Mushroom bourguignon (Vegetarian Recipe)
Ingredients
400-500g mixed mushrooms
Some olive oil & butter for frying
2 large carrots
2 cloves of garlic
6 sprigs of fresh thyme
2 bay leaves
8-10 small onions
500 ml red wine
2T tomato purée
Method
Heat the butter with 2T oil in a casserole pan over a medium heat.
Cut your mushrooms in half and fry in butter until colored but still firm. Tip the mushrooms into a bowl and set aside.
Cut onions once in half.
Chop carrots and fry with the onions & garlic in same saucepan used for the mushrooms. Add the thyme, bay leaves, tomato paste and wine. Season to taste.
Stir the cooked mushrooms into the sauce, heating through for a couple of minutes.
Remove bay leaves and thyme stalks before serving with mash potato.
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and do not copy and paste our recipes; feel free to follow our blog for more free recipes at https://lynnemccarthykitchen.blogspot.com/
Some olive oil & butter for frying
2 large carrots
2 cloves of garlic
6 sprigs of fresh thyme
2 bay leaves
8-10 small onions
500 ml red wine
2T tomato purée
Method
Heat the butter with 2T oil in a casserole pan over a medium heat.
Cut your mushrooms in half and fry in butter until colored but still firm. Tip the mushrooms into a bowl and set aside.
Cut onions once in half.
Chop carrots and fry with the onions & garlic in same saucepan used for the mushrooms. Add the thyme, bay leaves, tomato paste and wine. Season to taste.
Stir the cooked mushrooms into the sauce, heating through for a couple of minutes.
Remove bay leaves and thyme stalks before serving with mash potato.
Please like & share our page Lynne's Contrived Kitchen
and do not copy and paste our recipes; feel free to follow our blog for more free recipes at https://lynnemccarthykitchen.blogspot.com/
