Mushroom bourguignon with mash
A deep, glossy red wine stew of mushrooms, carrots and shallots over buttery-tasting dairy free mash.
- Time1 hr 15
- LevelEasy
- Costabout £2.77 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the potatoes in cold salted water and boil for 15 to 20 minutes until completely soft.
18 min - 2
Meanwhile, heat half the oil in a large casserole. Fry the mushrooms in two batches for 5 minutes each until deeply browned, then set aside.
10 min - 3
Add the rest of the oil, the shallots and carrots and cook for 8 minutes until coloured. Stir in the garlic and tomato purée for 1 minute.
8 min - 4
Mix the cornflour with a splash of the wine to a paste. Pour in the rest of the wine and the stock, then add the cornflour paste, thyme and bay.
- 5
Return the mushrooms. Simmer gently for 30 minutes, stirring now and then, until the sauce is glossy and the carrots are tender. Season well.
30 min - 6
Drain the potatoes and mash with the spread and gluten free oat milk until smooth.
- 7
Remove the thyme stalks and bay, scatter over the parsley and serve over the mash.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.