Mushroom Bourguignon

with Mash Potato and Green Beans
Bourguignon refers to a recipe that is prepared in the style of the French region of Bourgogne (aka Burgundy!).
427 Reviews
Cals 548 · Prot 27 · Carbs 95 · Fat 11
Vegan
Calorie Smart
45 min
Mushroom Bourguignon with Mash Potato and Green Beans
Bourguignon refers to a recipe that is prepared in the style of the French region of Bourgogne (aka Burgundy!).
427 Reviews
Cals 548 · Prot 27 · Carbs 95 · Fat 11
Vegan
Calorie Smart
Ingredients
Bourguignon
Carrot
1 Piece
Red onion
1 Piece
Mushroom
250 Grams
Chestnut mushrooms
250 Grams
Garlic cloves
3 Piece
Sun dried tomatoes
60 Grams
Fresh thyme
10 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Balsamic vinegar 14*
15 ML
Tomato paste
30 Grams
Brown sugar
10 Grams
Tomato passata
200 Grams
Water
150 ML
To serve
Potatoes
600 Grams
Salt
0.5 Tsp
Salted vegan butter
20 Grams
Black pepper
0.5 Tsp
Green beans
150 Grams

Allergens

*14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2295 / 548
Fats (g) 11.1
of which saturated (g) 5.1
Carbohydrates (g) 95
of which sugars (g) 34.3
Fibers (g) 21.3
Proteins (g) 26.8
Salt (g) 1.7
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Make mash

1 Make mash

Peel and chop the potatoes into bite-size pieces. Add them to a pot of boiling water with a generous pinch of salt and cook over a medium heat for 15 min or until soft. Once soft, drain the potatoes and return them to the pot with the vegan butter. Mash until smooth. Season with salt and pepper.
Prep vegetables

2 Prep vegetables

Meanwhile, peel and finely chop the carrot and onion. Clean and slice the mushrooms. Peel and mince the garlic. Slice the sun dried tomatoes. Strip and finely chop the thyme leaves.
Fry mushrooms

3 Fry mushrooms

Heat a large non-stick pan over a high heat with a drizzle of oil. Once hot, add the mushrooms with a pinch of salt and fry for 6 min until browned.
Fry vegetables

4 Fry vegetables

Add another drizzle of oil along with the carrots, onion and garlic. Fry for 5-6 min until softened. Add the thyme and sun dried tomatoes.
Simmer

5 Simmer

Add the balsamic vinegar, tomato paste, brown sugar, tomato passata, and measured water to the pan. Reduce the heat to low and simmer for 10 min until thickened. Season with salt to taste.
Boil green beans

6 Boil green beans

Meanwhile, trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. Serve the mushroom bourguignon over the mashed potato with the green beans to the side.
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