Mushroom bourguignon
Nothing says autumn like a warming one pot dish and this is a great one to make while mushrooms are in season at this time of year. In normal non-Covid times (remember those?) I host regular vegetarian and vegan supper clubs in Leeds, but as I’ve had to press pause on those, I thought it would be nice to share a few of the recipes from the nights, so you can make them at home while we’re all locked down. If you fancy checking out some of the other menus and photos they’re all in the ‘Events’ section.
This was my main course at last October’s pop up and I served it with served with pomme purée and roasted squash. It would also be lovely with roasted or mashed sweet potato and any green veggie you can think of - we had roasted broccoli with ours last night, but steamed green beans would work well too.
Ingredients
Serves 4-6
1 red onion, chopped finely
1 stick celery, chopped finely
2 carrots, chopped
1/2 leek, chopped finely
750g chestnut mushrooms, sliced
1 large garlic clove, grated
2 tbsp tomato puree
150ml red wine
1 vegetable stock cube (Kallo low salt)
150g dried puy or green lentils
1 bay leaf
1 tsp fresh thyme leaves, chopped
2 tsp nutritional yeast
400ml water
1 1/4 tsp sea salt
Method
Preheat 1 tbsp rapeseed oil in a large pan. Cook the onions, celery and carrots for 20 minutes on low, stirring regularly, before adding the mushrooms. Turn the heat up a little and cook for a further 10 minutes.
Stir in the garlic and warm through for a minute or so before adding the red wine, simmer for 5 minutes to cook off the alcohol.
Then add the tomato puree, stock cube, lentils, bay leaf, thyme and water.
Cook with lid on for 30 minutes then stir in the nutritional yeast and sea salt.
Serve with a good grind of black pepper.
Tip
If you’re using green lentils rather then Puy, make sure that they are small ones that stay relatively firm as the larger tend to break up and are better for dal.
If you don’t have nutritional yeast, it’s not the end of the world, I think it adds a nice subtle savoury note, but you could substitute with a little marmite instead. Go easy though as it has a stronger flavour.