Vegan Bourguignon

AuthorJen Booker
RatingDifficultyIntermediate

'Beef' bourguignon using Fable pulled mushrooms

https://www.planetorganic.com/products/fable-plant-based-meaty-pulled-mushrooms-250g

Yields4 Servings
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

 500 g Fable Meaty Pulled Mushrooms
 2 tbsp Oil
 150 g Vegan bacon (I used Richmond) (sliced into pieces)
 2 Carrots (sliced)
 1 Onion (chopped)
 3 Garlic cloves (crushed)
 2 tbsp Flour
 350 ml Red wine
 350 ml Vegan beef stock (I used OXO)
 5 Fresh thyme sprigs
 1 tsp Salt
 0.25 tsp Black pepper
 3 tbsp Vegan butter
 250 g Baby button mushrooms (halved if big)
 250 g Shallots (halved)

1

Heat the oil in a casserole dish and add the bacon to brown. Remove and set aside.

2

Add the fable mushrooms and brown and then set aside.

3

Add the carrots and chopped onion and cook until soft about 5 minutes. Then add the garlic for a few minutes.

4

Return the fable mushrooms and bacon to the dish and sprinkle over the flour. Cook stirring for 1 minute.

5

Add the wine, stock, thyme, salt & pepper and bring to the boil. Then lower the heat to low and just simmering and cover for 45 mins - 1 hour until the sauce has thickened.

6

Add half the butter to a frying pan and cook the shallots until soft. Set aside.

7

Add the rest of the butter to the frying pan and cook the button mushrooms until soft. set aside.

8

Add the shallots & mushrooms to the casserole dish and mix everything through.

9

Serve with crusty bread, or mash, or whatever you fancy.

Category

Ingredients

 500 g Fable Meaty Pulled Mushrooms
 2 tbsp Oil
 150 g Vegan bacon (I used Richmond) (sliced into pieces)
 2 Carrots (sliced)
 1 Onion (chopped)
 3 Garlic cloves (crushed)
 2 tbsp Flour
 350 ml Red wine
 350 ml Vegan beef stock (I used OXO)
 5 Fresh thyme sprigs
 1 tsp Salt
 0.25 tsp Black pepper
 3 tbsp Vegan butter
 250 g Baby button mushrooms (halved if big)
 250 g Shallots (halved)

Directions

1

Heat the oil in a casserole dish and add the bacon to brown. Remove and set aside.

2

Add the fable mushrooms and brown and then set aside.

3

Add the carrots and chopped onion and cook until soft about 5 minutes. Then add the garlic for a few minutes.

4

Return the fable mushrooms and bacon to the dish and sprinkle over the flour. Cook stirring for 1 minute.

5

Add the wine, stock, thyme, salt & pepper and bring to the boil. Then lower the heat to low and just simmering and cover for 45 mins - 1 hour until the sauce has thickened.

6

Add half the butter to a frying pan and cook the shallots until soft. Set aside.

7

Add the rest of the butter to the frying pan and cook the button mushrooms until soft. set aside.

8

Add the shallots & mushrooms to the casserole dish and mix everything through.

9

Serve with crusty bread, or mash, or whatever you fancy.

Vegan Bourguignon

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