This rich, savoury mushroom bourguignon recipe is spiked with black garlic, thyme and a dash of red wine stock for a flavour-packed take on its meaty counterpart. It’s served with a creamy celeriac mash. Swap the butter and milk for plant-based alternatives for a cosy vegan dinner.
Marks & Spencer
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50MIN
Total time
Ingredients
Servings
4
1 pack
(300 g)
(300 g)
M&S British chestnut mushroom, quartered
1 pack
(150 g)
(150 g)
M&S Collection British Lion’s Mane mushrooms, roughly torn
4
M&S British echalion shallots, quartered
2
M&S Remarksable Value carrots, cut into chunks
2 sprigs
thyme, leaves picked
plus extra to serve
2 cloves
M&S black garlic, mashed
1
M&S red wine flavour pot
2 tbsp
tomato purée
200 ml
vegetable stock
2 tbsp
M&S Collection festive chutney
For the celeriac mash
500 g
celeriac, peeled, diced
2 cloves
M&S black garlic
2 tbsp
M&S Remarksable Value unsalted British butter
50 ml
M&S Remarksable Value whole milk
