Mushroom Bourguignon Stew with Potato & Leek Purée

Ingredients for 4 servings

Mushroom Bourguignon

750 gr brown mushrooms
1 tsp salt
black pepper to taste
2 medium zucchini
5 medium carrots
4 celery sticks
2 large red onions
4 garlic cloves
4 thyme sprigs
4 bayleaves
1 bunch parsley
3 tablespoon olive oil
300 ml cooking red wine
400 gr tomato polpa in a tin
2 tsp corn starch diluted in a little warm water
1 veggie broth cube or 1 tsp veggie broth powder
1 teaspoon Marmite (can be skipped)

Potato & Leek Purée

1 kg potato (floury ones)
1 large leek
1 tsp salt
200-300 ml cooking water
50 gr plant-based butter or olive oil according to taste

Directions for bourguignion

Start by cleaning all your veggies and cutting them. For the onions, cut in medium cubes of roughly 1cm - set aside. Cut each garlic clove in slice and then in small cubes, the smaller the better or alternatively using a garlic press. Cut the zucchini, celery sticks and carrots in cubes of roughly 1.5cm (you don't need to peel the vegetables if organic). Cut each mushroom in 4 pieces.

In a large pan, heat the olive oil to medium and add salt, pepper, garlic, onions, thyme and bayleaves. Sweat for a 2-3 minutes. Then increase the heat and add the mushrooms - you want them to reduce and brown. After roughly 7 minutes, reduce heat to medium and add carrots, celery and zucchini - cook for anther 3 minutes. Add the red wine and cook for another 3 minutes to evaporate the alcohol. Then add the tin of tomatoes, the veggie cube or powder, the Marmite, the corn starch and one bunch of finely chopped parsley. Allow to simmer on low heat for 45 minutes. 


Directions for purée

In the meantime prepare the purée by peeling the potatoes first and adding to a large pan filled with cold water. For the leek, rinse it one first time, cut it length wise and rinse again. Then cut each half in 4cm and add to potatoes. Cook for roughly 20 minutes or until the potatoes are soft. Remove the water but keep some of it for making the mash. Using a potato masher, add butter, salt and only first 200ml of cooking water but add more if necessary. Mash it until it's creamy. 


In a plate, add first some mash and top it with the mushroom bourguignon. 

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