Impress your love with this romantic recipe for juicy mushroom bourguignon. Rich red wine gravy and tender mushrooms create a decadent experience, perfect for a cozy Valentine’s dinner. Serve with creamy mashed potatoes and crisp green beans for a memorable and flavorful meal.
WHY YOU WILL LOVE THIS RECIPE!
Celebrate your love with a romantic, quick, and delicious meal for two – this decadent chestnut mushroom bourguignon. Imagine tender, juicy mushrooms swimming in a rich, glossy red wine gravy, all prepared in just 20 minutes! And the best part? You’ll have two-thirds of a bottle of red wine left uncorked for a cozy, wine-filled Valentine’s evening.
This dish is elegant enough for a fancy dinner party, yet effortless for a cozy weeknight. Impress your special someone with the restaurant-quality flavors, while enjoying the ease of preparation.
Ditch the crowded restaurants and create an intimate ambiance at home with this special valentine’s recipe. Serve it with creamy mashed potatoes spiked with wholegrain mustard for a touch of heat, or opt for protein-rich butterbean mash for a complete meal.
Feeling adventurous? Take your bourguignon to the next level! Transform it into a showstopping Sunday lunch by covering it with flaky puff pastry and creating a rich red wine pie. Or, for a hearty and comforting twist, top it with mashed potatoes and create a posh, boozy Shepherd’s Pie.
More than just a meal, this recipe is an experience. It’s about shared moments, good conversation, and delicious food. Create a magical Valentine’s Day with this easy, yet impressive chestnut mushroom bourguignon. So, light some candles, pour the wine, and get ready for a truly romantic evening!
WHAT YOU NEED!
Mushrooms (obviously!). I’ve specified both chestnut mushrooms, because they really keep their texture when cooked, and don’t tend to shrink to nothing like other mushrooms, and also button mushrooms as it it lovely to bite into a whole baby mushroom here and there.
Shallots I use the small, round shallots, which I leave in halves or quarters, so they add texture as well as flavour to the dish. If you can only get hold of the bigger ‘banana’ shallots then use 2 rather than the 4-5 specified, and slice them into thick rounds instead. And if you’re using an onion, just one small one will do and slice thickly.
Baby carrots The little chantenay carrots are perfect here – they look so pretty sliced lengthways in half or quarters, and retain their bite due to the relatively short cooking time, which is just what you need alongside the soft mushrooms.
Red wine Never cook with a wine you wouldn’t drink! A medium-bodied red will go well with these flavours – not too heavy but reasonably acidic. something like a Cabernet Sauvignon would be excellent.
HOW TO MAKE YOUR CHESTNUT MUSHROOM BOURGUIGNON!
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Trim and halve or quarter the shallots and baby carrots.
Fry them gently with garlic. Clean and prepare the chestnut and button mushrooms.
Add the mushrooms to the pan and cook for 3-4 minutes, then add the flour. Pour in the red wine and simmer for a minute or two, then add the water and stock powder and tomato purée. Cook until the sauce is thick and glossy and the mushrooms and carrots are just cooked through.
PREP TIME5minutes
INGREDIENTS
- 2 tablespoon olive oil
- 4-5 small shallots or 1 small onion
- 10 baby carrots such as chantenay
- 1 teaspoon ready-chopped garlic / garlic purée or 1 clove garlic
- 250 g chestnut mushrooms
- 100 g button mushrooms
- 1½ tablespoon plain flour
- 200 ml red wine check it is vegan
- 150 ml boiling water
- 1 teaspoon vegetable stock powder
- 1 tablespoon tomato purée
- handful fresh parsley
INSTRUCTIONS
- Heat the oil in a large frying pan or casserole over a high heat. Peel the shallots and cut into halves or quarters, then add to the pan with the garlic.
- Trim and halve the carrots lengthways, (or quarter them if they are large) and add to the pan.
- Clean and cut the chestnut mushrooms into quarters, and clean the button mushrooms. Add to the pan and cook for 2 minutes.
- Stir the flour through the mushrooms, then add the red wine. Bring to a vigorous boil for a minute, then add the water, stock powder and tomato purée.
- Cook over a medium to high heat until a thick, glossy sauce has formed and the mushrooms are just cooked through but not too soft. Taste and add salt and black pepper as necessary.
- Roughly chop the parsley and stir two thirds through the bourguignon, then plate up and sprinkle over the remaining parsley.
NOTES
Don’t be tempted to chop the mushrooms too small You want big ‘meaty’ chunks to give a delicious texture to this dish.
Adjust the consistency of the sauce before serving If it is too runny, keep it bubbling over a high heat for a few more minutes until it is thick and glossy. If it is too thick, add a splash of water and stir through.
Taste the carrots before serving They should be ‘al dente’ – just tender but keeping their ‘bite’.