Name: MUSHROOM BOURGUIGNON WITH CREAMY BUTTER BEAN MASH
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 800 g chestnut mushrooms, halved; 250 g baby onions, peeled topped and tailed; 250 g chantenay carrots, topped and tailed; 4 garlic cloves, minced; 1 bottle (750ml) vegan red wine; 350 mls veg stock, I used Kallo umami stock cubes; 2 tbsp tomato puree; 2 tbsp brown miso; 1 tbsp tamari; 5 sprigs thyme; 4 sprigs rosemary; 2 bay leaves, optional; 2 tbsp olive oil or rapeseed; 1/2- 1 tbsp Arrowroot powder; Handful chopped parsley; Himalayan salt & black pepper; 2 cans butter beans, drained; 1.5 tsp fresh chopped thyme; 1.5 tsp fresh chopped rosemary; 1 garlic clove, minced; 200 ml almond milk; 1/2 tsp Dijon mustard; 1 tbsp olive oil; Himalayan salt and black pepper

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MUSHROOM BOURGUIGNON WITH CREAMY BUTTER BEAN MASH

gluten free, Mains, VEGAN
0

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