MainsFebruary 9, 2020
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
Adapted from Melissa Clark’s excellent (if less garlicy) version
Mise en Place
Staples
- 2 tbstomato paste
- kosher salt
- 6 twigsthyme
- 3 tbsap flour
- 1 tbssoy sauce
- 1.5 cupsveggie stock
- 2 cupspinot noir
- 1 stickbutter
- ground black pepper
Produce
- 8portobello mushrooms, sliced 1/2″ thick
- 3 mediumcarrots, sliced thin
- 1 largeleek, sliced thin
- 8 ozpearl onions
- 8button mushrooms, sliced 1/2″ thick
- 8cremini mushrooms, sliced 1/2″ thick
- 8shiitake mushrooms, sliced 1/2″ thick
- 4 clovesgarlic, minced
- 1 tbsparsley, minced fine
Equipment
- 1dutch oven, medium hot
- 1large bowl
- 1boquet garni bag, stuffed with thyme and bay
Directions
- with butter, brown mushrooms in batches about 3 minutes a side, evac to bowl as you go
- brown pearl onions, evac to bowl
- reduce heat to medium low
- with remaining butter, cook leeks and carrots till semi soft, 6-10 minutes
- add garlic and cook 1 minute
- add tomato paste and cook 2 minutes till deep maroon
- add flour and cook 2 minutes, stirring often
- add wine, stock, soy, boquet garni, mushrooms, and onions
- bring to a simmer, and cook 45 minutes, stirring every 5
- adjust seasoning
- serve over cauliflower puree with a sprinkle of parsley