A Burgundian, yes, but vegetarian
When we talk about “Burgundy”, we think of the famous beef, tender as can be, cooked for a long time with vegetables and wine, with a syrupy sauce. A delicacy that requires cooking time, and also a trip to the butcher. However, other recipes exist, including vegetarian options. The one we like in autumn? Queen Trish Deseine’s vegan proposal based on button mushrooms. Little gems that become headliners. If there is no more meat, the deliciousness is not lost! Indeed, red wine is always included, and as in the original recipe, it is left to thicken with broth and a touch of flour. To bring as much flavor as possible, we obviously think of carrots, onions, garlic, thyme and all these seasonal flavors, which are good when the weather is gloomy.
In terms of cooking time, no need to twist your brain and change your entire schedule, just 40 minutes are enough to prepare this delicious mushroom bourguignon.
Easy to prepare, reduced cooking time and autumn vegetables, what if you tried this Saturday recipe?
Saturday’s recipe: Mushroom Bourguignon
Preparation: 10 minutes
Cooking time: 40 minutes
1 kg of button mushrooms
1 medium carrot
120 g of small spring onions
2 medium onions
2 cloves of garlic
2 tbsp. tablespoon of olive oil
1 tbsp. teaspoon of fresh, leafy thyme
2 tbsp. tablespoon of flour
25 cl of red wine
2 tbsp. tablespoon of tomato paste
50 cl of vegetable broth
Salt, freshly ground pepper
We cut the rinsed mushrooms in half, and the peeled carrot into slices. Chop the spring onions, peeled onions and garlic.
Heat the oil in a saucepan. Let the mushrooms and spring onions brown for 3 to 4 minutes. We reserve.
Brown the carrot, onions and thyme in the pan for 7 to 8 minutes over medium heat, until everything is caramelized. We season. Add the garlic and continue cooking for 1 to 2 minutes. Sprinkle with flour, and continue cooking for 1 to 2 minutes.
We add the wine. Stir while scraping the bottom of the pan, then increase the heat and allow some of the wine to evaporate. Add the tomato paste, vegetable stock, mushrooms, spring onions and bring to the boil.
Leave to simmer over low heat for 15 to 20 minutes, until the sauce is thick. Adjust the seasoning if necessary and serve immediately with mashed potatoes.
Discover the recipe for Mushroom Bourguignon
