Mushroom Bourguignon with Mashed Potatoes

COOK TIME - 30-40min
2 SERVINGS

We’ve put a vegetarian spin on a French culinary masterpiece, beef bourguignon, and it’s so rich you won’t miss the meat! Mushrooms are simmered with aromatics & herbs becomes a hearty, silky stew that’s perfect for serving over creamy mashed potatoes. Bon Appetit! 

Nutrition PER SERVING
Calories 560 kcal
Fat 27.0 g
Protein 13.0 g
Carbohydrate 70.0 g
Sodium 685 mg
Mushroom Bourguignon with Mashed Potatoes
DF
Vegetarian

fresh ingredients

IN THE KIT

  • 8 oz
    mushrooms
  • 1 oz
    GF flour
  • 10 oz
    potatoes
  • 2 oz
    butter/cream blend
  • 4 oz
    carrot
  • 1 oz
    fresh parsley
  • 2 oz
    red wine
  • 1 oz
    tamari soy sauce
  • 6 oz
    tomato paste
  • 2
    cloves garlic
  • 2 oz
    onion
  • 1 oz
    rosemary

Not Included

Salt & pepper

Olive oil 

Extra butter/milk/cream if desired

 

Kitchen Items Needed

Medium saucepan

Medium Dutch oven or pot with lid 

Potato masher or fork

1 cup of water

cook along

INSTRUCTIONS

Prep

Peel potatoes, then cut into 1-inch pieces;

Halve mushrooms (quarter, if large);

Scrub carrot, then cut crosswise into 1½-inch pieces; 

Peel, finely chop onion;

Finely dice 1 garlic clove;

Remove leaves from stems & finely chop parsley.

1Cook Potatoes

Place potatoes in a medium saucepan, fill with water, a pinch of salt & a whole garlic clove. Cover, & bring to a boil. Uncover, cook until potatoes are easily pierced with a fork, about 12-15 minutes. Drain, & return potatoes & garlic clove to saucepan. Cover so it stays warm off heat.

2Sauté Mushrooms & Carrots

In a medium Dutch oven or pot, heat a drizzle of oil over medium-high. Add mushrooms, cook, stirring occasionally, until browned & any liquid is evaporated, about 5 minutes. Add carrots, cook until soft - about 3-4 minutes.

3Add Aromatics & Flour

To the pot with veggies, add chopped onion, & drizzle of oil. Cook, stirring, for about 2-3 minutes. Stir in chopped garlic, rosemary, tomato paste, flour; cook until fragrant & tomato paste is slightly darkened, about 1 minute.

4Finish Bourguignon

Stir in tamari, 1 cup water, & wine. Bring to a simmer over medium heat. Reduce heat to medium-low, cover, cook until vegetables are tender & sauce resembles a thick stew, 10–15 minutes. Season to taste with salt & pepper.

5Mash Potatoes

Return saucepan with potatoes to medium heat. Add butter/cream blend, use a potato masher or fork to mash until smooth. Season to taste with salt & pepper. (Add more milk/cream/butter as needed to reach desired creaminess).

6Finish & Serve

Serve mashed potatoes with mushroom bourguignon spooned over top & garnish with parsley. Enjoy!