Mushroom and Chestnut Bourguignon



This is a good one for chilly autumn nights and it seems that we are nearly there already, even though we aren’t even half way though bloody August yet. Hey ho, at least Halloween is coming.

Serves six

  • 700g shallots, peeled
  • 70ml balsamic vinigar
  • 2 large tbsp muscovado sugar
  • 3 sticks of celery, sliced
  • 6 cloves of garlic, peeled and chopped
  • Large sprig of fresh thyme
  • Large sprig of fresh rosemary
  • 150g oyster mushrooms
  • 150g chestnut mushrooms
  • 500g whole cooked chestnuts (I like Merchant Gourmet ones)
  • 1/4 bottle of red wine
  • 1 tbsp tomato purée
  • 400ml stock
  1. Mix the balasamic vinigar with the sugar and shallots and roast at 190°C for 45 mins.
  2. Sweat the celery and garlic with herbs in a pan until soft and just starting to colour.
  3. Sauté the mushrooms in a large frying pan until slightly browned.
  4. Combine the onions, celery, garlic, herbs and mushrooms in a large, heavy casserole dish with the wine, tomato purée and stock, stir and simmer for 30 mins.
  5. Serve piping hot with roast or mashed potatoes and green vegetables.
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