‘Shroom bourguignon

A traditional French inspired, fully plant based dish to warm your belly. Perfect for cold winter evenings.
We dropped this recipe on our workshop back in January. It was an overwhelming success, so we couldn’t wait to share it with you!

20 minutes
preparation time
40 minutes
cooking time
6 plates
filled with yummy food

Ingredients

For the stew:

  • 1 l sliced shiitake mushrooms (~250g)
  • 1 l sliced button mushrooms (~250g)
  • 12 tbsp. of olive oil
  • 2 onions, finely chopped
  • 4 carrots, peeled and chopped
  • 8 garlic cloves, minced
  • 2 tsp. of thyme
  • 2 tsp. of oregano
  • 1 tsp. of salt & pepper (or to taste)
  • 4 tbsp. of tomato paste
  • 500 ml full bodied dry red wine
  • 250 ml water
  • 4 tbsp. of margarine
  • 4 tbsp. of flour

For the mash:

  • 6 large potatoes, cut into cubes
  • 4 cups cauliflower florets
  • 4 tablespoons of margarine
  • 250 ml oat milk
  • Pepper and salt to taste

Method

Make the stew:

  1. In a large pot, warm 6 tablespoons of olive oil over medium-low heat. Add the sliced mushrooms and cook for 5 minutes. Set aside.
  2. Add the remaining 6 tablespoons of olive oil to another pot over medium heat. Stir in the onions, carrots and garlic. Season with thyme, oregano, salt and pepper and cook for 10-15 minutes.
  3. Add the mushrooms to the second pot along with the tomato paste. Stir everything together and cook for another 5 minutes. Add the water gradually.
  4. Pour in the red wine, then bring to a boil. Allow to cook for 10-15 minutes, until liquid has reduced by half, then reduce heat to low.
  5. Heat the margarine to liquid consistency. In a small bowl, combine the margarine and the flour by mashing them together with a fork. Add it to the pot and stir together until the sauce thickens.

Make the mash:

  1. Peel the potatoes. Wash and cut the potatoes and the cauliflower in cubes. Place them in a large pot and cover with water. Bring to a boil and cook for about 10-15 minutes or until soft enough to mash. Pierce with a knife to check for softness. Cook longer if needed.
  2. Drain the potatoes and cauliflower. Add margarine and pour in as much of the oat milk gradually as needed, while mashing together until smooth. Make sure to not dilute your mash too much, be careful with the milk.
  3. Add the salt and pepper then continue to mash until well combined.

Enjoy! ❤