Mushroom & Chestnut Bourguignon

• 4garlic cloves, minced
• 2 tbspplain flour
• 400 gportobello mushrooms, wiped and quartered
• 400 gchestnut mushrooms, halved
• 250 gpearl onions, peeled
• 2carrots, cut into 2cm rounds
• 3 tbsptomato puree
• salt and black pepper
• 5 gfresh thyme sprigs
• 400 mlred wine
• 400 mlvegetable stock
• 3 tbspolive oil
• 200 gcooked whole chestnuts
• 2bay leaves
• 100 gdried green lentils, rinsed
• 1 tbsptamari
• 10 gflat-leaf parsley, chopped (optional)

Method

1. 1Heat a large heavy-based casserole over a high heat. Brown the mushrooms in three batches for 4–5 minutes each, dividing 2 tbsp olive oil between the batches. Leave them undisturbed for the first couple of minutes, then turn, until deeply browned. Remove to a plate.
2. 2Reduce 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. 3Sprinkle the flour over the vegetables and stir for 1 minute to coat everything in a pale, nutty roux.
4. 4Pour 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. 5Return 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. 6Remove 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. 7Taste and season with salt and black pepper. Scatter with the optional parsley if using. To freeze, cool within 2 hours and freeze in portions. Defrost in the fridge, then reheat until steaming hot throughout, loosening with a splash of water if needed.

Per serving

kcal

463

protein

16.4g

fibre

6.4g

carbs

58.2g

fat

12.5g