Ever thought about how to make bourguignon without meat? You should. Mushroom bourguignon is like a vegan mushroom stew that tastes nearly identical to Boeuf Bourguignon, but without the meat. The more variety of mushrooms you use, the better it tastes. Use fresh mushrooms like maitake, which can mimic the texture of shredded brisket. Fresh porcini, shiitake, oyster, trumpet, enoki mushrooms would all be wonderful in this recipe. Ingredients below or at [ Ссылка ]

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MUSHROOM BOURGUIGNON
by Melissa Clark
Ingredients
6 tablespoons butter or extra-virgin olive oil, plus more as needed
2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
8 ounces peeled pearl onions (2 cups), larger ones cut in half
Kosher salt and freshly ground black pepper
1 large leek or 2 small leeks, white and light green parts, diced (1 1/2 cups)
2 carrots, thinly sliced
3 garlic cloves (2 minced, 1 grated to a paste)
1 tablespoon tomato paste
2 ½ tablespoons all-purpose flour
1 ½ cups dry red wine
1 ½ cups beef, mushroom or vegetable broth
1 tablespoon tamari or soy sauce, plus more to taste
3 large fresh thyme branches or 1/2 teaspoon dried thyme
1 bay leaf
3 to 4 ounces chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
Smoked paprika, for serving
Polenta, egg noodles or mashed potatoes, for serving
Chopped flat-leaf parsley, for serving

Recipe summary: Heat 2 tbsp of oil or butter in a large pot or dutch oven over medium heat. When the fat is hot, add just enough mushrooms and pearl onions to cover the bottom of the pot in a single layer. Let them brown for about 3 minutes. Stir, trying to brown the other side for another 3 minutes. Remove with a slotted spoon. Add 2 more tbsp of oil/butter. Repeat. Season mushrooms with salt and pepper when they've been removed from the pot. Reduce heat to medium low. Add 1 tbsp of oil. Saute leeks and carrots until softened. Add garlic and cook for 1 minute. Add tomato paste. Cook for 1 minute. ADd flour. Cook for 1 minute. Add wine, broth, tamari, and herbs. Scrape up browned bits. Add mushrooms and onions back to pot and simmer on low for 30-40 minutes. Stir in grated garlic. In a small skillet on high heat, fry half the sliced oyster mushrooms until they are crisp in half a tablespoon of oil. Flip and crisp the other side. Remove and season. Repeat with other half. Serve over polenta, mashed potatoes, egg noodles, or mashed cauliflower.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.

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Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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