Mushroom bourguignon recipe | Sainsbury`s Magazine

Name: Mushroom bourguignon recipe | Sainsbury`s Magazine
Ingredients: 20g dried porcini or shiitake mushrooms; 250ml hot vegetable stock - use gluten-free if required; 350g baby onions or shallots; 800g mixed fresh mushrooms (eg chestnut, shiitake, baby button mushrooms); 1 x 250g pack portobello mushrooms, cut into chunky slices; 4 tbsp olive oil; 3 garlic cloves, finely sliced; 1 tbsp tomato purée; 1 tbsp plain flour - use gluten-free if required; 200ml red wine; 2 bay leaves; 3 tbsp crème fraîche or oat fraîche, plus extra to serve (optional) - use crème fraîche if gluten-free not oat fraîche; ½ x 20g pack tarragon, leaves chopped

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Batch cook our veggie mushroom bourguignon - a plant-based version of the classic beef stew - and serve with mash and greens, or use as a pie filling

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Ingredients

20g dried porcini or shiitake mushrooms
250ml hot vegetable stock - use gluten-free if required
350g baby onions or shallots
800g mixed fresh mushrooms (eg chestnut, shiitake, baby button mushrooms)
1 x 250g pack portobello mushrooms, cut into chunky slices
4 tbsp olive oil
3 garlic cloves, finely sliced
1 tbsp tomato purée
1 tbsp plain flour - use gluten-free if required
200ml red wine
2 bay leaves
3 tbsp crème fraîche or oat fraîche, plus extra to serve (optional) - use crème fraîche if gluten-free not oat fraîche
½ x 20g pack tarragon, leaves chopped