Hearty Holiday Lineup
It’s the most wonderful time of the year! Let the (seemingly) never-ending stream of holiday feasts commence. Merry meals shared with family and friends often hold the dearest memories, but the post-turkey-and-pie slump can put a pause on the festivities. If you’re on the hunt for new holiday dishes to try or are simply looking for a healthier, nourishing option at the dinner table, add this recipe into the mix this season!
I’m a physician who partners with patients to address health and vitality from the roots, empowering them with nutrition that fights disease rather than feeds it. This recipe is a beautiful way to enjoy an undeniably delicious, holiday-warming meal AND fight disease with fiber and nutrient-rich power!”
Mushroom and Miso Bourguignon With White Bean Mash
4
servings1
hourThis recipe is a beautiful way to enjoy an undeniably delicious, holiday-warming meal AND fight disease with fiber and nutrient-rich power!
Ingredients
- 5½ cups
mushrooms (baby bellas work well)
Olive oil, for drizzling
Salt and pepper, to taste
- 2
small or medium shallots, peeled and quartered
- 2
carrots, chopped into 1-inch pieces
- 3
cloves garlic, peeled and finely chopped
- 1 cup
red wine (or a vegan friendly red wine)
- 1½ cups
vegetable stock
- 1½ Tbsp.
tomato paste
- 1½ Tbsp.
red miso paste
- 3 sprigs
fresh thyme
- 3
bay leaves
- 1 tsp.
maple syrup (optional)
- 1 handful
chopped parsley
- For the white bean mash:
- 3 (15 oz.) cans
cooked white beans (e.g. cannellini, navy, or butter)
- 1
lemon, juiced
- 4 Tbsp.
nutritional yeast
Salt and pepper, to taste
- 4-5 Tbsp.
water
Directions
Preheat the oven to 425°.
Brush dirt off the mushrooms and trim any large stalks. Add them to a large roasting tray.
Drizzle with olive oil and season with pinches of salt and pepper. Roast for 25 minutes or until tender. Set aside.
Drizzle olive oil into a casserole pot on medium heat. Add shallots and chopped carrots and cook for 7-8 minutes or until brown around the edges.
Next, add garlic and cook for 2 minutes.
Pour in the wine and cook for 3-4 minutes or until reduced by half, then add stock, tomato paste, miso, thyme, and bay leaves. Stir well and gently boil for 15-25 minutes or until sauce has thickened and reduced to a quarter of its volume and the veggies are tender.
Meanwhile, add the beans to a large high-powered blender, followed by the lemon juice, nutritional yeast, and pinches of salt and pepper. Add 4-5 tablespoons of water and blend into a silky-smooth mash, adding more water as you go until it reaches the desired creamy consistency.
Scoop out the bean mash into a saucepan and heat thoroughly on low-medium heat.
When the sauce is ready, remove the bay leaves and thyme and drop in the roasted mushrooms, along with any juices from the tray, and give it a good stir.
Stir in the maple syrup for a touch of sweetness, if desired. Season to taste with salt and pepper.
To serve, add the white bean mash to bowls, then top with the mushroom bourguignon and chopped parsley. Serve with a side of green salad, fresh herbs, and vinaigrette dressing, or add your favorite seeded crusty bread.
