Mushroom Bourguignon with White Bean Mash & Kale Crisps

book recipes

Well here’s a deliciously simple take on a French classic. Enjoy a medley of mushrooms and herby goodness in a rich, gravy-like red wine sauce. Serve on a bed of our creamy white bean mash topped off with kale crisps and take your comfort food to the next level.

This recipe was taken from Viva!’s stunning new cookbook Everyone Can Cook Vegan: 100 mouth-watering recipes to use every day.

Photograph by Rebel Recipes.

Gluten free
Wheat free

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Preparation time

20 min

Cook time

40 min

Total time





  • mains





  • 30g/1 oz dried porcini mushrooms, soaked in boiling water for 15 minutes (you can use 30g extra mixed mushrooms if you don’t want to use any dried)
  • 2 tbsp vegan butter (use oil if you prefer)
  • 600g/17.5 oz mixture of mushrooms, big ones halved and small ones left whole
  • 125g/4.5 oz shallots or pearl onions, halved or quartered if large
  • 2 carrots, thickly sliced
  • 120g/4 oz vegan lardons or 2 handfuls of pre-cooked chestnuts, roughly chopped (optional – use gluten-free if needed)
  • 2 cloves garlic, crushed
  • 1 tbsp plain four (use gluten-free if needed)
  • 1 tbsp tomato purée
  • 375ml/1½ cups fruity vegan red wine
  • 250ml/1 cup vegan stock (use 1 stock cube in boiling water)
  • 6 sprigs thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Handful of parsley, roughly chopped

White bean mash

  • 500g/17.5 oz floury potatoes, peeled and cut into even chunks
  • 2 x 400g/14 oz tins butterbeans or cannellini beans, drained and rinsed
  • 2 cloves garlic, finely chopped
  • 35g/2½ tbsp vegan butter
  • 50ml/¼ cup unsweetened plant milk
  • 1 tbsp lemon juice
  • 1 tsp salt
  • ¼ tsp black pepper

Kale crisps 

Steam the kale if you prefer or serve with salad or other green vegetables

  • 100g/3.5oz kale or cavolo nero leaves, hard/thick stems removed
  • ½ tbsp olive oil
  • Very light sprinkling of salt



  1. Heat 1 tablespoon of the vegan butter in a large saucepan on a medium heat. Add your mixture of mushrooms (but not the porcini mushrooms). Heat until cooked but firm, stirring frequently. Remove from the pan and set aside.
  2. Add 1 tablespoon of vegan butter to the pan and add the shallots/onions, the carrot and the vegan lardons or chestnuts. Cook for 5-10 minutes, stirring frequently.
  3. Stir through the garlic and cook for a further 2 minutes.
  4. Pour in the flour thoroughly combine with the other ingredients. Heat for 1 minute.
  5. Drain the porcini mushrooms then add them to the pan along with the tomato purée, red wine, stock, thyme sprigs and bay leaf. Simmer on medium for around 20 minutes or until the liquid has reduced down significantly and you have your desired consistency. You can make your mash while the stew is simmering.
  6. Stir through the cooked mixed mushrooms and heat for 2 minutes.
  7. Top with fresh parsley.


  1. Place the potatoes in a large saucepan, cover with cold water and add a little salt.
  2. Bring the potatoes to the boil then simmer on low – medium until tender but not overcooked. At 5 minutes before the end of cooking time, add the butterbeans.
  3. Drain the potatoes/beans in a colander and leave them to steam dry for a couple of minutes.
  4. Fry the garlic on a medium heat, in a little oil for 2 minutes.
  5. Add the potatoes/beans to a food processor along with the garlic, butter, plant milk, lemon juice, salt and pepper. Blend until really smooth (if you’d rather have more texture in your mash then use a potato masher instead of blending).

Kale crisps

  1. Preheat the oven to 130°C/265°F/Gas Mark 1.
  2. Lay the kale out onto a baking tray so the leaves don’t touch.
  3. Drizzle over the olive oil and salt then fully cover all the leaves (you might want to get your hands in there!).
  4. Place in the oven for 15-20 minutes, or until crispy, turning once.

Tip: as an alternative, use the bourguignon as a delicious pie filling


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