Supper Club: Mushroom ‘bourguignon’ with black lentils and mash

It’s been very exciting to see people enjoy wholesome and tasty food that ultimately has a positive impact on the planet. I love recipes that work well for batch cooking, serving a few people easily or freezing up and this mushroom bourguignon with black lentils is filled with flavour.

Mushroom ‘bourguignon’ with black lentils and celeriac mash 

Serves 4. 

Ingredients

• 400g button mushrooms, sliced
• 2 portobello mushrooms, sliced chunky for texture
• 1tbsp olive oil
• 300g pearl onions, peeled
• 240g cooked black lentils, (1 can, drained and rinsed) 2 tbsp olive oil 
• 1tbsp tomato puree
• 240ml red wine
• 100ml plant-based milk
• 1tbsp cornstarch
• 2tbsp tamari
• 600ml vegetable stock
• 3 cloves garlic, minced
• 1tsp thyme
• 1tsp parsley
• salt
• ground black pepper 

Method

1. Fry the pearl onions, garlic and mushrooms in the olive oil until caramelised then add the tamari, thyme and lentils and cook for another two minutes.
2. Slowly add the red wine and allow the mixture to cook until most of the liquid has evaporated.
3. Combine the plant-based milk and cornstarch ensuring there are no lumps and add the tomato paste and vegetable stock. 
4. Simmer for 10 minutes until a dark, thick sauce has formed and the mushrooms are soft. Add more stock if it is too thick.
5. Garnish with parsley and season well. 
6. Serve with plant-based mash 

For the mash – serves 8

Ingredients

• 1200g white potatoes, diced
• 2 garlic cloves, minced
• 250ml unsweetened plant-based milk
• 30g nutritional yeast
• 3 tablespoons olive oil, plus extra for drizzling
• sea salt and freshly ground black pepper 

Method

1. Peel and steam or boil the potatoes with the whole garlic clove for about 20 minutes, until soft.
2. Transfer the potatoes to a blender or mash them in the pot by hand.
3. Add the minced garlic, plant-based milk, nutritional yeast and oil and blend or mash together. If you’re using a blender, don’t over-blend and use the plunger to ensure all the ingredients are mixed together. 
4. Season to taste with salt and pepper

Recipe created by Holly White in collaboration with Compass Ireland. Imagery courtesy Holly White.