Mushroom Bourguignon

Do you have a vegan friend coming over? Has your SO decided that this is the year you will finally adhere to meatless monday? Are you plant-based curious?

Never fear, mushroom bourguignon is here. Hearty, deep in flavor, fantastic aroma, this veggie version of a french classic will not disappoint.

It may even make you think you could survive on just vegetables for a while….

Serves 6, total time 2 hours

Mise en Place
2 tbs tomato paste 8 portobello mushrooms, sliced 1/2″ thick
kosher salt 3 medium carrots, sliced thin
1 bay leaf 1 large leek, sliced thin
6 twigs thyme 8 oz pearl onions
3 tbs ap flour 8 button mushrooms, sliced 1/2″ thick
1 tbs soy sauce 8 cremini mushrooms, sliced 1/2″ thick
1.5 cups veggie stock 8 shiitake mushrooms, sliced 1/2″ thick
2 cups pinot noir 4 cloves garlic, minced
1 stick butter 1 tbs parsley, minced fine
ground black pepper

1 dutch oven, medium hot
1 large bowl
1 boquet garni bag, stuffed with thyme and bay

Step Action
1 with butter, brown mushrooms in batches about 3 minutes a side, evac to bowl as you go
2 brown pearl onions, evac to bowl
3 reduce heat to medium low
4 with remaining butter, cook leeks and carrots till semi soft, 6-10 minutes
5 add garlic and cook 1 minute
6 add tomato paste and cook 2 minutes till deep maroon
7 add flour and cook 2 minutes, stirring often
8 add wine, stock, soy, boquet garni, mushrooms, and onions
9 bring to a simmer, and cook 45 minutes, stirring every 5
10 adjust seasoning
11 serve over cauliflower puree with a sprinkle of parsley

Adapted from Melissa Clark’s excellent (if less garlicy) version

Categories: Mains

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