mushroom bourguignon

Adapted from Making Thyme for Health.

Ingredients:

FOR THE MUSHROOM BOURGUIGNON

  • 1 oz dried mushrooms (such as porcini or shiitake)
  • 16 oz sliced mushrooms (such as cremini)
  • 2 tbsp olive oil, divided
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 1 red bell pepper, cored and diced
  • 4 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 teaspoon salt & pepper
  • 2 tbsp tomato paste
  • 1 cup full bodied dry red wine (I used cabernet sauvignon)
  • 2 tbsp vegan (or not) butter or margarine
  • 1 tbsp flour of choice
  • optional: chives, for topping

FOR THE MASHED POTATOES

  • 4 large russet potatoes
  • 1/2 cup plain unsweetened almond milk
  • 2 tablespoons vegan (or not) butter or margarine
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper

Method:

To make the mashed potatoes:

  1. Peel and slice potatoes into 1″ pieces. Place them in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, until easily pierced with a fork. Drain and return to the pot.
  2. Pour in the almond milk and butter/margarine and use a potato masher to mash together until smooth. Mix in the garlic salt and pepper and mash until well combined.

To make the bourguignon:

  1. In a measuring cup, add one cup of hot water along with the dried mushrooms and set aside.
  2. In a large skillet, warm one tablespoon of olive oil over low to medium heat. Add the sliced mushrooms and cook for 3 minutes. Transfer them with their juices to a plate and set aside.
  3. To the same skillet over medium heat, add the remaining tablespoon of olive oil along with the onion, carrot, bell pepper, garlic, thyme, oregano, salt & pepper and cook for 5 minutes.
  4. Remove the dried mushrooms from the measuring cup while reserving their liquid. Discard any hard pieces then finely chop the rest. Add them to the pot along with the cooked mushrooms and 2 tablespoons of tomato paste. Stir everything together and cook for another 5 minutes.
  5. Pour in the red wine and the mushroom liquid then bring to a boil. Allow to cook for 10 minutes, until liquid has reduced by half, then reduce heat to low.
  6. Add the flour and margarine and stir together until the sauce thickens.
  7. Serve warm with mashed potatoes, and top with chives if desired.

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