Mushroom Bourguignon

Name: Mushroom Bourguignon with Mash Potato and Green Beans
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Carrot; 1 Piece of Red onion; 250 Grams of Mushroom; 250 Grams of Chestnut mushrooms; 3 Piece of Garlic cloves; 60 Grams of Sun dried tomatoes; 10 Grams of Fresh thyme; 1 Tbsp of Olive oil; 1 Tsp of Salt; 15 ML of Balsamic vinegar; 30 Grams of Tomato paste; 10 Grams of Brown sugar; 200 Grams of Tomato passata; 150 ML of Water; 600 Grams of Potatoes; 1 Tsp of Salt; 20 Grams of Salted vegan butter; 1 Tsp of Black pepper; 150 Grams of Green beans

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!).

499 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!).

499 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

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.

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.

3 Fry mushrooms

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

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.

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.

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.