MUSHROOM BOURGUIGNON

Mushrooms, mushrooms, mushrooms! A vegan treasure trove of these protein packed gems deliciously cooked to become a versatile, delicious, healthy dish.

It's fair to say that mushrooms are meat for vegetarians and vegans alike. I love them too and have created this meal as a luxury meal for you all to enjoy. I've used all of the beautiful things that you add to a traditional Boeuf Bourguignon minus the boeuf! Field, oyster and porcini mushrooms are cooked in love oil with locally sourced carrots, onions thyme, bay leaves, red wine, vegan stock, garlic, tomato paste and lashings of red wine. We also caramelise pearl onions and add them in at the end to make the most heartiest of dishes.

I use this to toss through farfadelle pasta and top with parmesan cheese, stuffed into jacket potatoes, smeared over a perfectly cooked steak, grilled chicken, bbq lamb cutlets, add to steamed rice and veggies, use it to top your pizza, make quiche....use your imagination to create a super tasty meal at any time.

So good!!

NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES

Net Weight 400 gm

Cooking Instructions

Place in microwave safe dish and heat on high for 4 minutes. If still not hot, re-heat in 1 minute increments until hot. Pour.

Re-heat in oven at 200C for 30-40 minutes.

Ingredients

Field mushrooms, oyster mushrooms, porcini mushrooms, carrots, onions, thyme, bay leaves, red wine, pearl onions, tomato paste, garlic, olive oil, vegan stock, salt, pepper.

Servings per pack : One 400 gm box is enough sauce for one packet of dried pasta (375gms). Serves 4 as a side or 2 as a main meal.

Storage Instructions : Store in your freezer until ready to re-heat.

Made in Applecross, Western Australia




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