Hearty Mushroom Bourguignon // Vegan + RSF
Bourguignon is something my dad decided to master when I was growing up. We had this French cookbook which was filled with un-beatable recipes and it came from that. It wasn't Julia Child's recipe but heck it tasted incredible. I've veganized the dish with oodles of success here honeybunches, and I'm telling you - if you're skeptical, you shall be surprised. It's seriously on-point flavour wise and will still make your house smell like a wintery welcoming cabin.
Plus, did I not mention it is soooo much easier and quicker than the original!!! No convoluted beef browning and braising necessary. So get excited honeybunches, it ticks all the boxes.
A few tips on the mushrooms you end up choosing,
- Choose larger (portobello work well) mushrooms, not button mushrooms for the best texture.
- Cut up your mushrooms in varying shapes and sizes for textural variety.
- Even if you're not the biggest fan of mushrooms they do shrink down, so don't be afraid of leaving some super chunky pieces in the mix.
- olive oil
- 1/2 cup (or desired amount) chopped vegan ham (I used Tofurky deli slices), optional
- 2 red onions, cut into wedges
- 2 carrots, sliced
- 400g portobello mushrooms (or desired variety), some cut into chunks and some sliced
- generous pinch of nutmeg
- 1/2 tsp smoked paprika
- 1 tsp dried mixed herbs
- 1/2 cup chopped/crushed tomatoes
- 1 tbsp minced/crushed/chopped garlic
- 2 heaped tbsp plain flour (GF flour for a gluten-free bourguignon)
- 2 cups vegan "beef" stock (or vegetable)
- 1 cup red wine
- 2 bay leaves
- large handful parsley, chopped
- mashed potato, or pasta to serve with a few springs of rosemary
- Start by heating the olive oil in a large casserole type dish (or a deep pot would also work), then adding the vegan ham, onions and carrots - sauteing until the ham is golden and the veg slightly sauteed and caramelized (5-10 mins approx).
- Remove the ham and veg from the pan, setting it aside in a bowl until needed. Plop another glug of oil in the pan, then add half the mushrooms, sauteing until they brown and soften. Add the browned mushies to the veg when done, then repeat with the remaining mushrooms.
- Add all the browned mushrooms and veg back to the pan, then add the nutmeg, paprika and mixed herbs. Stir and cook for a couple of minutes.
- Add the tomatoes and garlic, stiring and cooking again for a couple of minutes.
- Add the flour, then turn the heat to low, stirring for a couple of minutes until the flour coats everything and cooks off a little.
- Add the stock a cup at a time, to gently de-glaze the base of the pan. Add the red wine as well to the pot and your bay leaves to finish. Bring to the boil, then reduce to a simmer, placing the lid on your pot and leaving to do it's thing for at least an hour. If you make this in the afternoon, it can be nice to let it simmer down for a couple of hours, reduce and develop in flavour and make all the veg as soft and succulant as possible.
- Season with salt & pepper before serving with some mashed potato or pasta noodles and a few sprigs of rosemary. Deeelicious.