Recipe of Favorite Chestnut mushroom bourguignon

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Before you jump to Chestnut mushroom bourguignon recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

Mostly, people have been taught to believe that "comfort" foods are bad for the body and should be avoided. At times, if your comfort food is basically candy or other junk foods, this is true. Otherwise, comfort foods could be very healthy and good for you. A number of foods honestly do improve your mood when you consume them. If you seem to feel a little bit down and you need a happiness pick me up, try some of these.

Grains can be great for overcoming a terrible mood. Quinoa, millet, teff and barley are all actually great for helping increase your happiness levels. These foods fill you up better and that can help improve your moods also. Feeling starved can truly bring you down! The reason these grains are so wonderful for your mood is that they are not difficult for your stomach to digest. These foods are easier to digest than others which helps kick start a rise in your blood glucose which in turn kicks up your mood to a happier place.

Now you know that junk food isn't necessarily what you have to eat when you are wanting to help your moods get better. Try a few of these suggestions instead.

We hope you got insight from reading it, now let's go back to chestnut mushroom bourguignon recipe. To make chestnut mushroom bourguignon you need 12 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Chestnut mushroom bourguignon:

1. Get 2 tbsp of olive oil.
2. Use 1 of small onion.
3. You need 5 of carrots.
4. Provide 1 tsp of garlic puree.
5. Use 250 g of chestnut mushrooms.
6. You need 100 g of button mushrooms.
7. Get 1 of and 1/2 tbsp of plain flour (I use gluten free).
8. You need 200 ml of red wine.
9. Get 150 ml of boiling water.
10. You need 1 tsp of vegetable stock powder.
11. Provide 1 tbsp of tomato puree.
12. Prepare of Fresh parsley.

Instructions to make Chestnut mushroom bourguignon:

1. Heat the oil in a casserole pot over a high heat and add the chopped onion and garlic. Trim and cut the carrots and add to the pot..
2. Clean, then cut the chestnut mushrooms into quarters, clean the button mushrooms and add all to the pot and cook for 2 minutes..
3. Stir the flour through, then add the red wine. Bring to the boil for a minute, then add the water, stock powder and tomato puree. Cook over a medium heat until you've got a thick glossy sauce and the mushrooms are just cooked..
4. Roughly chop the parsley and stir two thirds through, plate up and then sprinkle the rest of the parsley on top..

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