Mushroom & Chestnut Bourguignon

Ingredients

• 4 garlic cloves, minced
• 2 tbsp plain flour
• Crusty sourdough bread, to serve
• 400 g portobello mushrooms, wiped and quartered
• 400 g chestnut mushrooms, halved
• 250 g pearl onions, peeled
• 2 carrots, cut into 2cm rounds
• 3 tbsp tomato puree
• salt and black pepper
• 4 sprigs fresh thyme
• 400 ml red wine
• 400 ml vegetable stock
• 3 tbsp olive oil
• 200 g cooked whole chestnuts
• 2 bay leaves
• fresh flat-leaf parsley, to serve

Method

1. Heat 2 tablespoons of the olive oil in a large heavy-based casserole over a high heat. Working in batches, fry the portobello and chestnut mushrooms for 4–5 minutes per batch, without stirring, until they are deeply browned and smell savoury and woodsy. Remove and set aside.
2. Reduce the heat to medium, add the remaining oil, and fry the pearl onions and carrot rounds for 6 minutes until they pick up a little colour at the edges. Add the garlic and cook for 1 minute more, until fragrant.
3. Sprinkle the flour over the vegetables and stir for 1 minute to coat everything in a pale, nutty roux.
4. Pour in the red wine and stir, scraping up any caramelised bits from the base of the pan. Add the vegetable stock, tomato purée, tamari and the rinsed lentils, and stir until the tomato purée is fully dissolved.
5. Return the browned mushrooms to the pan along with the whole chestnuts, thyme sprigs and bay leaves. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 35 minutes, stirring once or twice.
6. Remove the lid and cook for a further 10–15 minutes to reduce and concentrate the sauce. It should be glossy, dark and thick enough to coat the back of a spoon. Fish out the thyme sprigs and bay leaves.
7. Season generously with sea salt and plenty of black pepper. Taste — it should be deep, winey and almost meaty. Scatter with parsley and finish with a drizzle of extra virgin olive oil. Freeze in portions for up to 3 months and reheat gently on the hob, adding a splash of stock if it has thickened too much.