Mushroom Bourguignon
with Cheesy Spring Onion Mash
Vibrant, colourful and full of flavour, this vegetarian favourite is one you'll be coming back to time and time again.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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).
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.
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.
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.
Once the portobello mushrooms have roasted, thinly slice.
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.
