Vegetarian Meals

Mushroom Bourguignon with Brussel Sprout Mash

I saw a recipe for mushroom bourguignon on my “Hungermama Meal Planning” Facebook group and knew I had to give it a go. We are big fans of beef bourguignon around our house and this vegetarian version was the first one I had seen that worth a try.

The original recipe was a bit too fussy for my (lazy) tastes, so I did what I could to simplify things. I also added more veg via the brussel sprouts in the mash. The most time consuming bit is washing and cutting all the mushrooms, but if you’re really pressed for time, you can always buy them chopped! (Or just have the kids do it earlier in the week when they are bored.)

Mushroom Bourguignon with Brussel Sprout Mash

Print Recipe

Ingredients

  • MUSHROOM BOURGUIGNON:
  • 1 bag of pre-chopped shallots or one chopped onion (you can attempt to chop 12 shallots as per the original recipe, but you may want to prep them BEFORE having children)
  • 750g (about 24oz or 10 cups) of various fresh mushrooms, washed and chopped (I did 250g portobello, 250g shiitake, and 250 chestnut mushrooms)
  • 30g (2 tablespoons) unsalted butter
  • 2 tablespoons olive oil
  • 2 large carrots, chopped
  • 3 cloves of garlic, minced
  • 6 whole sprigs of fresh thyme
  • 1 fresh bay leaves
  • 500ml (2 cups) red wine
  • 100ml vegetable broth (if you want to make the flavours less strong, use more veg broth and less of the wine)
  • 1 tablespoon tomato purée
  • salt and pepper to taste
  • MASH:
  • 4 large potatoes
  • 10-20 brussel sprouts (depending on preference)
  • 1/2 cup of cream (I used oat cream and highly recommend giving it a try!)
  • salt and pepper to taste

Instructions

1

MUSHROOM BOURGUIGNON:

2

Wash and chop mushrooms (this is a great task for kids!)

3

Heat half of the butter (15g or 1 tablespoon) and 1 tablespoon of olive oil in a large pot

4

Add chopped mushrooms to the pot and stir regularly until they they have softened (and shrunk down about 50% in size)

5

Pour mushrooms and their juices into a bowl and set aside

6

In the same pot (no need to rinse it), add the remaining 15g of butter over medium heat

7

Sautee the entire bag of shallots along with the chopped carrots

8

Once softened, add the wine and vegetable broth

9

Add tomato purée, bay leaf and fresh thyme sprigs

10

Let simmer for 20-30 minutes while you prepare the mash

11

MASH:

12

Peel (or don't) and cut the potatoes into quarters and boil until soft

13

Slice brussel sprouts and add to the potatoes for the last three minutes to soften

14

Drain and mash thoroughly

15

Stir in cream and season with salt and pepper

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