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Mushroom Bourguignon
Mushroom Bourguignon

Before you jump to Mushroom Bourguignon recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.

Many of us have been trained to think that comfort foods are not good and should be avoided. Often, if your comfort food is basically candy or other junk foods, this is true. Other times, however, comfort foods can be completely nutritious and it’s good for you to consume them. There are several foods that, when you consume them, may improve your mood. If you seem to be a little bit down and in need of an emotional pick me up, try a number of these.

Make several trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all great for helping to elevate your mood. This is because seeds and nuts have lots of magnesium which increases your brain’s serotonin levels. Serotonin is the “feel good” chemical that tells your brain how you feel all the time. The more serotonin you have, the more pleasant you are going to feel. Not only that, nuts, particularly, are a fantastic source of protein.

As you can see, you don’t have to turn to junk food or foods that are not good for you just so to feel better! Test out these suggestions instead!

We hope you got benefit from reading it, now let’s go back to mushroom bourguignon recipe. You can cook mushroom bourguignon using 14 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Mushroom Bourguignon:
  1. Provide 400 mls vegetable stock
  2. Provide 2 sprigs fresh rosemary
  3. Provide 1 tsp dried tarragon leaves
  4. Take 1 leek, washed and sliced
  5. Use 2 carrots, sliced
  6. Use 2 celery stalks, sliced
  7. You need 5 shallots, peeled and halved
  8. Get 200 mls red wine
  9. Use 250 g portobello mushrooms, thickly sliced
  10. Get 250 g large chestnut mushrooms, halved
  11. Take Olive oil
  12. Get Salt and pepper
  13. Prepare 1 1/2 tbsp tomato puree
  14. Get 1 tbsp cornflour
Instructions to make Mushroom Bourguignon:
  1. Make up the veg stock and add the rosemary and tarragon. Allow it to steep while you prepare the rest of the veg.
  2. In a flame proof casserole dish, gently sweat the leeks, onions, garlic and shallots in a few table spoons of oil.
  3. After about ten minutes, add the tomato purée, carrots and cornflour and give it all a good stir.
  4. Pour your wine into your steeped stock, then slowly pour all of the liquid into the casserole dish, stirring as you go.
  5. Add the mushrooms on top of the veg, don’t worry if they aren’t submerged under the stock with the other veg.
  6. Put the dish in the oven at 180 C. Stir it every 15 mins or so for the first half hour until the mushrooms have reduced in size and are incorporated into the rest of the casserole.

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