This site uses cookies. By continuing to use this site you're agreeing to our cookie policy.

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 6Feeds 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


  • 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.