Hearty Double Mushroom Bourguignon

Name: Hearty Double Mushroom Bourguignon with Cheesy Chive Mash
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 1 unit(s) Onion; 1 unit(s) Carrot; 2 unit(s) Garlic Clove**; 40 grams Mature Cheddar Cheese; 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; 20 grams Butter; 1 tbsp Plain Flour; ½ tsp Sugar for the Sauce; 150 milliliter(s) Water for the Sauce

with Cheesy Chive Mash

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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.

Tags:

Veggie

•New

Allergens:

Milk

•Schwefeldioxide und Sulfite

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.

Total35 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

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: Schwefeldioxide und Sulfite)

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

Energy (kJ)1956 kJ

Energy (kcal)468 kcal

Fat16.3 g

of which saturates9.9 g

Carbohydrate69.2 g

of which sugars16.9 g

Dietary Fibre9.7 g

Protein13.5 g

Salt2.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Saucepan

•Large Frying Pan

•Garlic Press

•Grater

•Colander

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.