65min 4 ppl
Vegan Burgundy Mushrooms in Parsley Butter
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 9 steps
Medium: 31–60 min or 7–12 steps
390 kcalper person
Protein 7g
Carbs 28g
Fats 28g
About this dish
Chestnut mushrooms are roasted hard and dry until their edges caramelise and their moisture concentrates, then folded through a glossy, deeply garlicky vegan beurre persillé made with good plant butter. Finished with a squeeze of lemon and a flurry of parsley, and piled onto toasted sourdough, this is a plant-based reworking of a Burgundian bistro classic that loses none of the richness.
Allergy Info
Gluten, Soya
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Chestnut mushroomswiped clean, stems trimmed700 g
- Garlicfinely minced6 cloves
- Shallotfinely minced1 large
- Flat-leaf parsleyleaves only, finely chopped30 g
- Lemon juicefreshly squeezed1 tsp
Dairy & Eggs
- Vegan buttercold, cubed120 g
Dried Goods
- Sourdough breadthick-cut, for serving4 slices
Spices & Seasonings
- Fine sea salt1 tsp
- Black pepperfreshly ground0.5 tsp
- Flaky sea saltfor finishing0.5 tsp
Oils & Condiments
- Extra-virgin olive oil2 tbsp
Utensils
- Rimmed baking sheet
- Wide sauté pan
- Mixing bowl
Method
1
Halve any mushrooms larger than 3 cm and leave smaller ones whole. Mince the garlic and shallot, finely chop the parsley, and cube the cold vegan butter, keeping it refrigerated until needed.
Approx. 15 minutes
2
Preheat the oven to 220°C (fan 200°C / gas mark 7). Toss the mushrooms with the olive oil, fine sea salt, and black pepper, then spread them in a single, uncrowded layer on a large rimmed baking sheet.
Approx. 5 minutes
3
Roast the mushrooms for 18-20 minutes without stirring, until deeply golden, visibly shrunken, and caramelised at the edges.
Approx. 19 minutes
4
While the mushrooms finish roasting, melt 20 g of the cold vegan butter in a wide sauté pan over medium-low heat and gently sweat the shallot and garlic for 4-5 minutes, until softened and fragrant but not coloured.
Approx. 5 minutes
5
Transfer the roasted mushrooms into the sauté pan and toss to coat in the garlic butter.
Approx. 1 minutes
6
Reduce the heat to low. Add the remaining cold vegan butter in three additions, tossing continuously between each until melted and emulsified into a glossy sauce, about 3 minutes in total - keep the pan from getting hot enough to break the emulsion.
Approx. 3 minutes
7
Remove from the heat and stir in the lemon juice and three-quarters of the parsley. Taste and adjust the seasoning.
Approx. 1 minutes
8
Toast the sourdough slices until golden.
Approx. 3 minutes
9
Divide the mushrooms and their buttery juices between four warm bowls alongside the toast. Scatter over the remaining parsley and flaky salt, and serve immediately.
Approx. 2 minutes
