Directions
- 1Roast the mushrooms whole to intensify their flavour.
- 2Sauté shallots and carrots.
- 3Add chopped garlic.
- 4Add red wine and simmer for a few minutes.
- 5Add stock, tomato purée, miso paste, thyme and bay leaves.
- 6Make a butter bean mash by blending drained and rinsed butter beans with lemon juice and nutritional yeast.
- 7Stir in the roasted mushrooms and season with salt and pepper.
- 8Add a touch of maple syrup to balance the flavours, if necessary.
- 9Serve the mushroom bourguignon over the butter bean mash.
Ingredients
- 700 g closed cup mushrooms
- 1 olive oil
- 1 salt
- 1 pepper
- 10 shallots, peeled and halved
- 2 carrots, chopped into 2cm pieces
- 3 garlic cloves, peeled and finely chopped
- 240 ml vegan-friendly red wine
- 360 ml vegetable stock
- 1.5 tbsp tomato purée
- 1.5 tbsp miso paste
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 tsp maple syrup
- 1 handful fresh parsley, chopped
- 1 baguette, sliced
- 3 x400g tins butter beans, drained and rinsed
- 1 lemon, juice only
- 4 tbsp nutritional yeast
Equipment
ovenknifechopping boardfrying panmeasuring jugblendersaucepan
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