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Mushroom bourguignon and parsnip rosti

Mushroom bourguignon and parsnip rosti


This rich stew is so satisfying. Use any red wine you happen to have

  • Feeds 6 Feeds 6
  • Ready in 1 hour 20 minutes

Each serving contains

  • Energy
    1610kj 385kcal
  • Fat
    Med 22%
  • Saturates
    High 33%
  • Sugar
    Low 15%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 33g

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  • For the parsnip rosti:
  • 400g Co-op British parsnips, grated
  • 2 medium baking potatoes (about 300g), peeled and grated
  • 1 tbsp Co-op plain flour
  • 1 Co-op British egg, beaten
  • 30g Co-op unsalted butter, melted
  • For the bourguignon:
  • 25g Co-op unsalted butter
  • 2 tbsp Co-op olive oil
  • 750g mixed mushrooms, halved or quartered
  • 3 red onions, cut into wedges
  • 3 large Co-op British carrots, sliced into 1cm discs
  • 2 garlic cloves, crushed
  • 1 tbsp Co-op Italian tomato purée
  • 1 tbsp Co-op plain flour
  • 500ml Co-op Fairtrade Merlot
  • 200ml vegetable stock, made with ½ stock cube
  • ½ x 25g pack flat leaf parsley, roughly chopped


  1. To make the rösti, put the grated parsnip and potato in a clean tea towel and squeeze out as much water as you can. Tip into a bowl with the flour, egg and melted butter, then season and mix well.
  2. Heat a large nonstick frying pan over a medium heat, add the rösti mixture and press down with a spatula. Cook for 6-8 mins, until golden underneath. Put a plate on top of the pan, flip over, then slide the rösti back into the pan and cook the other side for 6-8 mins. Keep warm.
  3. For the bourguignon, heat half the butter and half the oil in the same pan, add the mushrooms and fry for 6-8 mins, until golden. Set aside.
  4. Heat the remaining oil and butter in a casserole dish, and cook the onion and carrot for 8 mins, until softened. Add the garlic and cook for 2 mins, then add the tomato purée. Stir in the flour, mix well, then add the wine and simmer for 2 mins. Stir in the stock and simmer for another 15-20 mins until thickened.
  5. Return the mushrooms to the pan to heat through, with most of the parsley. Serve the rösti on the bourguignon, topped with the remaining parsley.