September 07, 2010

ETL: Mushroom bourguignon

Yes, yes, you are right, this is a remake of the Julia Child’s famous recipe, but without the beef. If you are vegetarian and still crave the luxurious and perfectly balanced taste of beef, mushrooms, onions, carrots, butter, and wine, I promise you this vegan version of the recipe will make you happy :)

  • 2 tablespoons olive oil
  • 2 pounds portobello mushrooms, in 1/4-inch slices
  • 2 carrots, chopped in 1/3 inch slices
  • 1 shallot, finely diced,
  • 2 cloves garlic, minced
  • 3 cups full-bodied red wine,
  • 2-3 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf, crumbled
  • 1/4 tsp black pepper
  • 1 1/2 tablespoons whole wheat/all purpose flour
  • 1 lb pearl onions, peeled (thawed if frozen)
  • parsley sprigs
  1. Preheat the oven at 450F.
  2. Heat half of the olive oil  in a heavy sauce pan over high heat. Sear the mushrooms until they begin to darken. Remove them from pan.
  3. Reduce the heat to medium, add the rest of the oil and toss the carrots, onions, thyme, salt and black pepper into the pan and cook, stirring occasionally, until the onions are lightly browned.
  4. Add the garlic and the wine to the pot, then turn the heat all the way up and reduce it by half.
  5. Stir in the tomato paste and the broth.
  6. Add back the mushrooms with any juices that have collected.  
  7. Cover the casserole and set in lower third of the preheated oven. Regulate the heat so the dish simmer and cook for 20 minutes until the juices are reduced and the mushrooms are tender.
  8. Sprinkle the flour, add the pearl onions, , and toss the vegetables. Cook for 10 more minutes.
  9. When ready decorate with parsley, and serve with baked potatoes, rice or pasta.


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