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