 1 Pinch Fresh thyme leaves to serve

Method
 

  1. Spray a large frying pan with low calorie cooking oil and place on a medium heat. Fry the mushrooms for 5 minutes until coloured but still firm then put on to one side.
  2. In the same pan add a little more cooking oil and fry the onions and carrot for 8 minutes until they start to brown.
  3. Add the garlic and cook for a further 2 minutes, season with salt and pepper.
  4. Add the tomato purée, red wine and balsamic vinegar, Worcester sauce and the stock and cook for 20 minutes until vegetables are soft and the liquid has reduced slightly.
  5. Add the mushroom back to the pan with the herbs and cook for a further 10 minutes.
  6. Serve with vegetables of your choice.

Notes

I actually cooked this in my slow cooker on low for 6 hours it worked very well. Make sure you cut the carrots small they take the longest to soften. I had a portion left so the following night I stirred butter beans into it to add protein.