{ Recipe } Mushroom Bourguignon

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mushroom vegetarian bourguignon

We went there.

We dared to take a timeless French dish, and veggify it.

Boeuf bourguignon? Pshawww, that’s so fifteen years ago, and involves dead cow.

Why not make a dish that everyone can enjoy — including, corollar-ily, the cow — by using instead nutrient-dense mushrooms, red wine reduction, and all the usual veggie suspects?

We assure you that, after trying our recipe, it’ll be hard to look back. (Even you French-gastronomy-purists!) We know this because we just taught this recipe at our recent holiday cooking class at 5 Lorette.  The restaurant was filled with dudes, some of whom didn’t consider themselves “vegetarian” by any stretch of the imagination, and that night… they proudly joined the “clean plate club.”

holiday cooking workshop 5 lorette
Of course, we also wooed them with our homemade almond chai and ganache thumbprint cookies, but I digress…

This mushroom bourguignon might be one of our best recipes ever… it’s way rich, uber-satisfying, and anybody with a mouth will like it.

(If you want to learn more about our cooking workshops, and you speak French, check out our article in Paulette Magazine. We’re mega proud.)

So let’s talk about wine for a sec…

I don’t drink. Never have. I’m straight edge like that. However, as you may know, all or most of the alcohol is cooked out in a bourguignon. So if you like to keep your kitch’ an alcohol-free zone (and I do), maybe you can run to the neighbor you’re friendliest with and ask for a large glass of red… or maybe you have bottles of wine stashed away somewhere from people who came to your house for a party, and didn’t know you didn’t drink. This recipe is worth it.

Also…

Do not be afraid of this recipe. Really. Just follow the instructions. Once you’ve done it just once, you’ll be over the “fear hump,” and ready to make it every week for your friends and family at every occasion. There are steps to take, yes, but it’s not, in itself, difficult.

Mushroom Bourguignon

Prepare for savory heaven. Remember: It'd be very difficult to screw this one up since the ingredient combination is so darn fantastically yummy. Let's get cookin'...

Prep time

5 min.

Cook time

45 min.

Total time

50 min.

Ingredients

Serves 2.

  • 4 tablespoons olive oil (or unscented coconut oil)
  • 7 mushrooms
  • 1 big carrot
  • 1 onion
  • 1/2 teaspoon dried thyme
  • Sea salt and pepper
  • 2 or 3 cloves of garlic
  • Large glass (250 ml) of vegan red wine
  • 2 cups (500 ml) vegetable broth or 2 tablespoons miso broth if you prefer
  • 2 tablespoons of tomato concentrate
  • 1 and 1/2 teaspoons flour (of your choice, GF or other)
Instructions
  1. In a large pot, sauté the mushrooms in a spoonful of oil until they become a bit soft. 3-4 minutes. Set aside.
  2. Add a generous tablespoon of oil to your pot, then sauté your carrots, onions, thyme, salt and pepper for about 5-7 minutes, constantly stirring. (Make sure your onions get soft!)
  3. Add in your minced garlic, and stir it up for a minute.
  4. Then add your vegan wine, and turn up the heat in order to start the delightful “reduction” process.
  5. Add in your tomatoes and the veggie broth. Stir it up.
  6. Then add in those mushrooms you set aside, and bring it to a boil.
  7. Once boiling, lower the heat and let it simmer for around 20 minutes.
  8. Then, in a small bowl, mix up your flour and some water to make a roux (a thickener), and add it to the pot.
  9. Let the bourguignon simmer for at least ten more minutes. (The longer the better, really. This way the flavors meld.) Taste, and adjust the salt/pepper to your liking. Maybe you want to add a squirt of coconut syrup… maybe you want to add hot sauce… do as you see fit.
  10. Serve with mashed potatoes (see below) or over noodles or rice or quinoa or whatever floats your boat. This bourguignon is so good that you could serve it with stale  crackers and it’d still be a ring-dinger.
Notes & Tips

To serve with delicious vegan mashed potatoes, just make mashed potatoes as you normally would, but replace the butter with coconut oil (I like unscented in this recipe), replace the cow milk with almond milk, and add lots of pepper and a bit of salt.

Oh, and, of course, sprinkle the dish with parsley for a magical and gourmet touch.

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French Guiana Ann holiday

 

Sending you all loads of love and exotic fruits from French Guiana,

{Mushroom bourguignon image by Arnold de Souza, other picture of workshop by Dr. Anaïs Badon.}

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