Mushroom Bourguignon with Oatmeal Dumplings
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
Instructions
Mushroom Bourguignon with Oatmeal Dumplings serves 4 original recipe by Good Housekeeping.
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