Mushroom bourguignon

Method

1. Halve or quarter the mushrooms so the pieces are bite-sized. Chop the onion finely, slice the carrots into 1 cm rounds and crush the garlic.
2. Warm half the olive oil in a large pot over a medium-high heat. Fry the mushrooms for 8 to 10 minutes, stirring only now and then, until the liquid has cooked off and they are deeply browned. Tip them onto a plate.
3. Lower the heat to medium and add the rest of the oil, the onion and the carrots with a pinch of salt. Cook for about 8 minutes until the onion is soft, then stir in the garlic and tomato purée for 1 minute.
4. Add the red wine and let it bubble for 2 minutes. Stir in the dried thyme, crumble in the stock cube, add 300 ml of water and simmer uncovered for 25 minutes, until the carrots are tender and the sauce is glossy and reduced.
5. While that simmers, peel the potatoes and cut them into even chunks. Boil them in a second pan of salted water for 15 to 18 minutes, until a knife goes in with no resistance.
6. Drain the potatoes and let them steam dry for 2 minutes. Mash them with the oat milk until smooth and add salt and pepper to taste.
7. Put the mushrooms back in the pot for the last 5 minutes of simmering, and adjust the seasoning. Spoon the bourguignon over the mash.

Tip Do not crowd the mushrooms. If they start to steam instead of brown, cook them in two batches.

Photo made with AI.

From Nosha · nosha.app