Boeuf Bourguignon with Wild Mushrooms

I've made Boeuf Bourguignon in the past and it's been good, but this recipe by Marco Pierre White for Knorr is something truly delicious.  I particularly liked the way the baby onions, bacon and wild mushrooms were cooked at the very end and then poured over as a garnish.  The browned onions were then finished in a little more Port, which can only be a good thing.


My picture doesn't make this dish look anywhere near as tasty as it was.  Hot food and dark nights make everything seriously difficult to photograph! 

Having recently been sent the ingredients from Knorr which arrived all nicely packed and where supplied by Forman and Field my challenge was to make Marco's recipe or come up with something of my own.



Boeuf Bourguignon with Wild Mushrooms sounded and looked good so that's the way I went.

For some reason the box didn't contain the bulb of garlic that is needed, or the onion or a bay leaf - but that fussed me not - I always have such things to hand! 

Thank you to Knorr and Forman and Field, Jen and Neil for sending me yet another lovely box.  

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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