Mushroom bourguignon with mashed potatoes

Ingredients

• 500 g mixed mushrooms
• 2 carrots
• 2 celery stalks
• 1 yellow onion
• 3 garlic cloves
• 300 ml red wine
• 200 ml vegetable stock
• 2 tbsp tomato paste
• 2 bay leaves
• Thyme
• 1 kg potatoes
• 100 ml oat milk
• 3 tbsp olive oil
• Salt and pepper

Method

1. 1Sauté mushrooms until golden in olive oil, set aside. Sauté onion, carrot, celery, and garlic. Add tomato paste, stir 1 min. Pour in wine and stock, add bay leaves and thyme. Simmer 30 min. Boil potatoes, mash with oat milk and olive oil. Serve bourguignon over mash.