Mushroom and Bean Bourguignon

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    554
based on 7 ratings

This is a rich and satisfying vegetarian option. Serve with mash or jacket potatoes.

recipe updated Feb 16, 2021

Ingredients

  • Shallot icon
    Shallot
    100 g (about 2 ⅓)
  • Carrot icon
    Carrot
    150 g (about 3)
  • Chestnut mushrooms icon
    Chestnut mushrooms
    240 g (about 8)
  • Portobello mushroom icon
    Portobello mushroom
    300 g (about 2)
  • Fresh thyme icon
    Fresh thyme
    2 sprigs
  • Fresh parsley icon
    Fresh parsley
    2 tablespoons (about 8 g)
  • Rosemary icon
    Rosemary
    1 sprig
  • Canola oil icon
    Canola oil
    3 tablespoons (about 45 ml)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Red wine icon
    Red wine
    100 g (about ½ cup)
  • Vegetable stock icon
    Vegetable stock
    500 g (about 2 cups)
  • Tomato paste icon
    Tomato paste
    2 tablespoons (about 33 g)
  • Bay leaves icon
    Bay leaves
    1 (about 1 g)
  • Canned borlotti beans icon
    Canned borlotti beans
    400 g (about 1)
  • Cornstarch icon
    Cornstarch
    1 ½ tablespoons (about 12 g)
  • Water icon
    Water
    1 ½ tablespoons (about 22 ml)

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Small bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add canola oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 4
  8. Turn direct prep attachment to position 1
  9. Slice shallot and carrot into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add chestnut mushrooms, portobello mushroom and garlic clove to the kCook bowl
  12. Cook with filler cap fitted - 5 min, 120°C, speed 3
  13. Then add red wine, vegetable stock, tomato paste, fresh thyme, bay leaves, fresh parsley, rosemary and canned borlotti beans to the kCook bowl
  14. Cook with filler cap removed - 20 min, 98°C, speed 3
  15. Add cornstarch and water to a clean small bowl
  16. Mix with teaspoon until combined
  17. Transfer mixture to kCook bowl
  18. Cook with filler cap removed - 10 min, 98°C, speed 5
  19. Serve
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