Mushroom Bourguignon with Oatmeal Dumplings

Name: Mushroom Bourguignon with Oatmeal Dumplings
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil; 250 g small shallots, halved; 500 g baby chestnut mushrooms; 2 garlic cloves, crushed; 2 tbsp. tomato purée; 450 mL red wine, we used French Pinot Noir; 300 mL vegetable stock; 4 thyme sprigs, leaves picked; 2 g tins puy lentils, drained and rinsed; 100 g rolled oats; 40 g butter, chilled and grated; 1 tsp. baking powder; 1 tbsp. chopped fresh parsley; 1 tbsp. wholegrain mustard; 1 medium egg, beaten

A hearty vegetarian version of a classic dish.

By The GH Kitchen TeamPublished: 03 April 2020

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Feel free to swap the parsley in the dumplings for any other soft green herb of your choice.

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

45 mins

Total Time:

1 hr 15 mins

Cal/Serv:

433

Ingredients

2 Tbsp. olive oil
250 g small shallots, halved
500 g baby chestnut mushrooms
2 garlic cloves, crushed
2 Tbsp. tomato purée
450 ml red wine, we used French Pinot Noir
300 ml vegetable stock
4 thyme sprigs, leaves picked
2 g tins puy lentils, drained and rinsed

For The Dumplings

100 g rolled oats
40 g butter, chilled and grated
1 tsp. baking powder
1 Tbsp. chopped fresh parsley
1 Tbsp. wholegrain mustard
1 medium egg, beaten

Directions

1 Heat oil in a large pan (that has a lid) over medium-high heat, add shallots and cook for 2-3min until golden. Add mushrooms; fry for 2min, until starting to take on colour, then stir in garlic and tomato purée; cook, stirring, for 1min.
2 Stir in wine and bubble for 2-3min, until slightly reduced, then add the stock and thyme leaves and simmer over medium heat for 10min.
3 Meanwhile, make dumplings. Pulse oats in the small bowl of a food processor to coarse crumbs, then add remaining dumpling ingredients and some seasoning and pulse to combine. Tip into a bowl and mix in 2tbsp cold water to bring the mixture together.
4 Stir lentils into mushroom pan; season. Spoon 4 rugby ball-shaped dumplings on top, cover with a lid and gently simmer for 20-25min,until dumplings are cooked. Serve with steamed Savoy cabbage, if you like.

Per serving:

Calories: 433

Protein: 14g

Fat: 18g

Saturates: 7g

Carbs: 28g

Sugars: 5g

Fibre: 8g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time