Mushroom Bourguignon

Name: Mushroom Bourguignon with Cheesy Spring Onion Mash
Total time: 40 min
Yield: 2
Cuisine: French
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; 450 grams Potatoes; 28 grams Red Wine Stock Paste; 22 grams Wild Mushroom Paste; 1 sachet(s) Dried Thyme; 30 grams Tomato Puree; 4 unit(s) Portobello Mushrooms; 250 milliliter(s) Boiled Water; 30 grams Butter

with Cheesy Spring Onion Mash

Get 50% off 1st box + free dessert for life!

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

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.