Mushroom and roasted chestnut Bourguignon recipes
Ingredients
- 100g chestnuts
- 2 tablespoons olive oil
- 1 tablespoon butter, softened
- 900g Mushrooms
- 1/2 Carrot finely diced
- 1 Onion finely diced
- 2 cloves Garlic, crushed and diced
- 125ml red wine
- 250ml Vegetable stock
- 1 tablespoon Tomato Puree
- 3 sprigs of thyme
- 1 1/2 tablespoon Plain Flour
- 125g Shallots
- 100g red Leicester cheese grated
Instructions
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