Vegan mushroom bourguignon

SERVES: 4

PREP: 15 minutes COOK: 35 minutes

Ingredients

10g dried porcini mushrooms

160ml (2/3 cup) 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

Method

1. Place the porcini mushrooms in a heatproof bowl then pour over the stock. Set aside to soak until required.

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.

3. Add 1 tablespoon of the remaining oil to the pan and reduce heat to medium. Add the shallots and carrots. Cook, stirring often, for 5 minutes or until it starts to soften. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the tomato paste and stir to coat. Add the flour and cook, stirring, for 2 minutes. Add the wine, thyme, porcini and soaking liquid. Stir to combine. Reduce heat to low. Cover and simmer, stirring occasionally, for 10-15 minutes or until the vegetables are soft.

4. Meanwhile, cook the potato in a large saucepan of boiling water for 10 minutes or until tender. Drain and mash. For super smooth mash, push through a sieve. Season and stir in remaining 1½ tbsp of oil.

5. Return the mushrooms and their juices to the frying pan and cook, covered, for 5 minutes or until the mushrooms are soft. Season. Serve the mushroom bourguignon with the mash, sprinkled with parsley.