Mushroom and tea bourguignon

Author: Jack Monroe

Photographer: HFG staff

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Try our vegan version of the popular French beef stew!

Serves: 4

Time to make: 55 mins

Hands-on time: 5 mins

Ingredients

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1 teabag
1 1/4 cups boiling water
1 medium onion, finely sliced
4 large cloves garlic, finely sliced
2 tablespoons oil
Ground black pepper
400g tin of chopped tomatoes
2 tablespoons tomato purée (optional)
1 teaspoon mixed dried herbs
400g mushrooms, sliced
2 cups spinach, steamed, to serve (optional)

Instructions

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1 Brew the teabag in 300ml boiling water and let it stand to one side.

2 Put the onion and garlic into a large pan. Pour the oil over, stir, and cook for a few minutes over a medium heat. Keep stirring occasionally, until the onions are slightly soft.

3 Add the chopped tomatoes and stir in the purée and the herbs. Remove the teabag from the mug and pour the strong black tea into the pan. Stir it all together.

4 Add in the mushrooms, then bring it all to the boil. Once boiling, reduce to a simmer and cook for 50 minutes to let the sauce reduce and thicken and all the flavours meld together.

Serving suggestion

Season to taste, and serve the steamed greens and a side of rice, or mash.

Nutrition Info (per serve)

Calories 142cal

Kilojoules 595kJ

Protein 5.6g

Total fat 7.3g

–Saturated fat 1g

Carbohydrates 11g

–Sugars 10g

Dietary fibre 4.1g

sodium N/S

Calcium 65mg

Iron 2.2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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