Frozen: Mushroom bourguignon with roast shallots, chestnuts and red wine. Vegan. Serves two
Frozen: Mushroom bourguignon with roast shallots, chestnuts and red wine. Vegan. Serves two
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Ooh, this is so good, packed with porcini, portabello and chestnut mushroooms - it's rich, glossy and full of umami flavours, sweetened by the nutty flavour of Marsala. Excellent with mash on a chilly night.
Ingredients (allergens in bold)
Portabello mushrooms, chestnut mushrooms, button mushrooms, dried porcini, shallots, onion, carrot, thyme, bay leaves, garlic, tomato, red wine, vegetable stock, Marsala, chestnuts, cornflour
Heating Instructions
Heating Instructions
Defrost your frozen food thoroughly in the fridge before reheating gently in a saucepan on the stove until piping hot all the way through. Alternatively, you can reheat from frozen on the hob, but use a low heat and keep an eye on it.
Summer 2025 buffet menus are on the way, so watch this space! In the meantime, if you would like a feast for any occasion, drop me a line. My contact page is here.
Portion size
Portion size
Feeds two, generously
Best Before Date
Best Before Date
Each bristolKTCHN meal has the date that they were cooked on written on the box. They are best eaten within the next 4 months from that date.
