MUSHROOM + MISO BOURGUIGNON with butter bean mash 🔥 get the full recipe with notes in the @sovegan App and via our website (follow the links in our bio) ✌️ Bourguignon is perhaps the GOAT of comfort food. This mushroom and miso version is rich, silky and ridiculously tasty. Serve with our butter bean mash and crusty bread! Serves 4 🌱 700g (25oz) closed cup mushrooms 🌱 olive oil 🌱 salt + pepper 🌱 10 shallots, peeled + halved 🌱 2 carrots, chopped into 2cm pieces 🌱 3 garlic cloves, peeled + finely chopped 🌱 240ml (1 cup) vegan-friendly red wine 🌱 360ml (1.5 cups) vegetable stock 🌱 1.5 tbsp tomato purée 🌱 1.5 tbsp miso paste, we use red (see notes) 🌱 3 thick sprigs of fresh thyme, see notes 🌱 3 bay leaves 🌱 1 tsp maple syrup, optional 🌱 1 handful of fresh parsley, chopped 🌱 1 baguette, sliced For the butter bean mash: 🌱 3 x 400g (14oz) tins of butter beans, drained + rinsed 🌱 1 lemon, juice only 🌱 4 tbsp nutritional yeast Preheat the oven to 200°C fan / 425°F. Brush any dirt off the mushrooms and trim any large stalks, then add them to a large roasting tray. Drizzle with olive oil and season with pinches of salt and pepper, then mix. Roast in the oven for 25 minutes or until tender, then set aside. Meanwhile, drizzle some olive oil into a casserole pot or high-sided pan on a medium heat. Add the shallots and carrot, then cook for 7-8 minutes or until brown around the edges. Next add the garlic and cook for 2 minutes. Pour in the wine and cook for 3-4 minutes or until it has reduced by about half, then add the stock, tomato purée, miso, thyme and bay leaves. Stir well and gently boil for 15-25 minutes or until the sauce has thickened and reduced to a quarter of its volume, and the veggies are tender. Meanwhile, add the beans to a large fast powered blender, followed by the lemon juice, nutritional yeast and pinches of salt and pepper. Add 4-5 tablespoons of water, then blend into a silky smooth mash, adding more water as you go until it reaches the right consistency. Scoop out the butter bean mash into a saucepan and heat through on a low-medium heat. When the sauce is ready, remove the bay leaves and thyme, then drop in the roasted mushrooms along with any juices from the tray, and give it a good stir. Stir in the maple syrup for a touch of sweetness, if necessary, then season to taste with salt and lots of pepper. To serve, add the butter bean mash to bowls, then top with the mushroom bourguignon and chopped parsley. Serve with slices of crusty baguette. Enjoy! #plantbased #veganrecipes #veganfood #frenchfood #comfortfood - @roxyandben