Mushroom bourguignon
Ingredients
- 250g baby onions
- 250g baby carrots
- 850g mushrooms
- 2 eggplants
- 6 cloves garlic, minced
- 185ml red wine
- 2 tbsp tomato puree
- 1 small bunch fresh thyme
- 2 bay leaves
- 250 ml vegetable stock
- Mashed potato
Steps
- Top and tail the onions and carrots. Peel the onions.
- Heat the oil in the wok then add the mushrooms, baby carrots and baby onions.
- Cook on medium for 5-10 minutes, adding the garlic for the last couple of minutes of cooking time.
- Add the red wine, and turn up the heat. Simmer for a few minutes, then add the remaining ingredients.
- Transfer to a casserole dish. Cover, and bake at 190°C for around 40 minutes