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 | |||
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STAPLES | PRODUCE | ||
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 |
Equipment | |
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1 | dutch oven, medium hot |
1 | large bowl |
1 | boquet garni bag, stuffed with thyme and bay |
Directions | |
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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