Svampe Bourguignon med Rodfrugtmos
Try this Svampe Bourguignon med Rodfrugtmos recipe, or contribute your own.
Try this Svampe Bourguignon med Rodfrugtmos recipe, or contribute your own.
- salt og peber
- salt
- 1 fed hvidlã¸g fint revet
- 1 kg svampe fx. hvide og brune champignon i kvarte
- 2 gulerã¸dder, i tynde skiver
- 1 lã¸g, fint hakket
- 2 ,5-3 dl rã¸dvin
- 5 dl grã¸ntsagsbouillon
- 2 spsk. tomatpure
- 2 laurbã¦rblade
- 1 hã¥ndfuld frisk timian og rosmarin fint hakket
- 1 tsk. arrowrotpulver ( eller anden stivlese til jã¦v
- olivenolie til stenging
- rodfrugtmos:
- 1 blomkã¥l, i mindre buketter
- 3 pastinakker, i mindre tern
- 2 persillerã¸dder, i mindre tern
- 2 gulerã¸dder, i mindre tern
- 2 spsk. naturliâ´smã¸rbar
- 1/2 dl naturliâ´ soya cuisine
- Carbohydrate 0.0162025 g
- Cholesterol 0 mg
- Fat 0.000815 g
- Fiber 0.006625 g
- Protein 0.0027375 g
- Saturated Fat 0.000245 g
- Serving Size 1 1 portioner (250g)
- Sodium 0.011 mg
- Sugar 0.0095775 g
- Trans Fat 3.50000000000001E-05 g
- Calories 0 calories
Step-by-step
- Varm en sauterpande op til medium varme.
- Tilsæt olien og steg løg, gulerødder og svampe heri til væsken er fordampet fra svampene.
- Tilsæt hvidløg og tomatpure og vend det rundt.
- Tilsæt 2,5 dl. rødvin og lad det dampe ind til halvdelen.
- Vend krydderurterne og laurbærbladet i og hæld bouillonen ved.
- Bring det i kog og lad det simre i 15 min.
- Imens dampes grøntsagerne til mosen i en gryde med lidt vand i bunden, til det er mørt, ca. 15-20 min.
- Rør arrowroot pulveret ud i en lille smule vand, rør det i saucen og lad det tykne.
- Fisk laurbærbladene op og smag saucen til med salt og peber.
- Mos grøntsagerne til ønsket konsistens med smørbar og Soya Cuisine og smag til med salt.
- Anret mosen i 4 dybe tallerkner, server svampe bourguignon ovenpå og pynt med friske krydderurter.
A Cozy Autumnal Delight: My Take on Svampe Bourguignon
As a busy working mom, finding time to cook a satisfying and flavorful meal can sometimes feel like a Herculean task. But I firmly believe that even amidst the whirlwind of everyday life, a delicious, home-cooked dinner is essential for both body and soul. That's why I’m thrilled to share this recipe for Svampe Bourguignon with root vegetable mash – a dish that's both comforting and surprisingly easy to make. This recipe is a testament to the idea that good food doesn't have to be complicated; it just needs a few key ingredients and a dash of love (and maybe a glass of that delicious red wine you'll be using in the recipe!).
The rich, earthy flavors of the mushrooms in this Bourguignon are perfectly balanced by the creamy sweetness of the root vegetable mash. The process is quite straightforward – a simple sauté, a gentle simmer, and a quick mash – making it perfect for a weeknight meal. I often double the recipe because leftovers are wonderful for packed lunches. The depth of flavor this dish develops over time is truly incredible. The longer it simmers, the more the flavors meld, creating an unforgettable culinary experience. I often use a combination of white and brown mushrooms, but feel free to experiment with other varieties for a unique twist.
The root vegetable mash is equally simple yet incredibly satisfying. I typically use a mix of carrots, parsnips, and potatoes, but feel free to adapt it to your preferences or what you have on hand. The addition of a little bit of soy cream adds a delightful richness, creating a perfect creamy balance against the intense earthy mushroom flavor. And don't shy away from fresh herbs; a sprinkle of chopped parsley or thyme elevates this dish from good to outstanding. A well-balanced plate provides the body with the nutrients and energy needed for optimal health and this is where the recipe is truly successful.
This recipe is more than just a meal; it's a moment of peace and self-care. It’s a reminder to take a breath, slow down, and appreciate the simple joys of cooking and sharing a delicious, home-cooked meal with loved ones. It’s a reflection on the busy life I live, but also about how I prioritize making time for things that really matter— nourishing myself and my family through food that’s both delicious and fulfilling. So gather your ingredients, put on some music, and let's embark on this culinary adventure together.
I hope you enjoy this recipe as much as I do and I encourage you to share your own versions and modifications in the comments below. Let's share our culinary journeys and build a community around good food and good company.
Happy cooking!
