Ingredients

For the mushroom bourguignon

  • 10g dried mushrooms
  • 175ml vegetable stock, made with ½ stock cube
  • 2 tbsp rapeseed oil
  • 650g chestnut mushrooms, larger mushrooms halved
  • 10 small shallots, peeled but kept whole
  • 250g Chantenay carrots, larger carrots cut in half horizontally
  • 2 garlic cloves, finely sliced
  • 1 tbsp fresh thyme leaves
  • 1 tbsp tomato purée
  • 2 tbsp plain flour
  • 200ml burgundy
  • 1 tbsp butter, softened

For the celeriac mash

  • 2 celeriac, peeled and roughly chopped
  • 3 garlic cloves
  • 700ml milk
  • 1 tbsp wholegrain mustard

Method

  1. 1

    Add the dried mushrooms to the hot stock and leave to infuse. Heat 1 tbsp oil in a large casserole dish. Add the chestnut mushrooms and fry for 4-5 minutes until golden. Remove from the pan. 

  2. 2

    Add the remaining oil and fry the shallots and carrots for 8-10 minutes until starting to soften. Add the garlic, thyme and tomato purée and cook for a further 1 minute. Return the chestnut mushrooms to the pan with 1 tbsp flour and cook for 1 minute. Add the burgundy, vegetable stock and dried mushrooms. Bring to the boil, then simmer for 20 minutes.

  3. 3

    Mix the remaining flour with the butter and add to the sauce. Continue to simmer for 10 minutes until the sauce is thick and glossy. Season well.

  4. 4

    Meanwhile, put the celeriac and garlic in a large saucepan and cover with the milk. Bring to the boil and simmer for 15 minutes until the celeriac is soft. Drain, reserving the milk. Return the celeriac to the pan and add 100ml of the reserved milk and the mustard. Mash. Serve the mash with the bourguignon on top. 

Nutritional Details

Each serving provides
  • Energy 1428kj 341kcal 17%
  • Fat 13.2g 19%
  • Saturates 4.3g 22%
  • Sugars 19.4g 22%
  • Salt 1.39g 23%

% of the Reference Intakes

Typical values per 100g: Energy 226kj/54kcal

Each serving provides

25.8g carbohydrate 10.3g fibre 15.4g protein Four of your 5 a day

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