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Hearty Double Mushroom Bourguignon

Hearty Double Mushroom Bourguignon

with Guinness paste© and cheesy chive mash
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
552 kcal
Protein
: 
17.7g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Barley
  • Cereals containing gluten
  • Soya
  • Wheat
Serving amount

600 grams

Potatoes

150 grams

Portobello Mushrooms

150 grams

Mushrooms

1 unit(s)

Onion

1 unit(s)

Carrot

1 sachet(s)

Dried Thyme

1 tin(s)

Tomato Paste

5 grams

Chives

50 grams

Grated Cheese

(Contains: Milk)

2 unit(s)

Garlic

40 grams

Guinness® Paste

(Contains: Barley, Cereals containing gluten, Soya, Wheat)

Not included in your delivery

1 tbsp

Butter

1 tbsp

Flour

to taste

Pepper

to taste

Salt

to taste

Oil

to taste

Water

Energy (kJ)2308 kJ
Energy (kcal)552 kcal
Fat15 g
of which saturates11.2 g
Carbohydrate87.2 g
of which sugars20 g
Dietary Fiber13.4 g
Protein17.7 g
Salt2.3 g
Potassium1125 mg
Calcium27.3 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater
•Potato Masher
•Colander
•Pot with Lid

Cooking Steps

Get Prepped
1
  • Finely chop the chives (use scissors if you prefer).
  • Trim the carrot and halve lengthways. Slice into ½ cm thick half-moons (no need to peel).
  • Halve, peel and chop the onion into small pieces.
  • Thinly slice the portobellos and roughly chop the mushrooms.
  • Peel and grate the garlic (or use a garlic press).
Make the Mash
2
  • Boil a large pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Add the potatoes to the boiling water and cook until fork-tender, 12-18 mins. 
  • Once cooked, drain in a colander and return to the pot, off the heat.
  • Add a knob of butter and a splash of milk or water. Mash until smooth. Stir through the cheese and chives. Season with salt and pepper. Cover to keep warm. 
Fry the Veg
3
  • Place a large pan over high heat with a drizzle of oil.
  • Add the carrot and fry until tender, 5-6 mins. Reduce heat to medium-high and fry the onion for 1-2 mins. Add the mushrooms and fry for 3-4 mins more. 
  • Add the garlic, dried thyme, tomato paste, 1 tbsp butter (per 2P) and 1 tbsp flour (per 2P). Fry, stirring, for 1-2 mins more.
  • Stir in the Guinness paste© and 150ml water (per 2P). 
  • Bring to the boil, then lower to a simmer. Cook until thickened, 3-4 mins. Season to taste with salt, pepper and sugar.
Dish Up
4
  • Divide the cheesy chive mash between bowls.
  • Top with the hearty mushroom bourguignon.
Meal right image

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