Mushroom Bourguignon

with Green Beans and Fettuccine
This vegan supper is rich and wholesome.
Cals 663 · Prot 31 · Carbs 141 · Fat 3
Vegan
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30 min
photo
This vegan supper is rich and wholesome.
Cals 663 · Prot 31 · Carbs 141 · Fat 3
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Sauce
Carrot
1 Piece
Shallots
1 Piece
Chestnut mushrooms
500 Grams
Garlic cloves
3 Pieces
Sun dried tomatoes
90 Grams
Olive oil
1 Tbsp
Fresh thyme
10 Grams
Balsamic vinegar
15 ML
Tomato paste
70 Grams
Brown sugar
10 Grams
Tomato passata
200 Grams
Water
150 ML
Vegetable stock cube
1 Piece
Salt
0.5 Tsp
Fettuccine
250 Grams
To serve
Green beans
250 Grams

Tips for fussy eaters

Leave out the mushrooms and balsamic vinegar. Serve with grated cheddar cheese.

Pro tip

Not on a vegan diet? Fry the mushrooms in butter!

Before you start

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

Instructions

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1 Prep vegetables

Peel and dice the carrots. Peel and chop the shallots. Clean and slice the mushrooms. Peel and mince the garlic. Rinse and trim the green beans. Slice the sun dried tomatoes.
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2 Fry mushrooms

Heat a pan over a high heat with a drizzle of oil and fry the mushrooms for 6 min until browned. 
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3 Fry vegetables

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

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

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the fettucine and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
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6 Boil green beans

Cook the green beans in a second pot of salted boiling water for 3-4 min or until tender. Drain once cooked. Serve the mushroom sauce over the drained fettucine with the green beans to the side.

Tips for fussy eaters

Leave out the mushrooms and balsamic vinegar. Serve with grated cheddar cheese.

Pro tip

Not on a vegan diet? Fry the mushrooms in butter!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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