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Gluten Free

Vegetarian Bourguignon with Porcini & Cremini Mushrooms

over Celery Root Mash

Cooking time

30 minutes

Servings

2/4

Calories

425 /serving

Everyone can agree; beef bourguignon is delicious! But, after making tonight’s vegetarian recipe, you may never want to go back to beef! You’ll prepare a rich stew of cremini and porcini mushrooms, carrots, onions and celery. Then, you’ll serve it all over a creamy celery root puree. Comforting, warm and satiating: everything you need to start your evening off on the right foot!

We will send you:

  • 200g Carrots
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Onion (or shallot)
  • 1 Celery stalk
  • 170g Cremini mushrooms
  • 680g Celery root
  • 24g Vegetable demi-glace
  • 15ml Tomato paste
  • 7g Dried porcini mushrooms
  • 18g Cornstarch

You will need:

Small pot (or kettle)
Medium pot
Large pot
Strainer
Olive oil
1(2) tbsp Butter
Salt & pepper
Heatproof bowl
Peeler
Total Fat
14 g
Saturated Fat
5 g
Sodium
836 mg
Total Carbs
68 g
Sugars
16 g
Protein
12 g
Fibres
12 g
Preparation
a picture
Make the celery root mash
Bring a large pot of salted water to a boil. Peel and medium dice the celery root. Add to the boiling water and cook, 25 to 30 minutes, until soft (the centers should be completely tender when pierced with a fork). Drain thoroughly and return to the pot. Using a fork (or potato masher), mash the celery root, adding 1 tbsp of butter (double for 4 portions); season with S&P to taste. Cover and set aside in a warm spot.
a picture
Mise en place
While the celery root cooks, in a small pot (or kettle), bring 2 cups of water to a boil (double for 4 portions). In a heatproof bowl, combine the dried porcini mushrooms with the boiling water; let stand for at least 10 minutes. Peel and small dice the carrots. Thinly slice the celery crosswise. Quarter the cremini mushrooms. Mince the garlic. Peel, halve and small dice the onion. In a small bowl, dissolve 2 tbsp water (double for 4 portions) into the cornstarch.
a picture
Start the bourguignon
In a medium pot, heat a drizzle of olive oil on medium-high. Add the carrots, celery, onions and garlic. Cook, 4 to 6 minutes, until the carrots begin to soften. Add the cremini mushrooms and cook, stirring occasionally, 3 to 4 minutes, until browned; season with S&P. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, until dark red.
a picture
Finish the bourguignon
To the pot of vegetables, add the soaked porcini mushrooms (roughly chop before adding), porcini soaking liquid, demi-glace and the cornstarch slurry. Bring to a boil; reduce to a simmer and cook, 5 to 8 minutes, until the sauce has thickened; season with S&P to taste.
a picture
Plate your dish
Roughly chop the parsley leaves and stems. Divide the celery root mash between your plates. Spoon the finished vegetable bourguignon over the mash. Garnish with the parsley. Bon appétit!