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Vegan mushroom bourguignon





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Ingredientes para

Vegan mushroom bourguignon

  • 10g dried porcini mushrooms
  • 160ml (2/3 cup) Massel vegetable liquid stock, warmed
  • 80ml (1/3 cup) extra virgin olive oil
  • 300g cap mushrooms, thickly sliced
  • 300g button mushrooms, thickly sliced
  • 200g (about 8-10) French shallots, peeled, halved
  • 2 carrots, peeled, thickly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 2 teaspoons plain flour
  • 80ml (1/3 cup) red wine
  • 2 fresh thyme sprigs, leaves finely chopped
  • 1kg brushed potatoes, peeled, cut into 3-4cm pieces
  • Continental parsley sprigs, to serve
  • Como se hace la

    Vegan mushroom bourguignon

    Dificultad: Easy


    • Step 1
      Place the porcini mushrooms in a heatproof bowl then pour over the stock. Set aside to soak until required.
    • Step 2
      Heat 2 teaspoons of the oil in a large, deep frying pan over high heat. Add one-third of the cap and button mushrooms and cook, stirring occasionally, for 2-3 minutes or until the mushrooms start to soften. Transfer to a bowl. Repeat with the remaining mushrooms, in 2 more batches, adding 2 more teaspoons of oil to each batch.


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