You wont have MUSHROOM after this

Sunday supper suggestion! ✨

With wintery cold nights settling in, what more could you want than a delicious belly warming stew to have on a Sunday evening. The PERFECT pre new week dinner, to make both your belly and your hearts warm. Recently i’ve been making a conscious effort to eat less meat, obviously to benefit the environment, and also it seems to be helping with my dodgy gut problems! So I decided to make a mushroom bourguignon for dinner last night.

Ive spent 5 winters working in chalet hotels in the Alps, and as much as its been some of the best years of my life, i’ve been planted with some NOT so good long lasting memories…. and one of those is BOURGUIGNON!

EVERY Sunday for 5 years, the chefs in the kitchen would make our guests a delicious beef bourguignon for their FIRST night dinner arriving in France. YES this is a delightful way for them to start their holidays with a proper Francaissss dinner. BUT for me it has simply ruined a classic french dish. For us Sunday is transfer day… a long old day of cleaning in order to changeover the hotel for new guests, and smelling this same smell each week has created a hatred for the dish, by associating it with this day.

Im not saying im never going to eat it again, as the tastiness out weights the memories, but for now im going to avoid. HOWEVER I decided to make an alternative, because you really cant beat that rich beautiful stew flavour.

MUSHROOMS…

Mushrooms make an excellent substitute for a veggie version of the dish. They are packed with protein way more than you would get from your beef. Many dont like the texture of the little guys, I went through a stage of it, but if you can get past that, they work perfectly in SO many veggie dishes.

With a stew you really want some proper creamy mashed potatoes to soak up all the goodness in the jus. However I have the perfect healthier alternative for you…

I have a new and very powerful love for bean mash! By slowly cooking mixed beans in stock and herbs, it can be blended down into protein packed, flavoursome mash, which works SO well will the Bourguignon.

So let me talk you through just how to make this sensational dish..

Mushroom bourguignon with bean mash! 🍄

mushroom bourguignon

Serves 4

Ingredients…

For the Bourguignon..

  • – 1 red onion
  • – 3 cloves of garlic
  • – 1 punnet of mushrooms
  • – 3 carrots
  • – 3 sticks of celery
  • – 2 beef stock cubes/pots (can use veggie)
  • – 1 tbsp soy sauce
  • – 2 tsp thyme
  • – 2 bay leaves
  • – salt and pepper
  • – 1 cup of red wine (I didn’t have any… so I used 3 cubes of dark chocolate which worked perfectly!)
  • – 1 cup of water
  • – 2 tsp tomato paste
  • – corn flour for thickening

For the bean mash..

  • 1 tin of 6 mixed bean
  • 1 tin of bean choice ( I used chickpea)
  • 1 chopped onion
  • 2 cloves of garlic
  • 1 veggie stock cube and water
  • 2 tsp thyme
  • 2 tsp oregano
  • 2 tsp rosemary
  • 2 bayleaves
Base vegetables of the bourguignon

Method..

For the Bourguignon..

  1. Slice your red onion into thin strips, and your garlic finely. Place in a large saucepan and soften on a low heat.
  2. Meanwhile chop your carrots and celery into thin disks. With your mushrooms, depending on the size I chopped mine into halves, as they shrink loads and I still want to get the full bite of them.
  3. Next add in your celery and carrots to the pot and soften with a lid on for a couple minutes.
  4. Now add in your herbs, stock and soy and cook for a minute. Meanwhile boil your kettle for your stock.
  5. Now add your stock cubes and water to the pot. I added a couple of cubes of dark chocolate because I didn’t have any wine, and the flavours combined perfectly like wine would. Add in your mushrooms and cook on a low heat for approx 30 mins. Use cornflour to thicken before serving.
Bean mash

For the bean mash..

  1. Whilst cooking your bourguignon you need to make your bean mash. Finely cut your onion and garlic and soften in a large frying pan.
  2. Then add in your beans and herbs. Add your stock and some boiling water.
  3. Allow this mix to slowly simmer and the beans soften. Ensure to stir regularly and top up the water if necessary.
  4. After approx 30 minutes, remove from the heat. Add the mix to a blending cup and blend until smooth. You may need to add a little more water depending on how dry your mix is.

Its super easy to make this dish, just ensure to cook both elements on a low heat slowly. Then serve together. The texture of the mash is very soft, but it works perfectly with the juicy gravy that comes from the bourguignon.

Et voila, Bon Appetite

Follow my blog healthy, recipes from all around the world. Thanks!

Emily

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