Vegan mushroom bourguignon

Personas:

Preparación:

Cocción:

Tiempo total:

Ingredientes para

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

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.