Mushroom bourguignon recipe
 This vegan casserole is full of rich flavour and is much quicker to make than the traditional beef bourguignon. Serve with creamy mashed potatoes or crusty bread. 1½ tsp olive oil3 shallots, peeled, quartered and layers separated1 large carrot, peeled and cut into slices on an angle 100g/3½oz button mushrooms, quartered50g/1¾oz chestnut mushrooms, quartered3 Portobello mushrooms, roughly chopped7 fresh thyme sprigs, leaves only, or 1½ tsp dried thyme3 garlic cloves, finely chopped150ml/¼ pint fruity vegan red wine200ml/7fl oz vegetable stock2 bay leaves1 tbsp tomato purée1 tsp yeast extract1 tbsp cornflour, or plain floursalt and freshly ground black pepper 1½ tsp olive oil 3 shallots, peeled, quartered and layers separated 1 large carrot, peeled and cut into slices on an angle 100g/3½oz button mushrooms, quartered 50g/1¾oz chestnut mushrooms, quartered 3 Portobello mushrooms, roughly chopped 7 fresh thyme sprigs, leaves only, or 1½ tsp dried thyme 3 garlic cloves, finely chopped 150ml/¼ pint fruity vegan red wine 200ml/7fl oz vegetable stock 2 bay leaves 1 tbsp tomato purée 1 tsp yeast extract 1 tbsp cornflour, or plain flour salt and freshly ground black pepper Method Heat the oil in a heavy-based saucepan over a medium heat. Add the shallots and carrot and fry gently for 5 minutes.Add all the mushrooms and most of the thyme and cook for 5–6 minutes. Add the garlic and fry for a further minute.Add the wine and bring to the boil. Simmer for 2 minutes, then turn the heat down and add the stock, bay leaves, tomato purée and yeast extract and stir. Sift in the cornflour and ½ teaspoon salt and whisk in well.Cook for 7–8 minutes, then season with salt and pepper and add the rest of the thyme if preferred.Serve with creamy mashed potatoes or a crunchy slice of crusty bread. Heat the oil in a heavy-based saucepan over a medium heat. Add the shallots and carrot and fry gently for 5 minutes. Heat the oil in a heavy-based saucepan over a medium heat. Add the shallots and carrot and fry gently for 5 minutes. Add all the mushrooms and most of the thyme and cook for 5–6 minutes. Add the garlic and fry for a further minute. Add all the mushrooms and most of the thyme and cook for 5–6 minutes. Add the garlic and fry for a further minute. Add the wine and bring to the boil. Simmer for 2 minutes, then turn the heat down and add the stock, bay leaves, tomato purée and yeast extract and stir. Sift in the cornflour and ½ teaspoon salt and whisk in well. Add the wine and bring to the boil. Simmer for 2 minutes, then turn the heat down and add the stock, bay leaves, tomato purée and yeast extract and stir. Sift in the cornflour and ½ teaspoon salt and whisk in well. Cook for 7–8 minutes, then season with salt and pepper and add the rest of the thyme if preferred. Cook for 7–8 minutes, then season with salt and pepper and add the rest of the thyme if preferred. Serve with creamy mashed potatoes or a crunchy slice of crusty bread. Serve with creamy mashed potatoes or a crunchy slice of crusty bread. Recipe tips You don’t need to splash out on expensive wine to make a beautiful pot of bourguignon. Buying seasonal mushrooms will help keep costs down and if you can substitute the fresh thyme for dried if needed