RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, TARA BURKE
This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it’s also surprisingly low calorie!).
9 oz baby onions
9 oz baby carrots
1 tbsp oil
1 3/4 lb mushrooms, cut into chunky pieces (I used chestnut mushrooms and mini portobellos)
4 cloves garlic, minced
3/4 cup red wine
2 tbsp tomato puree / paste
1 small bunch fresh thyme
2 bay leaves
1 cup vegetable stock
Peel the baby onions, and remove the tops and tails, but otherwise leave whole. Also top and tail the baby carrots.
Heat the oil in a large pan (if you use a large casserole dish that can also go in the oven, that will save on washing up!), and add the mushrooms, baby carrots and baby onions. Cook over a medium heat for 5-10 minutes, adding the garlic for the last couple of minutes of cooking time. The mushrooms should be soft and should have released their juices. The carrots and onions will still be quite hard.
Add the red wine, and turn up the heat. Simmer for a few minutes, then add the remaining ingredients. Mix well to combine.
If needed, transfer the mixture to an oven-safe casserole dish. Cover with a lid or some foil, and bake at 375°F for around 40 minutes, or until the carrots and onions are cooked to your liking. Check the seasoning, and serve hot.