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Mushroom Bourguignon

Mushroom Bourguignon

with Cheesy Spring Onion Mash

Recipe Development Team
Recipe Development TeamPublished on August 02, 2023

Vibrant, colourful and full of flavour, this vegetarian favourite is one you'll be coming back to time and time again.

Tags:
Vegetarian
Flexitarian
Pescatarian
Allergens:
Milk
Sulphites

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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

5 grams

Dried Porcini Mushrooms

1 unit(s)

Leek

1 unit(s)

Carrot

2 unit(s)

Spring Onion

2 unit(s)

Garlic Clove**

60 grams

Mature Cheddar Cheese

(Contains: Milk)

450 grams

Potatoes

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

22 grams

Wild Mushroom Paste

1 sachet(s)

Dried Thyme

30 grams

Tomato Puree

4 unit(s)

Portobello Mushrooms

Not included in your delivery

250 milliliter(s)

Boiled Water

30 grams

Butter

Nutritional information

Energy (kJ)2323 kJ
Energy (kcal)555 kcal
Fat24.3 g
of which saturates14.9 g
Carbohydrate69.4 g
of which sugars19 g
Protein18.1 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Garlic Press
Grater
Kettle
Large Saucepan
Potato Masher
Medium Saucepan
Colander
Baking Tray

Cooking Instructions and Tips

Prep
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

In a small bowl, soak the porcini mushrooms in the boiled water (see pantry). Set aside for later.

Trim and discard the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.

Trim the carrot, then finely dice (no need to peel).Trim the spring onion and thinly slice on an angle. Peel and grate the garlic (or use a garlic press).

Grate the Cheddar cheese. Cut the potatoes into 2cm chunks (no need to peel).

Cook the Veg
2

Heat a large saucepan on medium heat with a glug of oil.

Once hot, add the leek and carrots and cook, stirring occasionally, until they start to soften, 5 mins. Add the garlic and cook, 1 min more. Season with salt and pepper.

Next, stir in the soaked porcini mushrooms along with their liquid, the red wine stock paste, wild mushroom paste, dried thyme and the tomato puree. Bring to the boil, stir to dissolve the stock pastes, then reduce the heat to medium-low and simmer for 15-20 mins.

Make the Cheesy Mash
3

While the veg cooks, pour the rest of the boiled water from the kettle into a saucepan, then add 1/2 tsp salt and bring back to a rolling boil. Add the potatoes and cook until you can easily pierce with a knife, 15-20 mins.

Once cooked, drain in a colander and return to the pan. Add the Cheddar, butter (see pantry) and half the spring onions. Season with salt and pepper, then mash until smooth. Cover to keep warm. 

Roast the Mushrooms
4

Place the portobello mushrooms on a baking tray, stem-side down. Use two trays if necessary. Drizzle with oil and season with salt and pepper.

Roast the mushrooms until softened, 15-18 mins. Flip halfway through.

Slice the Mushrooms
5

Once the portobello mushrooms have roasted, thinly slice.

Serve
6

Share the cheesy spring onion mash between your plates.

Serve the mushroom bourguignon alongside and top with the sliced portobello mushrooms.

Sprinkle over the remaining spring onion to finish.

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