Roasted shallot, chestnut and mushroom bourguignon recipe

• Serves 8 • Prep time 30 mins • Cook time 1hr

This dish is a Maitreya winter menu classic and is back by popular demand each year. This recipe is for a good dinner party sized batch as this is a slow cook process it’s worth making plenty. A great way to enjoy this is with some roast potatoes and greens or even just with some good crusty bread.


  • 1.5kg Banana shallots peeled
  • 100ml balsamic vinegar
  • 3 dessert spoon raw cane sugar
  • 1 large onion
  • ½ bunch celery
  • Bulb of garlic
  • 50g dried mixed wild mushrooms
  • ½ bottle red wine
  • lLrge sprig Thyme
  • Large sprig Rosemary
  • 2 dessert spoon Tomato paste
  • 700g Chestnut mushrooms
  • 400g cooked and peeled chestnuts
  • 500ml veg stock


Put shallots, balsamic, sugar with a little oil and salt in a deep oven dish. Toss ingredients to coat shallots then roast under foil at 190C until very soft (approx 45 mins).

  1. Dice the onion, celery and garlic. Pick and finely chop the rosemary and thyme. Put all these ingredients in a large pot and sweat over a low heat with a little oil, salt and pepper.
  2. Cover the dried mushrooms in with the red wine to rehydrate them.
  3. Once onions are soft drain the wine from the mushrooms into the onion mix.
  4. Roughly chop the rehydrated mushrooms and add these also.
  5. Quarter and sauté the chestnut mushrooms in small batches over a high heat and add them to the pot with the tomato paste.
  6. Roughly chop the chestnuts and add them with the roasted shallots to the pot then add the stock and simmer for at least 30mins.
  7. Check the seasoning then serve either as it is or cover the top with good aged cheddar and grill.

More vegetarian recipes