Mushroom Miso Bourguignon

1: Prepare all vegetables by peeling, chopping, or draining as necessary.

2: In a large pot, heat olive oil and sauté shallots until translucent.

3: Add mushrooms and cook until they are golden and reduced.

4: Stir in carrots, garlic, thyme, bay leaves, salt, and pepper. Cook for a few minutes.

5: Add red wine and let it simmer until reduced.

6: Pour in vegetable stock, tomato purée, miso paste, and maple syrup. Stir well.

7: Allow the mixture to simmer for around 30 minutes, stirring occasionally.

8: For the butter bean mash, drain and rinse the butter beans, then mash with lemon juice and nutritional yeast.

9: Serve the bourguignon with butter bean mash and slices of baguette.