Mushroom Bourguignon
Scrumptious and elegant vegan mushroom bourguignon with dried prunes over creamy no-stir polenta is an exquisite alternative to meat version of this famous French dish. Perfectly picked spices change the body of mushroom bourguignon beyond recognition. Prunes, smoked paprika, and smoked salt add the incredible smokiness to the mushroom sauce that tastes 99.9% like beef bourguignon sauce.
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Servings: 4 people
Ingredients
- 16 oz portobello mushrooms (fresh porcini or shiitake interchangeable ideally to have a mixture of all of them)
- 2 carots
- 1 red onion
- 1 glass good quality red wine
- 1 sprig rosemary
- 3 sprigs thyme
- 2 cloves garlic
- 1 tbsp tomato puree
- 1 cup dried prunes
- 1 pinch smoked salt
- 1 tbsp smoked paprika
- 2 tbsp olive oil
Instructions
- Prepare your ingredients
- Wash and chop the mushrooms into bite-size pieces. Put a pan on medium-high heat, add olive oil and chopped mushrooms and cook for five min or until golden but still firm. Do not overload your pan. Cook in batches if needed. Set cooked mushrooms aside.
- Add 1 tbsp. olive oil to the pan. Peel and cut the onions into thin rounds and cook for 10 min on low heat. Peel and cut carrots into 2 cm chunks, add to the pan. Add sliced garlic cloves, flour, tomato puree, smoked paprika, smoked salt, prunes and rosemary, and thyme leaves. (if you don't agree with cooked rosemary leaves in a sauce either chop them roughly or tide in cheesecloth and remove later when the dish is ready) Mix well and cook for 3 min.
- Transfer mushrooms and veg mix into a cast-iron. Add wine, mix well and bring to a boil. When starts boiling reduce heat to low, cover with the lid and simmer for 30 min. Serve with mashed potatoes or creamy polenta. Bon Appétit!
- Serve with mashed potatoes or creamy polenta. Bon Appétit!
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