Bean Bourguignon recipes

Name: Bean Bourguignon recipes
Ingredients: 2 tbsp olive oil, divided use (more as needed); 200g wild mushrooms, cleaned with a cloth and clean soft brush (toothbrush is fine); cut into evenly sized pieces (chunky is good) – optional (dried and rehydrated porcini are excellent too – about a handful of dried ones); 500g chestnut or other flavourful cultivated mushroom, cut into evenly sized pieces; 6 long shallots or large mild onion, peeled and thinly sliced; 2 fat cloves of garlic, peeled, smashed and minced; 1 tbsp + 1 tsp fresh thyme leaves; 2 tsp minced fresh rosemary; 1 bay leaf; 3-4 medium carrots, washed and sliced into thick coins; 200g prepared weight of celeriac, peeled and cubed OR 3 stalks celery, sliced; 2 tbsp reduced salt soy sauce, tamari, or coconut aminos (the latter is soy-free); 360-400g cooked kidney beans (2, 14 oz cans), drained and rinsed; 1 heaped tbsp tomato puree; 2 tbsp arrowroot powder or 1 1/2 tbsp cornflour; 240ml (1 cup) good red wine, such as (vegetarian) Pinot Noir – any dry-ish red that you like to drink; 240ml (1 cup) light vegetable stock or mushroom stock (e.g. Kallo brand)