Mushroom & Chestnut Bourguignon
- 2 tbsp oil
- 1 large onion sliced
- 4 cloves garlic minced
- 500 g chestnut mushrooms diced (keep them fairly chunky)
- 1 tsp smoked paprika
- 1/2 ½ tsp dried thyme
- 1 good tsp Dijon mustard
- 2 tbsp 2tbsp plain flour
- 300 ml 300ml miso stock or yeast extract with an added drop of tamari
- 1 Vacuum packed packet of cooked chestnuts or 100g fresh ones boiled halved
- 3 tbsp Parsley for garnish (optional, but I love the freshness it adds to the rich stew)
- Heat the oil in a large pan and cook the onion and garlic over a medium heat for 5 minutes until fairly soft. Add the mushrooms, and continue to cook for a further 5-10 minutes until all the vegetables are well cooked.
- Turn the heat down fairly low, and add the paprika, thyme and flour. Cook, stirring constantly, for one more minute and then add the stock. Scrape any residue off the bottom of the pan, and turn the heat up a little to bring the mixture to a simmer. Simmer for a few minutes, and then add the stock, mustard and chestnuts. Simmer for at least 15 more minutes to intensify the flavours.