Vegan Mushroom Bourguignonne
Try this Vegan Mushroom Bourguignonne recipe, or contribute your own.
Try this Vegan Mushroom Bourguignonne recipe, or contribute your own.
- black pepper to taste
- 2 tablespoons of olive oil
- 1 tablespoon of tomato paste
- 2 16 ounce packages of mushroom caps ( i prefer baby portobel
- 6 large carrots – peeled and sliced into one inch pieces
- 1 large yellow onion – peeled and diced
- 1 large shallot – peeled and sliced thin
- 2 cloves of garlic – peeled and minced
- 2 cups of vegetable broth
- 1 and 1/2 cups of red wine
- 2 teaspoons of ground sea salt
- 2 tablespoons of fresh thyme leaves
- 2 teaspoons of dried italian seasoning
- 1 tablespoon + 1 teaspoon of all purpose flour (use cornstarch
- 1/3 f a cup of water
- 1 package of fettucine
- Carbohydrate 0.0162025 g
- Cholesterol 0 mg
- Fat 0.844564999286736 g
- Fiber 0.006625 g
- Protein 0.0027375 g
- Saturated Fat 0.116749999901512 g
- Serving Size 1 1 serving (3g)
- Sodium 0.0278749999857347 mg
- Sugar 0.0095775 g
- Trans Fat 0.0228837499806848 g
- Calories 8 calories
Step-by-step
- Fill a pasta pot with water and bring to a boil.
- Heat a large skillet on medium heat and add 1 tablespoon of olive oil. When the oil is hot add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.
- Add one tablespoon of olive oil and add the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized.
- Add the garlic and cook for one minute.
- Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan.
- Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer.
- Cover and cook for twenty minutes.
- Mix the flour (or corn starch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour in the mixture. Add it to the wine sauce and stir well to combine.
- Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.
- Twelve minutes before the sauce is done, salt the pasta water (approximately 1 teaspoon) and add the fettucine to the water. Cook according to the directions on the package.
- Spoon the mushroom bourguignonne on a pile of fettucine.
- Enjoy!
A Cozy Night In: My Vegan Mushroom Bourguignonne Adventure
The aroma of simmering mushrooms, rich red wine, and earthy herbs filled my kitchen, a comforting scent that promised a delicious and satisfying meal. Tonight's culinary adventure was a vegan take on the classic French dish, Bourguignonne. I've always loved the hearty nature of this stew, the way the tender mushrooms soak up the flavourful sauce, and the satisfying hug of warm pasta. However, adapting this dish to a vegan lifestyle was a challenge I was eager to tackle, eager to showcase the incredible depth of flavour possible without any animal products.
I began by selecting the star of the show – the mushrooms. I opted for baby portobellos, their rich umami flavour providing a strong base for the dish. The preparation was simple yet precise. A quick sauté in olive oil, seasoned with just a pinch of salt, brought out their natural sweetness before they were set aside to await their re-entry into the bubbling pot of deliciousness. The next step involved creating the heart of the bourguignonne, the rich and complex sauce. This wasn't just a simple reduction; it was a symphony of carefully layered flavours. Carrots, onions, and shallots, each adding its own nuance to the final product, were patiently caramelized until their edges deepened in colour, their sweetness intensifying. The garlic, a pungent and vital note, was added at the last moment to prevent it from burning.
The magic then really began. Deglazing the pan with vegetable broth and red wine was a crucial step, ensuring that every bit of flavour from the sautéed vegetables was captured and incorporated into the sauce. The addition of tomato paste provided a subtle sweetness and depth, a touch of richness that balanced the earthiness of the mushrooms and the acidity of the wine. The final touch – a blend of thyme, Italian seasoning, and a generous dose of black pepper – transformed the humble sauce into a culinary masterpiece. To achieve the perfect creamy consistency, I prepared a slurry of flour and water (or cornstarch for a gluten-free option), whisking it in until the sauce thickened to the desired consistency. The mushrooms, previously browned to perfection, were then gently folded into the sauce, allowing them to absorb the symphony of flavours that had developed over the past hour.
While the bourguignonne simmered away, I prepared the pasta, a simple fettuccine cooked al dente. The final moment was the most satisfying; ladling the rich, decadent stew over a bed of perfectly cooked fettuccine, the aroma once again filling the kitchen. This vegan Mushroom Bourguignonne wasn't just a meal; it was an experience, a culinary journey that celebrated the versatility of plant-based ingredients and the sheer joy of creating a comforting and delicious dish from scratch. It was a testament to the fact that even classic recipes can be reimagined and perfected without compromising on flavour or satisfaction. In fact, the depth of flavour achieved in this vegan version was, dare I say it, surprisingly richer and more complex than some of the traditional, non-vegan versions I've tasted.
Ingredients:
This recipe is easily adjustable to your preference. Feel free to experiment with different types of mushrooms or add other vegetables, like bell peppers or zucchini, to enhance the overall flavour profile. The beauty of cooking is in the exploration, so don't be afraid to get creative and let your culinary curiosity guide you.
Serving Suggestions:
This hearty and flavorful stew is a complete meal on its own, but it can also be served as a side dish alongside a variety of other vegan dishes. A simple green salad with a light vinaigrette would perfectly complement the rich flavors of the bourguignonne, while crusty bread would be perfect for soaking up every last drop of that delicious sauce. The possibilities are truly endless.
A Culinary Journey: Beyond the Recipe
This vegan Mushroom Bourguignonne recipe is more than just a collection of ingredients and instructions. It’s a journey, a story unfolding in the kitchen. It’s the story of transforming humble ingredients into a culinary masterpiece, a testament to the power of simple, fresh produce. It’s a reminder that even the most classic dishes can be adapted to suit diverse dietary needs and preferences, without sacrificing flavor or enjoyment.
This dish has become a staple in my kitchen, a comfort food that satisfies both my palate and my commitment to a plant-based lifestyle. I encourage you to embark on your own culinary journey, to explore the possibilities of vegan cooking, and to discover the joy of creating delicious, healthy, and sustainable meals that nourish both the body and the soul.
