Mushroom Bourguignon with White Bean Mash & Kale Crisps

Name: Mushroom Bourguignon with White Bean Mash & Kale Crisps
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: French
Ingredients: Bourguignon; 30g/1 oz dried porcini mushrooms, soaked in boiling water for 15 minutes (you can use 30g extra mixed mushrooms if you don’t want to use any dried); 2 tbsp vegan butter (use oil if you prefer); 600g/17.5 oz mixture of mushrooms, big ones halved and small ones left whole; 125g/4.5 oz shallots or pearl onions, halved or quartered if large; 2 carrots, thickly sliced; 120g/4 oz vegan lardons or 2 handfuls of pre-cooked chestnuts, roughly chopped (optional – use gluten-free if needed); 2 cloves garlic, crushed; 1 tbsp plain four (use gluten-free if needed); 1 tbsp tomato purée; 375ml/1½ cups fruity vegan red wine; 250ml/1 cup vegan stock (use 1 stock cube in boiling water); 6 sprigs thyme; 1 bay leaf; Salt and pepper, to taste; Handful of parsley, roughly chopped; White bean mash; 500g/17.5 oz floury potatoes, peeled and cut into even chunks; 2 x 400g/14 oz tins butterbeans or cannellini beans, drained and rinsed; 2 cloves garlic, finely chopped; 35g/2½ tbsp vegan butter; 50ml/¼ cup unsweetened plant milk; 1 tbsp lemon juice; 1 tsp salt; ¼ tsp black pepper; Kale crisps; Steam the kale if you prefer or serve with salad or other green vegetables; 100g/3.5oz kale or cavolo nero leaves, hard/thick stems removed; ½ tbsp olive oil; Very light sprinkling of salt

↓ Jump to recipe

Well here’s a deliciously simple take on a French classic. Enjoy a medley of mushrooms and herby goodness in a rich, gravy-like red wine sauce. Serve on a bed of our creamy white bean mash topped off with kale crisps and take your comfort food to the next level.

This recipe was taken from Viva!’s stunning new cookbook Everyone Can Cook Vegan: 100 mouth-watering recipes to use every day.

Photograph by Rebel Recipes.

Gluten free

Wheat free

Freezable

Cheap

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

20 min

Cook time

40 min

Total time

Cuisine

French

Meal

mains

Servings

Ingredients

Bourguignon

30g/1 oz dried porcini mushrooms, soaked in boiling water for 15 minutes (you can use 30g extra mixed mushrooms if you don’t want to use any dried)
2 tbsp vegan butter (use oil if you prefer)
600g/17.5 oz mixture of mushrooms, big ones halved and small ones left whole
125g/4.5 oz shallots or pearl onions, halved or quartered if large
2 carrots, thickly sliced
120g/4 oz vegan lardons or 2 handfuls of pre-cooked chestnuts, roughly chopped (optional – use gluten-free if needed)
2 cloves garlic, crushed
1 tbsp plain four (use gluten-free if needed)
1 tbsp tomato purée
375ml/1½ cups fruity vegan red wine
250ml/1 cup vegan stock (use 1 stock cube in boiling water)
6 sprigs thyme
1 bay leaf
Salt and pepper, to taste
Handful of parsley, roughly chopped

White bean mash

500g/17.5 oz floury potatoes, peeled and cut into even chunks
2 x 400g/14 oz tins butterbeans or cannellini beans, drained and rinsed
2 cloves garlic, finely chopped
35g/2½ tbsp vegan butter
50ml/¼ cup unsweetened plant milk
1 tbsp lemon juice
1 tsp salt
¼ tsp black pepper

Kale crisps

Steam the kale if you prefer or serve with salad or other green vegetables

100g/3.5oz kale or cavolo nero leaves, hard/thick stems removed
½ tbsp olive oil
Very light sprinkling of salt

Instructions

Bourguignon

Heat 1 tablespoon of the vegan butter in a large saucepan on a medium heat. Add your mixture of mushrooms (but not the porcini mushrooms). Heat until cooked but firm, stirring frequently. Remove from the pan and set aside.
Add 1 tablespoon of vegan butter to the pan and add the shallots/onions, the carrot and the vegan lardons or chestnuts. Cook for 5-10 minutes, stirring frequently.
Stir through the garlic and cook for a further 2 minutes.
Pour in the flour thoroughly combine with the other ingredients. Heat for 1 minute.
Drain the porcini mushrooms then add them to the pan along with the tomato purée, red wine, stock, thyme sprigs and bay leaf. Simmer on medium for around 20 minutes or until the liquid has reduced down significantly and you have your desired consistency. You can make your mash while the stew is simmering.
Stir through the cooked mixed mushrooms and heat for 2 minutes.
Top with fresh parsley.

Mash

Place the potatoes in a large saucepan, cover with cold water and add a little salt.
Bring the potatoes to the boil then simmer on low – medium until tender but not overcooked. At 5 minutes before the end of cooking time, add the butterbeans.
Drain the potatoes/beans in a colander and leave them to steam dry for a couple of minutes.
Fry the garlic on a medium heat, in a little oil for 2 minutes.
Add the potatoes/beans to a food processor along with the garlic, butter, plant milk, lemon juice, salt and pepper. Blend until really smooth (if you’d rather have more texture in your mash then use a potato masher instead of blending).

Kale crisps

Preheat the oven to 130°C/265°F/Gas Mark 1.
Lay the kale out onto a baking tray so the leaves don’t touch.
Drizzle over the olive oil and salt then fully cover all the leaves (you might want to get your hands in there!).
Place in the oven for 15-20 minutes, or until crispy, turning once.

Tip: as an alternative, use the bourguignon as a delicious pie filling

Keywords

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Mushroom Bourguignon with White Bean Mash & Kale Crisps

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

Donate

Related recipes

Vegan ‘Baileys’ Irish Cream Liqueur

Best Ever Tiramisu

No Turkey Festive Roast

Smoky Jerk-Glazed Kebabs & Superfood Salad With Pineapple & Mint Dressing

Creamy Roasted Red Pepper Pasta

Quick & Easy Tacos With Toasted Pecans & Tahini Drizzle (high-protein)