This mushroom Bourguignon with creamy butter bean mash NEEDS to make its way to your table. Packed with meaty rich umami flavours and a whole bottle of wine, cus why the hell not.
An easy one pot stew that can be made a head of time, a great celebratory meal to make or if your just wanting to impress!
Keeping the mushrooms a decent size replaces the beef chunks, and using a combo of miso and tamari gives the stew a rich meaty taste without the meat! The alcohol will be burned off during cooking so no worries about getting drunk on the stew! It’s a great batch cook freezer friendly meal, that can be done on the stove top or oven.
MUSHROOM BOURGUIGNON WITH CREAMY BUTTER BEAN MASH
Servings: 4
Ingredients
Bourguignon
- 800 g chestnut mushrooms, halved
- 250 g baby onions, peeled topped and tailed
- 250 g chantenay carrots, topped and tailed
- 4 garlic cloves, minced
- 1 bottle (750ml) vegan red wine
- 350 mls veg stock, I used Kallo umami stock cubes
- 2 tbsp tomato puree
- 2 tbsp brown miso
- 1 tbsp tamari
- 5 sprigs thyme
- 4 sprigs rosemary
- 2 bay leaves, optional
- 2 tbsp olive oil or rapeseed
- 1/2- 1 tbsp Arrowroot powder
- Handful chopped parsley
- Himalayan salt & black pepper
Butter bean mash
- 2 cans butter beans, drained
- 1.5 tsp fresh chopped thyme
- 1.5 tsp fresh chopped rosemary
- 1 garlic clove, minced
- 200 ml almond milk
- 1/2 tsp Dijon mustard
- 1 tbsp olive oil
- Himalayan salt and black pepper
Instructions
Bourguignon
- Add the oil, mushrooms, carrots and onions to a large casserole pan. (Fry till the mushrooms release their juices and the veg start to caramelise, about 10mins. (If you havent got a big pan you may find you have to do this step in two batches)
- Add in the tomato puree and garlic, cook for 2 mins then add 1 cup of wine to deglaze the pan. Add in the remaining wine and the rest of Bourguignon ingredients.
- Give it a good stir, bring to a boil, pop on a lid and simmer for 45 mins on the hob or in the oven, taking the lid off for the last 15. The carrots should be tender and the sauce reduced to around 2/3rds, continue to cook till this has been achieved.
- In a bowl mix together the arrowroot and 2 tbsp water. Start with adding half the mix to bourginon and stir for 30s on the heat. Keep adding until you have a thick glossy sauce. Taste and adjust seasoning if needed. Sprinkle on the parsley.
Butterbean mash
- Add oil, garlic and herbs to a saucepan. Cook for 2 mins then add in the remaining ingredients. Stir and cook for 10mins.
- Take off the heat and mash with with a fork or potato masher. Add more milk if a lil dry till you reach the desired consistency. Season.
