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Chestnut mushroom bourguignon
Chestnut mushroom bourguignon

Before you jump to Chestnut mushroom bourguignon recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

For the most part, people have been conditioned to think that “comfort” foods are not good for the body and have to be avoided. However, if your comfort food is candy or junk food this is true. Otherwise, comfort foods can be extremely healthy and good for you. Some foods actually do elevate your mood when you eat them. If you feel a little bit down and you need an emotional pick me up, try a number of these.

It’s not hard to drive away your bad mood when you eat grains. Quinoa, millet, teff and barley are all actually great for helping raise your happiness levels. These foods fill you up better and that can help you with your moods also. It’s not hard to feel a little bit off when you are starving! The reason these grains can improve your mood is that they are easy for your body to digest. These foods are easier to digest than others which helps jumpstart a rise in your glucose levels which in turn kicks up your mood to a happier place.

As you can see, you don’t need to eat all that junk food when you are wanting to feel better! Go with these hints instead!

We hope you got insight from reading it, now let’s go back to chestnut mushroom bourguignon recipe. You can cook chestnut mushroom bourguignon using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Chestnut mushroom bourguignon:
  1. Get 2 tbsp olive oil
  2. Use 1 small onion
  3. Take 5 carrots
  4. You need 1 tsp garlic puree
  5. Get 250 g chestnut mushrooms
  6. Use 100 g button mushrooms
  7. Take 1 and 1/2 tbsp of plain flour (I use gluten free)
  8. Provide 200 ml red wine
  9. Prepare 150 ml boiling water
  10. Take 1 tsp vegetable stock powder
  11. Provide 1 tbsp tomato puree
  12. Use Fresh parsley
Instructions to make Chestnut mushroom bourguignon:
  1. Heat the oil in a casserole pot over a high heat and add the chopped onion and garlic. Trim and cut the carrots and add to the pot.
  2. Clean, then cut the chestnut mushrooms into quarters, clean the button mushrooms and add all to the pot and cook for 2 minutes.
  3. Stir the flour through, then add the red wine. Bring to the boil for a minute, then add the water, stock powder and tomato puree. Cook over a medium heat until you've got a thick glossy sauce and the mushrooms are just cooked.
  4. Roughly chop the parsley and stir two thirds through, plate up and then sprinkle the rest of the parsley on top.

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