Vegetarian mushroom bourguignon

Vegetarian mushroom bourguignon

I really like to take classic dishes and take them to a vegetarian version. Bourguignon is one of these recipes. I am not a vegetarian and I enjoy eating a beef bourguignon. I take just as much pleasure in tasting this veggie version where the mushrooms are the stars.

I know that transforming a classic “meat dish” into a vegetable dish causes some tensions. They can’t stand that we keep the name or that we can try to find certain flavors in a meatless version. In short, I have already tried to discuss with them, but it is a waste of time. So yes, I could have talked about simmered mushrooms, or found another name, but I chose to keep the name bourguignon, because it was my initial inspiration.
To tell you how much I like to transform the classics into vegetarian dishes, I must admit that I have the project to make an ebook on the subject. But, it’s a little complicated right away, because my daughter who was supposed to do it with me is finally no longer really available. Good for her, it’s because she found a job. The project is not abandoned for all that, it is a little (or a lot) postponed. In any case, I had thought about all the recipes that could compose it and so I now have a list as long as your arm of dishes to test. I’ll definitely share a few over here from time to time…

In truth, I have been cooking this Burgundian for a long time. And, who knows why, I had never shared it. To prepare it, you will of course need mushrooms. As in any good Burgundy, I add carrots. My tip for maximum flavor is adding dried porcini mushrooms. I really like using it as a flavor enhancer. For convenience, I buy them in a small jar, and I grind them into powder. A spoon in a preparation, and it is the happiness of the taste buds assured. I also add a little white wine and tomato purée.
For cooking, I often use the Cookeo. It takes less than 10 minutes to enjoy. You can also cook in a casserole. It’s a bit longer, but it works great too. I give you the 2 ways to do it.

This mushroom bourguignon will go perfectly with mashed or mashed potatoes. Also, pasta, polenta, … In any case, it will be a treat.

Vegetarian mushroom bourguignon:

750 g button mushrooms
2 carrots
1 onion
2 cloves garlic
1 tbsp powdered dried porcini mushrooms
1 tbsp tomato puree
100ml white wine
300ml water
1 heaped tsp cornstarch
salt pepper
oil

Clean and cut the mushrooms in 4 if they are large.
Peel and cut the carrots into pieces.

Sauté the chopped onion in a little oil.
Added the grated garlic.

Add the carrots, then the mushrooms and sauté over high heat.
Add the porcini powder, tomato puree, wine and water. Season and mix.

Cover and cook over medium/low heat for about 40/45 minutes. Check the doneness of the carrots. They should be tender.
At the end of this time, dissolve the cornstarch in a little water and add it to the preparation. Cook for another 5 to 10 minutes without a lid to obtain a smooth sauce. Stir occasionally.

At Cookeo, The principle is the same. Return to brown, then cook under pressure for 8 minutes. Just reduce the amount of liquid slightly. 50 of wine and 200 of water will be enough. After, you have to put it back on to brown to thicken the sauce.

Serve hot.
This dish reheats easily.

Vegetarian mushroom bourguignon

To finish: if you don’t have porcini powder, soak dried porcini mushrooms in lukewarm water. Above all, use this one for the dish because it is rich in flavor.

You can also do without porcini mushrooms. In this case use a vegetable broth and possibly add a little thyme.

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