Mushroom Bourgignon

A super yummy French-inspired stew perfect for a freezing winter night like the one we’re having right now! Load it up with some creamy mashed potato and fresh hot bread for an epic meal šŸ˜šŸ˜ in true winter fashion I’ve used some clippings from our currently-bare-but-soon-to-be-blossoming apricot tree as props too.



Approximate cost to buy everything: $25

Will serve: 4 people

Time taken: 40 minutes from setup to table

The protein, iron and calcium I’m not getting from meat? A little of each – serve with plenty of leafy greens (:



3 cloves garlic, diced finely
1 onion, sliced
2 carrots, diced
1 stick celery, diced
300g cup mushrooms, halved
3 sprigs fresh rosemary
2 tsp dried thyme
1/2 cup red wine -check animal products weren’t used in production
500ml vegetable stock
1 tbsp tomato paste
1 heaped tbsp flour (cornflour is fine too)
Creamy mashed potato, to serve



In a large saucepan, drizzle some olive oil and heat to medium-high. Add onion and fry until softened, then add carrot, celery, garlic and mushrooms and continue to fry for 5 minutes or until softened and aromatic.
Pour in wine and stock and stir through tomato paste. Squeeze and twist rosemary to bruise the leaves and then add to the pot. Add thyme. Bring to the boil then reduce heat to medium and simmer without lid for 25 minutes or until vegetables are cooked and stew has reduced slightly.

Take a ladleful of liquid and combine it with flour, stirring well to form a smooth paste. Add this to the stew and stir, cooking, until the flour thickens the stew.

Serve with mashed potato, crusty bread or rice.

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