Mushroom Bourguignon

Insanely delish and full of so much goodness...! it will become one of your winter one pot staples.

What you will need: Serves approx 4-6

4 shallots - peeled and cut into quarters

4 cloves of garlic crunched or finely chopped

2 tbsp olive oil

1 bunch of carrots washed and cut into large chunky slices

1/2 celeriac (or swede) peeled and chopped into good size chunks (similar to the carrots)

2 handfuls mushrooms thickly sliced

2 sticks of celery washed and thinly sliced

1 x veg or mushroom stock cube in 1 litre of hot water

2 tbsp tomato puree

2 tbsp Tamari

4 sprigs of fresh thyme - left whole (or 2 tsp dried)

Salt & peppers to season

Let's get cooking:

You will need a large oven proof saucepan or casserole dish.

1 - Preheat the oven at 180c.

2 - Place your pan on a medium heat adding 1 tbsp of oil and scatter in the mushrooms. Stir regularly until soft and golden brown.

3 - Remove from the pan and set aside.

4 - Pour in the rest of the olive oil - adding in the shallots, garlic, carrots, celery, celeriac /swede and season with a good pinch of salt and pepper.

5 - Let the veggies gently sizzle and soften until they begin to colour.

6 - Add the tomato puree & gently mixing everything together. Continue to cook for another 5 mins.

7 - Add the browned mushrooms and stir together.

8 - Pour in your stock (enough to just be level with your veggies. Add more water if needed) tamari and thyme.

9 - Give this all a good stir… have a quick taste.

10 - Cover with a lid and pop in the oven.

11 - Allow this to cook slowly for at least 1hr. Check half way through giving it a stir. Your bourguignon should start to look darker in colour as it cooks and the veggies take on the wonderful flavours of the sauce.

Serve with a creamy butterbean mash, roasted spuds, fluffy rice or a crusty chunk of bread!