Mushroom Bourguignon

This hearty mushroom stew is a perfect winter warmer.

Making Time
30 mins


  • 4 shallots
  • 2 carrots
  • 650 g mushrooms
  • 150 ml vegetable stock
  • 2 tbsp gluten-free flour
  • 1 clove garlic
  • 2 tbsp tomato puree
  • 3 sprigs fresh thyme
  • 1 tbsp olive oil
  • 1 tbsp vegan butter
  • Salt and pepper (to taste)


  1. Prepare the shallots by peeling and chopping into chunky pieces. Peel and slice the carrots.

  2. Heat the olive oil and butter in a large saucepan. Add the shallots and cook for around 3-4 minutes then add the chopped carrot and cook for a further 5-7 minutes until soft.

  3. Add the mushrooms and crushed garlic clove and cook for a further couple of minutes.

  4. Add the tomato puree, flour, salt and pepper. Stir to coat the vegetables and cook for 1 minute.

  5. Add the vegetable stock and fresh thyme. Cook for around 10 minutes.

  6. Serve with creamy mash.


Soft and velvety, with notes of cherries, red berries and a hint of sweet spice.

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