Hearty Double Mushroom Bourguignon
with Cheesy Chive Mash
A bourguignon is comforting and perfect for winter, plus it doesn't need meat to be a real comfort food. A French dish typically consisting of beef braised in red wine (usually Burgundy), this veggie version uses mushrooms for the same heartiness and depth of flavour.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
40 grams
Mature Cheddar Cheese
(Contains Milk)
1 bunch(es)
Chives
2 unit(s)
Portobello Mushrooms
125 grams
Mushrooms
1 sachet(s)
Dried Thyme
30 grams
Tomato Puree
28 grams
Red Wine Stock Paste
(Contains Sulphites)
Not included in your delivery
20 grams
Butter
1 tbsp
Plain Flour
½ tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, halve, peel and chop the onion into small pieces.
Trim the carrot, then slice diagonally into 1cm thick rounds (no need to peel).
Heat a drizzle of oil in a large frying pan on high heat.
One hot, add the carrot and onion. Stir-fry until tender, 10-12 mins.
While the veg is frying, peel and grate the garlic (or use a garlic press).
Grate the Cheddar. Finely chop the chives (use scissors if easier).
Thinly slice the portobello and closed cup mushrooms.
Once your veg is tender, add the mushrooms and fry for 3-4 mins more.
Add the garlic, dried thyme, tomato puree, butter and flour (see pantry for both amounts). Fry, stirring, for 1-2 mins more.
Stir in the red wine stock paste alongside the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower to a simmer. Cook until thickened, 3-4 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add the cheese, a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir through half the chives.
Cover with a lid to keep warm until ready to serve.
Share the mash between your serving bowls.
Top with your mushroom bourguignon.
Sprinkle over the remaining chives to finish.
Enjoy!
