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Rich Mushroom Bourguignon with Celeriac Purée

This rich, smoky stew, paired with creamy, smooth celeriac is autumnal comfort food at its finest. Use a mixture of mushrooms or just one variety: Chestnut, Portobello, and Shiitake all work well here.

Ingredients
Rich Mushroom Bourguignon with Celeriac Purée

For the Bourguignon:

  • 2 tbsp dairy-free butter
  • 2 tbsp olive oil
  • 1 large white onion, peeled and sliced
  • 750g (8 scant cups) chestnut mushrooms, wiped and halved
  • 25g dried porcini mushrooms, soaked in hot water
  • 3 cloves garlic, peeled and sliced
  • 2 carrots, peeled and diced
  •  400g shallots, peeled and left whole
  • 2 bay leaves
  • 2 large sprigs fresh thyme
  • 480ml (2 cups) vegetable stock
  • 1-2 tbsp vegan Worcestershire sauce
  • 480ml (2 cups) full bodied, vegan red wine
  • Sea salt and black pepper, to taste
  • 1 tbsp plain flour mixed to a paste with 1 tbsp dairy-free butter

For the celeriac purée:

  • 1 large celeriac, peeled and cubed
  • 1 tsp bouillon powder
  • 1 tsp sea salt flakes
  • 1 tbsp dairy-free butter
  • 2 tsp Dijon mustard
  • ½ tsp grated nutmeg
  • Black pepper, to taste

Method

  1. Heat one tablespoon of the butter and olive oil in a large, lidded casserole dish, then add the onions and half the mushrooms. Fry over a high heat so the mushrooms begin to sear on the outside before they release their juices. Remove from the pan, set aside and repeat with the remaining butter, oil and mushrooms.
  2. Once the mushrooms and onions are cooked, remove from pan and add the carrots, shallots, bay and thyme. Cook over a medium heat, stirring often, for 7-8 minutes or until starting to colour. Add the garlic and cook for a further 2 minutes.
  3. Add the stock, Worcestershire sauce and red wine to the vegetables in the pan and season well. Drain and roughly chop the porcini, then add these along with their liquid, taking care to avoid any grit left in the bottom of the dish. Bring to a simmer and leave to cook gently for 30 minutes, until reduced.
  4. Place the cubed celeriac into a large pan, along with the bouillon and salt. Cover with plenty of water and bring to a boil. Reduce the heat and leave to simmer for 15 minutes, or until very tender. Once cooked, drain really well and add the remaining ingredients. Mash together until very smooth, then set aside and keep warm until ready to serve.
  5. Add the mushrooms back to the pan and remove the thyme and bay. Taste to check the seasoning and adjust if necessary.
  6. Whisk in the flour and butter paste and keep stirring until the sauce is glossy and thickened.

Per serving (649g) Calories: 352, Carbohydrates: 16g, Sugars: 11g, Salt: 2.3g, Fat: 16g Saturates: 3g, Protein: 11g

Taken from October 2018 (Issue 43) Vegan Life Magazine

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