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Mushroom Bourguignon
Inspired by the French beef stew, this hearty Mushroom Bouguingnon + Creamy Mash is packed with rich, warming flavours. And if you're left with extra sauce, just freeze it for next time.
Ingredients
Ingredients
- olive oil
- chestnut mushrooms
- shallots, peeled + quartered lengthways
- carrots, ends trimmed + roughly chopped
- fresh thyme
- bay leaves
- dark soy sauce
- vegan-friendly red wine
- vegetable stock
- salt + pepper
- plain flour
- fresh parsley, leaves chopped
For the mash
- potatoes, peeled + diced
- vegan margarine
- plant-based milk
Method
- 1
Drizzle some olive oil in a large frying pan or casserole dish over a medium-high heat. Add half the mushrooms and fry them for 5 minutes until softened. Remove them from the pan, transfer them to a plate and repeat this step for the remaining half of the mushrooms.
- 2
To the same pan add another drizzle of olive oil and fry the shallots, carrots, thyme and bay leaves over a medium heat for 5 minutes or until the veggies start to soften.
- 3
Pour in the soy sauce, red wine and vegetable stock then cover and simmer for 25-30 minutes or until the carrots are soft.
- 4
Meanwhile, to make the mash, add the potatoes to a pan of salted boiling water and cook for 15-20 minutes or until tender. Drain then return the potatoes to the pan and mash them with the margarine and milk until smooth.
- 5
Next combine the flour in a small bowl with 2 tablespoons of cold water and stir the liquid into the pot with the bourguignon. Add the mushrooms from earlier, increase the heat and cook until the sauce has thickened but is still slightly runny. Taste and season with salt and pepper to perfection.
- 6
Top the bourguignon with the chopped parsley and serve alongside the mash.
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Community reviews
Rated 5 out of 5 from 3 reviews
- Meli
“I made it without the wine because im breastfeeding and i preferred to avoid it and it was delicious anyway, I added some white miso instead.”
- Carolyn
“absolutely delicious”
- Esther
“I made this for myself & my Mum who is not vegan but likes to try what I cook. it was impressed at how creamy & flavoursome this dish was, with just using a few fresh ingredients. I will definitely make it again”