Mushroom Bourguignon

Vegan
Mushroom Bourguignon
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Prep: 10 mins Cooks: 40 mins

Ingredients (Serves 2)

Metric
Imperial

  • 1-2 tbsp olive oil
  • 160 g leekcut into 1cm thick rounds
  • 160 g shallotdiced
  • 2-3 garlic clovesdiced
  • 2-3 tsp thyme (dried)
  • 1 tsp paprika
  • 1 bay leaf
  • 200 g mixed mushroomtorn (or roughly chopped)
  • 150 ml red wine
  • 400-500 ml passata
  • 2-3 tbsp balsamic vinegar
  • 20 g parsley chopped
  • 2 slice sourdough bread(optional)
Dinner

This veggie version of a French classic dish, Bourguignon, is super easy to make and batch cook. The indulgent flavours work beautifully with the mushrooms.

Prep: 10 mins Cooks: 40 mins

Ingredients (Serves 2)

Metric
Imperial

  • 1-2 tbsp olive oil
  • 160 g leekcut into 1cm thick rounds
  • 160 g shallotdiced
  • 2-3 garlic clovesdiced
  • 2-3 tsp thyme (dried)
  • 1 tsp paprika
  • 1 bay leaf
  • 200 g mixed mushroomtorn (or roughly chopped)
  • 150 ml red wine
  • 400-500 ml passata
  • 2-3 tbsp balsamic vinegar
  • 20 g parsley chopped
  • 2 slice sourdough bread(optional)

Gather ...

Gather your ingredients.

Heat th...

Heat the olive oil in a large casserole dish on medium heat. Add the leek and shallots and cook for 5 minutes or until starting to soften. Then add the garlic, thyme, paprika and bay leaf with a big pinch of salt and pepper.

Stir to...

Stir to combine and cook for a 2-3 minutes to infuse the flavours.

Add the...

Add the mushrooms and mix into the flavoured vegetables.

Cook th...

Cook the mushrooms for 10 minutes, or until most of the liquid has been released.

Add the...

Add the red wine, passata and balsamic vinegar and bring to a simmer.

Cook fo...

Cook for 15-20 minutes, or until the sauce has thickened. Then add the parsley.

Finish ...

Finish with extra parsley and serve with sourdough toast (optional).

get started

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