I haven’t written a recipe post for ages so I thought it was about time I got back to my regular foodie posts. This chestnut mushroom and butter bean Bourguignon is my new favourite dish; warming and nourishing but also healthy too.
A vegan twist on the classic beef dish, it feels rich and stodgy but it’s actually filled with super-healthy mushrooms and protein/fibre/iron-packed beans.
I was inspired by a few recipes while making this dish but as always have made a few twists and turns of my own while experimenting in the kitchen. Thanks to The Veg Space; Jamie Oliver; and Sainsbury’s.
The butter beans are completely my addition. You wouldn’t find them in a classic Bourguignon… but I always try to add beans and pulses to dishes where I can for their nutritional properties.
To make the dish vegan don’t forget to check the wine and the stock.
You can use gluten-free plain flour but be careful with speciality flours… I had a disaster on one occasion while experimenting with this dish when I made this with rice flour because it didn’t absorb into the liquid in the same way and ended up a gloopy mess.
Here’s how to make it.
Ingredients (serves 4; takes around 45 minutes to make)
4 tbsp olive oil
600g chestnut mushrooms, sliced
250g button mushrooms
1 large onion, chopped
5 shallots, peeled but kept whole if small enough or halved if slightly bigger
250g Chantenay carrots, washed but not peeled; larger carrots halved lengthways
3 cloves garlic, crushed
3 tbsp plain flour
400ml red wine
400ml vegetable stock
3 tbsp tomato purée
1 400g can of butter beans, drained and rinsed
30g fresh parsley chopped
- Heat the oil in a large pan and lightly fry the onions, shallots and the garlic for around 4-5 minutes.
- Add the carrots and continue to fry for 4-5 minutes until the carrots are starting to soften.
- Add the mushrooms and cook for another 4-5 minutes.
- Stir the flour through the mushrooms and onions and then add the red wine. Bring to the boil for one minute.
- Add the stock and the tomato puree. Simmer for 5 minutes or so stirring regularly until the sauce has become a thickened and glossy liquid. Keep an eye on the mushrooms and carrots so that they don’t get too soft.
- Add the butterbeans and cook for another 5 minutes.
- Season with salt pepper and 20g of the parsley.
- You can serve straight from the pan but the flavours are so much deeper if you put the mixture in a casserole dish and place in an oven pre-heated to 200 degrees for 15-20 minutes.
- Sprinkle on the remaining parsley to serve.
- It’s great on its own or accompanied by mash.
Don’t forget to pin this recipe for later.