This recipe was a game changer when I first cut out meat. I found the original recipe, by Claire Hemmins, here on the Cooking Bites forum after I saw it mentioned on Social media ( Thanks Claire! ).
I’ve tweaked it ever so slightly to suit our taste and increased the quantities (extra portions freeze really well), but the original recipe really is so delicious I only added garlic and caraway seeds to add to the depth of flavour. We serve it with steamed greens and creamy mashed potatoes or roasties.
The original recipe calls for marinading the mushrooms in the wine overnight, or for a few hours at least. I’ve cooked this dish both marinating and not bothering and to be honest there’s not a huge deal of difference in the final dish. I generally don’t use oil to cook with at the moment, but I use a drop in this recipe for browning the vegetables. Just use whatever method you normally would.
(serves 6 )
Roughly 180 calories per portion
A little oil for browning
450g small chestnut mushrooms or button mushrooms, left whole
175 g cooked chestnuts (I use Merchant Gourmet), sliced in half
300g Chantonnay carrots (or regular carrots chopped into large chunks)
24 small shallots, peeled and left whole
2 cloves of garlic, minced
1/2 tsp caraway seeds
300 ml hot vegetable stock (I used Marigold)
1 tsp Marmite (or Vegemite).
1/2 tsp brown miso paste
400ml red burgundy wine (you could substitute another red wine)
2 heaped tbsp tomato purée
4 tbsp brandy
2-3 tsp unrefined sugar
4 heaped tsp cornflour mixed to a slurry with a few drops of water
A bunch of thyme tied with string
Salt and pepper to taste
If marinating, clean the mushrooms and place in a bowl. Pour over the wine and leave to stand overnight or for a few hours, giving them a stir once or twice.
Preheat your oven to 200ºc (fan 190ºc).
Prepare your carrots and pop them in a bowl. Add a tiny bit of oil, salt and pepper and massage the carrots to coat. Place on a baking tray and roast in the oven for 20-25 minutes until cooked (roasting adds a better flavour to the finished dish).
While the carrots are cooking, use a drop of oil in a large pan and brown off the shallots over a high heat. You’re just looking for colour on them here, you don’t need to cook them through. Remove them from the pan and set aside.
Remove the mushrooms from the wine (reserve the wine for later), pat them dry with kitchen paper and then add to the hot pan. Fry off the mushrooms for a few minutes and while this is happening dissolve the marmite and miso paste in the hot stock.
Add the shallots to the mushrooms along with the garlic and caraway seeds and fry gently for another minute. Now add the chestnuts, stock, brandy, thyme and 200ml of the wine marinade. Bring to the boil and then reduce the heat, covering the pan and simmering until the shallots are tender. Add more of the wine and a little water if you think it needs it, but remember that the wine will need to cook out, so check this early on.
Add the carrots to the pan and taste for seasoning, adding a good grinding of black pepper and salt if needed (depending on the brand of vegetable stock you use). Stir in the cornflour slurry and simmer until the sauce has thickened.
Serve with greens and creamy mashed potatoes.