How to Make This Mushroom Bourguignon with White Bean Mash & Kale Crisps

30 g (1 oz) dried porcini mushrooms, soaked in boiling water for 15 minutes (you can use 30g extra mixed mushrooms if you don’t want to use any dried)

2 tbsp vegan butter (use oil if you prefer)

600 g (17.5 oz) mixture of mushrooms, big ones halved and small ones left whole

125 g (4.5 oz) shallots or pearl onions, halved or quartered if large

2 carrots, thickly sliced

120 g (4 oz) vegan lardons or 2 handfuls of pre-cooked chestnuts, roughly chopped (optional - use gluten-free if needed)

2 cloves garlic, crushed

1 tbsp plain four (use gluten-free if needed)

1 tbsp tomato purée

275 ml (1½ cups) fruity vegan red wine

250 ml (1 cup) vegan stock (use 1 stock cube in boiling water)

6 sprigs thyme

1 bay leaf

Salt and pepper, to taste

Handful of parsley, roughly chopped

subheading: White bean mash:

500 g (17.5 oz) floury potatoes, peeled and cut into even chunks

2x 400 g (14 oz) tins butterbeans or cannellini beans, drained and rinsed

2 cloves garlic, finely chopped

35 g (2½ tbsp) vegan butter

50 ml (¼ cup) unsweetened plant milk

1 tbsp lemon juice

1 tsp salt

¼ tsp black pepper

subheading: Kale crisps:

Steam the kale if you prefer or serve with salad or other green vegetables

100 g (3.5oz) kale or cavolo nero leaves, hard/thick stems removed

½ tbsp olive oil

Very light sprinkling of salt

Directions at plantbasednews.org

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer