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Using your best judgment is just another one of the many ways which you could make healthy decisions from a dinner menu. This is best done by examining dinner pictures onto a single menu. It’s also recommended that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection includes these fattening condiments, be sure to ask for a lesser amount.
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We hope you got insight from reading it, now let’s go back to chestnut mushroom bourguignon recipe. To cook chestnut mushroom bourguignon you only need 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Chestnut mushroom bourguignon:
- Use 2 tbsp olive oil
- Provide 1 small onion
- Use 5 carrots
- Use 1 tsp garlic puree
- Use 250 g chestnut mushrooms
- You need 100 g button mushrooms
- Take 1 and 1/2 tbsp of plain flour (I use gluten free)
- You need 200 ml red wine
- Use 150 ml boiling water
- You need 1 tsp vegetable stock powder
- Prepare 1 tbsp tomato puree
- Provide Fresh parsley
Instructions to make Chestnut mushroom bourguignon:
- 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.
- Clean, then cut the chestnut mushrooms into quarters, clean the button mushrooms and add all to the pot and cook for 2 minutes.
- 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.
- Roughly chop the parsley and stir two thirds through, plate up and then sprinkle the rest of the parsley on top.
If you can speak even a little French, then you will understand that boeuf means steak, so clearly the first recipe is not vegetarian. Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade,. Heat the oil in a large frying pan or casserole dish. Peel and chop the onions and add to the pan with the garlic and carrots (rounds).
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