Mushroom + Miso Bourguignon with Butter Bean Mash by @jorgelavelar

N/A

4 servings

🍄

700 g

Closed Cup Mushrooms

🫒

30 ml

Olive Oil

🧂

3 g

Salt

🌶️

0.5 g

Pepper

🧅

10

Shallots

🥕

2

Carrots

🧄

3

Garlic Cloves

🍷

240 ml

Red Wine

🍲

360 ml

Vegetable Stock

🍅

23 ml

Tomato Purée

🫘

23 ml

Miso Paste

🌿

3 sprigs

Fresh Thyme

🍃

3

Bay Leaves

🍁

5 ml

Maple Syrup

🌿

15 g

Fresh Parsley

🥖

1 loaf

Baguette

🫘

1.2 kg

Butter Beans

🍋

30 ml

Lemon

🟨

60 ml

Nutritional Yeast

Preparation Steps

  1. Step 1/14

    Wipe and trim the 700 g closed cup mushrooms, then halve or quarter any large mushrooms.

    closed cup mushrooms
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Heat 1 tablespoon olive oil in the large Dutch oven over high heat, then brown the mushrooms in batches until deeply golden.

    olive oil
    closed cup mushrooms
    🍲large Dutch oven
    🥄wooden spoon
    🥄measuring spoons

  3. Step 3/14

    Season the browned mushrooms with salt and black pepper, then transfer them to a bowl temporarily.

    closed cup mushrooms
    salt
    black pepper
    🍲large Dutch oven
    🥄wooden spoon

  4. Step 4/14

    Add the remaining 1 tablespoon olive oil to the Dutch oven, then cook the 10 halved shallots and 2 chopped carrots for 8 minutes.

    olive oil
    shallots
    carrots
    🍲large Dutch oven
    🥄wooden spoon

  5. Step 5/14

    Stir in the 3 chopped garlic cloves and cook for 1 minute until fragrant.

    garlic cloves
    🍲large Dutch oven
    🥄wooden spoon

  6. Step 6/14

    Add the 1.5 tablespoons tomato purée and 1.5 tablespoons red miso paste, then cook for 2 minutes while stirring.

    tomato purée
    red miso paste
    🍲large Dutch oven
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/14

    Pour in the 240 ml vegan-friendly red wine and scrape the bottom of the Dutch oven to loosen browned bits.

    vegan-friendly red wine
    🍲large Dutch oven
    🥄wooden spoon
    🧪measuring jug

  8. Step 8/14

    Add the 360 ml vegetable stock, 3 thyme sprigs, and 3 bay leaves, then return the browned mushrooms to the Dutch oven.

    vegetable stock
    fresh thyme sprigs
    bay leaves
    closed cup mushrooms
    🍲large Dutch oven
    🥄wooden spoon
    🧪measuring jug

  9. Step 9/14

    Bring the bourguignon to a simmer, then cook uncovered over low heat for 30 minutes until the sauce is reduced and vegetables are tender.

    🍲large Dutch oven
    🥄wooden spoon

  10. Step 10/14

    Stir in the 1 teaspoon maple syrup if desired, then remove and discard the thyme sprigs and bay leaves.

    maple syrup
    fresh thyme sprigs
    bay leaves
    🍲large Dutch oven
    🥄wooden spoon

  11. Step 11/14

    Drain and rinse the 3 tins of butter beans, then warm them in a separate pot over medium-low heat for 5 minutes.

    canned butter beans
    🫗colander
    🍲large Dutch oven

  12. Step 12/14

    Add the lemon juice and 4 tablespoons nutritional yeast to the warm butter beans, then mash until creamy with some texture remaining.

    canned butter beans
    lemon juice
    nutritional yeast
    🍲large Dutch oven
    🥔potato masher
    🥄measuring spoons

  13. Step 13/14

    Divide the butter bean mash between 4 bowls, then spoon the mushroom miso bourguignon over it.

    canned butter beans
    closed cup mushrooms
    🥄wooden spoon

  14. Step 14/14

    Garnish with the chopped fresh parsley, then serve with sliced baguette.

    fresh parsley
    baguette
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Mushrooms, Fats and Oils, Seasonings, Alliums, Stocks and Broths, Condiments, Herbs, Sweeteners, Bakery, Nutritional Yeast

Ingredients

Closed cup mushrooms, Olive oil, Salt, Pepper, Shallots, Carrots, Garlic cloves, Red wine, Vegetable stock, Tomato purée, Miso paste, Fresh thyme, Bay leaves, Maple syrup, Fresh parsley, Baguette, Butter beans, Lemon, Nutritional yeast

Allergens

Gluten, Wheat

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-Based

Calories

620 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 101g, Dietary Fiber: 19g, Fat: 12g, Sugars: 12g

Nutritional Information

Minerals

Iron: 7mg, Potassium: 1260mg, Calcium: 150mg, Sodium: 920mg

Vitamins

Vitamin A: 620µg RAE, Vitamin C: 24mg, Vitamin B12: 2.4µg, Folate: 170µg DFE

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, large Dutch oven, wooden spoon, colander, potato masher, measuring spoons, measuring jug

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Stew

Occasions

Dinner, Weekend Meal, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

French, Vegan

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Tender, Hearty, Saucy, Rustic

Flavors

Umami, Savory, Earthy, Tangy, Herbaceous, Rich, Slightly Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked food out longer than 2 hours,Keep covered), fridge : 4 days (Cool quickly before refrigerating,Store bourguignon and bean mash in airtight containers,Reheat thoroughly until steaming hot), freezer : 3 months (Freeze the bourguignon in an airtight freezer-safe container,Freeze bean mash separately for best texture,Thaw overnight in the refrigerator before reheating)