Slow-Cooked Mushroom Bourguignon Over Creamy Mash With Green Kale
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil the kettle, then take out two saucepans and a frying pan.
STEP 2
Fill both saucepans with boiling water from the kettle and place over a medium heat. Peel the potatoes, then cut them into 2 cm cubes. Salt one saucepan of boiling water, add the potatoes, and cook for around 10ā12 minutes, or until very soft. They should almost crumble when pierced with a fork.
Place the kale in the other saucepan and boil for 6ā8 minutes, or until bright green and al dente. If you have a steamer, you can steam the kale instead.
STEP 3
Place the frying pan over a medium heat and add a drizzle of oil. While it heats up, thinly slice half of theĀ chestnut mushrooms and cut the other half into quarters to add texture. Fry the mushrooms for around 10 minutes, until golden and caramelised. Add the bourguignon sauce and cook for a further 2ā3 minutes, or until piping hot. Add a little water if needed, should the sauce reduce too much or start to stick. Season with salt and pepper to taste.
STEP 4
Once the potatoes are cooked, drain the water and add a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. You can also add a little plant milk or butter for extra creaminess (optional). Season well with salt and black pepper to taste.
STEP 5
To serve, divide the mash between serving bowls, ladle over the mushroom bourguignon, and serve alongside the kale. Enjoy!
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Slow-Cooked Mushroom Bourguignon Over Creamy Mash With Green Kale
Slow-Cooked Mushroom Bourguignon Over Creamy Mash With Green Kale
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil the kettle, then take out two saucepans and a frying pan.
STEP 2
Fill both saucepans with boiling water from the kettle and place over a medium heat. Peel the potatoes, then cut them into 2 cm cubes. Salt one saucepan of boiling water, add the potatoes, and cook for around 10ā12 minutes, or until very soft. They should almost crumble when pierced with a fork.
Place the kale in the other saucepan and boil for 6ā8 minutes, or until bright green and al dente. If you have a steamer, you can steam the kale instead.
STEP 3
Place the frying pan over a medium heat and add a drizzle of oil. While it heats up, thinly slice half of theĀ chestnut mushrooms and cut the other half into quarters to add texture. Fry the mushrooms for around 10 minutes, until golden and caramelised. Add the bourguignon sauce and cook for a further 2ā3 minutes, or until piping hot. Add a little water if needed, should the sauce reduce too much or start to stick. Season with salt and pepper to taste.
STEP 4
Once the potatoes are cooked, drain the water and add a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. You can also add a little plant milk or butter for extra creaminess (optional). Season well with salt and black pepper to taste.
STEP 5
To serve, divide the mash between serving bowls, ladle over the mushroom bourguignon, and serve alongside the kale. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil the kettle, then take out two saucepans and a frying pan.
STEP 2
Fill both saucepans with boiling water from the kettle and place over a medium heat. Peel the potatoes, then cut them into 2 cm cubes. Salt one saucepan of boiling water, add the potatoes, and cook for around 10ā12 minutes, or until very soft. They should almost crumble when pierced with a fork.
Place the kale in the other saucepan and boil for 6ā8 minutes, or until bright green and al dente. If you have a steamer, you can steam the kale instead.
STEP 3
Place the frying pan over a medium heat and add a drizzle of oil. While it heats up, thinly slice half of theĀ chestnut mushrooms and cut the other half into quarters to add texture. Fry the mushrooms for around 10 minutes, until golden and caramelised. Add the bourguignon sauce and cook for a further 2ā3 minutes, or until piping hot. Add a little water if needed, should the sauce reduce too much or start to stick. Season with salt and pepper to taste.
STEP 4
Once the potatoes are cooked, drain the water and add a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. You can also add a little plant milk or butter for extra creaminess (optional). Season well with salt and black pepper to taste.
STEP 5
To serve, divide the mash between serving bowls, ladle over the mushroom bourguignon, and serve alongside the kale. Enjoy!
