Slow-Cooked Mushroom Bourguignon Over Creamy Mash With Green Kale

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out two saucepans and a frying pan.

STEP 2

Fill one of your saucepans with water and place it over a medium high heat and bring to a boil. Peel the potatoes, then cut them into 2 cm cubes. Salt the boiling water, add the potatoes, and cook for around 10–12 minutes, or until very soft. They should almost crumble when pierced with a fork.

Place the kale in the other saucepan and boil for 6–8 minutes, or until bright green and al dente. If you have a steamer, you can steam the kale instead.

STEP 3

Place the frying pan over a medium heat and add a drizzle of oil. While it heats up, thinly slice half of the chestnut mushrooms and cut the other half into quarters to add texture. Fry the mushrooms for around 10 minutes, until golden and caramelised. Add the bourguignon sauce and cook for a further 2–3 minutes, or until piping hot. Add a little water if needed, should the sauce reduce too much or start to stick. Season with salt and pepper to taste.

STEP 4

Once the potatoes are cooked, drain the water and add a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. You can also add a little plant milk or butter for extra creaminess (optional). Season well with salt and black pepper to taste.

STEP 5

To serve, divide the mash between serving bowls, ladle over the mushroom bourguignon, and serve alongside the kale. Enjoy!