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Mushroom Bourguignon

A deliciously rich, hearty, flavorful mushroom stew.

Scale

Ingredients

2 tablespoons vegan butter

1 tablespoon olive oil

1 large yellow onion, peeled and finely chopped

1 teaspoon kosher salt

3 sticks celery, cut into chunks

4 large carrots, peeled and cut into chunks

1 teaspoon freshly ground black pepper

3 cloves garlic, well chopped

1 1/2 cups red wine

2 tablespoons tomato paste

2 cups vegetable broth

1 sprig fresh rosemary

3-4 large sprigs of fresh parsley (you can tie the herbs together with kitchen twine if you like, this makes them easy to remove before serving)

1 1/2 lb fresh mushrooms (I used cremini and shiitake)

1 tablespoon vegan butter

1 tablespoon olive oil

2 tablespoon cornstarch

2 tablespoons vegan butter

Fresh parsley for garnish

Instructions

Pre heat the oven to 300F

In Dutch oven heat the oil and the butter, add the onions, stir well and sprinkle over a teaspoon of kosher salt. Cook on a medium low heat, stirring occasionally until the onions are beginning to turn golden. This can take some patience, generally needing around 15-20 minutes. It’s worth the wait as the golden caramelized onions produce a lovely depth of flavor to the dish.

When the onions are caramelized add the celery, carrots and freshly ground black pepper, stir well and cook for a further 5 minutes, then add the garlic and cook for a further 2 minutes. Add another tablespoon of oil if the pan is too dry.

Add the red wine, broth, tomato paste, rosemary and parsley. Stir well, bring to the boil then turn off the heat. Place the lid on the Dutch oven and put it into the oven for approximately 30 minutes. You want the carrots to be just tender. Remove from the oven.

To cook the mushrooms heat a tablespoon of vegan butter and a tablespoon of olive oil in a large sauce pan, add the mushrooms (don’t overcrowd the pan, do this in two batches if needed) if the mushrooms are overcrowded they steam and don’t brown properly which is crime! Saute them for about 8 minutes then add them to the stew along with any juices.

In a small bowl mix together 2 tablespoons of vegan butter and 2 tablespoon of cornstarch into a paste, add a tablespoon of the stew liquid to the paste, mix together then pour it all back into the stew, stir well and heat until the stew simmers for about 5 minutes to fully cook the cornstarch mixture. The stew will thicken into a luscious sauce. Remove the herb bundle.

Serve with mashed potatoes and garnish with fresh chopped parsley.

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