- Place the Merchant Gourmet Dried Porcini Mushrooms in a bowl and cover with 200ml boiling water. Leave to soak.
- Heat 30g plant-based butter in a large casserole dish over a medium heat.
- Add the onion, carrots and celery and cook until softened and beginning to colour.
- Stir in the garlic, button mushrooms and chestnut mushrooms and cook until golden.
- Drain the porcini mushrooms, reserving the soaking liquid and leaving any sediment behind.
- Add the porcini mushrooms to the casserole. Sprinkle over the flour and cook for 2 minutes, stirring continuously.
- Gradually pour in the red wine, stirring well to avoid lumps forming.
- Stir through the tomato purée and reserved mushroom soaking liquid.
- Add the thyme, rosemary, bay leaves and Merchant Gourmet Whole Chestnuts.
- Bring to the boil, then reduce to a simmer and cook uncovered for 25–30 minutes until rich and reduced.
- Meanwhile, cook the potatoes in salted boiling water until tender.
- Drain well and leave to steam dry for a few minutes.
- Mash with the remaining plant-based butter and a splash of non-dairy milk until smooth and creamy.
- Season with salt and black pepper and stir through a spoonful of Dijon mustard if using.
- Check the consistency of the bourguignon and simmer for a little longer if needed.
- Serve generous spoonfuls of mash topped with the mushroom and chestnut bourguignon.
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