Mushroom Bourguignon | The Doctor's Kitchen
This veggie version of a French classic dish, Bourguignon, is super easy to make and batch cook. The indulgent flavours work beautifully with the mushrooms.
Ingredients
- olive oil
- leek cut into 1cm thick rounds
- shallot diced
- garlic cloves diced
- thyme (dried)
- paprika
- bay leaf
- mixed mushroom torn or roughly chopped
- red wine
- passata
- balsamic vinegar or to taste
- parsley chopped
- sourdough bread (optional)
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