Vegan Mushroom Bourguignon Food

VEGAN MUSHROOM BOURGUIGNON

Steps:

• Slice or chop the leek into rounds or small pieces and rinse in a bowl of cold water. Drain well.
• Preheat a heavy pot over medium heat and sauté the leeks in a drizzle of olive oil with a pinch of sea salt until wilted.
• Add the chopped carrots and continue cooking until they begin to soften a bit and the leeks start to get some caramelization.
• Stir in the flour then add the red wine and bring to a simmer while mixing well. Add the tomato paste and cook for a few minutes until the wine starts reducing then add the vegetable stock, bay leaf and thyme sprigs. Cook for a good 15 minutes until the carrots have softened to your liking.
• Meanwhile rinse and cut the mushrooms into quarters or larger pieces to your liking.
• Preheat the largest skillet you own over medium heat and add a drizzle of olive oil or vegan butter, the mushrooms and a pinch of sea salt. Work in batches if needed so as not to overcrowd the pan.
• Turn up the heat as needed and allow the mushrooms to cook down until all the water has evaporated. At this point add another drizzle of olive oil or vegan butter and toss to coat well. Continue cooking until the mushrooms start to brown a bit.
• Push some of the mushrooms to the side, drizzle a little olive oil in the center and add the minced garlic. As soon as you start to smell it use a spoon and toss to coat well with the rest of the mushrooms for about 30 seconds or so. Taste and season with more sea salt at this point if desired.
• Transfer the garlic mushrooms to the pot with the red wine gravy and combine.
• Adjust seasonings and serve over fluffy mashed potatoes garnished with fresh parsley and some red chili flakes for heat.

VEGAN MUSHROOM BOURGUIGNON

Steps:

• Fill a pasta pot with water and heat on medium to warm the water.
• Heat a large skillet on medium heat and add 1 tbsp (15 ml) 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 the remaining olive oil and 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, approximately 5 to 7 minutes. 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. Add more seasoning if you prefer a stronger flavor.
• In a small bowl, 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 or lumps 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.
• Turn the heat for the pasta water to high and bring to a boil.
• Twelve minutes before the sauce is done, salt the pasta water (approximately 1 tbsp (15 g)) and add the fettucine to the water. Cook according to the directions on the package.
• Divide the fettucine by four and make a nest in the center of each plate. Spoon the mushroom Bourguignon on top of the fettucine. Garnish with a sprinkle of fresh thyme leaves.

VEGAN MUSHROOM BOURGUIGNON

Steps:

• You can watch the video in the post for visual instructions.Soak dried mushrooms in warm water for about 15-20 minutes, then drain. Skip this step if you are using fresh mushrooms.
• Meanwhile, peel and chop potatoes, add them to a pot with water and salt. Bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper, and sea salt to taste and mash with a potato masher (don't use a food processor or blender). Set aside.
• Heat oil in a pan over medium heat. Add onion and sauté for 4-5 minutes. Add drained mushrooms, carrot, peas, garlic, thyme, and all spices. Sauté for a further one minute, stirring frequently.
• Add red wine. Cook for about 2 minutes. Then add tamari (or soy sauce), and vegetable broth.
• Let simmer over low/medium heat with a lid on for about 10-12 minutes or until the carrots and peas are softened.
• Combine plant-based milk and cornstarch in a bowl, stir with a whisk until there are no lumps. Add the mixture to the pan and stir (the sauce will thicken). Let simmer for a few more minutes.
• Taste and adjust seasonings. Add more salt/pepper/spices if needed. Serve mushroom bourguignon with mashed potatoes and enjoy! Store leftovers covered in the refrigerator for up to 3 days.

MUSHROOM BOURGUIGNON

Steps:

• Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate.
• Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes.
• Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes.
• Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley.