Mushroom Bourguignon with Carrot & Creamy Mashed Potatoes

Ingredients

• 400 gchestnut mushrooms
• 250 goyster mushrooms
• 250 gcarrot
• 200 gshallots
• 2 clovesgarlic
• 2 tbspolive oil
• 60 gbutter — total
• 2 tbsptomato puree
• 2 tbspflour
• 300 mldry red wine
• 350 mlvegetable stock
• 1 tbspbalsamic vinegar
• 4 sprigsfresh thyme
• 2 pcsbay leaves
• 10 gflat-leaf parsley
• 900 gfloury potatoes
• 125 mlfull-fat milk
• ¼ tspnutmeg
• 1 tspsalt — total
• black pepper

Method

1. 1

   Peel the potatoes, cut into equal pieces and place in cold water with a little salt.

2. 2

   Cut the chestnut mushrooms into halves or quarters, roughly tear the oyster mushrooms, slice the carrot, and halve larger shallots.

3. 3

   Fry the mushrooms in two batches, each time with 1 tbsp olive oil, for 4–5 minutes over high heat until browned. Remove from the pan.

4. 4

   Meanwhile, boil the potatoes for 18–20 minutes until cooked through.

5. 5

   Add 20 g butter to the braising pan and sauté shallots and carrot for 5 minutes.

6. 6

   Add chopped garlic and cook for 30 seconds.

7. 7

   Add tomato puree and cook for 1 minute.

8. 8

   Sprinkle over the flour and cook, stirring, for 1 minute.

9. 9

   Gradually add the red wine and scrape up any browned bits from the bottom of the pan.

10. 10

    Add vegetable stock, balsamic vinegar, thyme, and bay leaves.

11. 11

    Simmer uncovered for 15 minutes until gently reduced.

12. 12

    Add the fried mushrooms and heat through for another 5 minutes.

13. 13

    Remove thyme and bay leaves and season with salt and black pepper.

14. 14

    Drain the potatoes and let them steam dry for 1 minute.

15. 15

    Heat the milk and mash the potatoes with 40 g butter, warm milk, nutmeg, salt, and pepper until a creamy mash.

16. 16

    Serve the bourguignon with the mashed potatoes and garnish with finely chopped flat-leaf parsley.