How to Prepare Yummy Mushroom Bourguignon

Mushroom Bourguignon. When it is as cruelly cold out as it has been this week, beef bourguignon is one of my favorite things. Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference.

If you want a hearty winter warmer to serve to guests, which sounds super fancy. Mushroom bourguignon is a vegan casserole that's full of rich flavour and much quicker to make than the traditional beef version. This Vegan Mushroom Bourguignon is a healthy and comforting meal that's perfect for a romantic night in. You can cook Mushroom Bourguignon using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mushroom Bourguignon

1. You need 400 mls of vegetable stock.
2. You need 2 sprigs of fresh rosemary.
3. You need 1 tsp of dried tarragon leaves.
4. Prepare 1 of leek, washed and sliced.
5. You need 2 of carrots, sliced.
6. It's 2 of celery stalks, sliced.
7. You need 5 of shallots, peeled and halved.
8. Prepare 200 mls of red wine.
9. Prepare 250 g of portobello mushrooms, thickly sliced.
10. It's 250 g of large chestnut mushrooms, halved.
11. It's of Olive oil.
12. Prepare of Salt and pepper.
13. It's 1 1/2 tbsp of tomato puree.
14. You need 1 tbsp of cornflour.

Served over polenta, Mushroom Bourguignon is the ultimate vegetarian comfort food. Mushroom Bourguignon is a vegetarian adaptation of the classic French dish beef Bourguignon. This vegan mushroom bourguignon is the perfect veggie alternative to the traditional French stew that is For an extra boost of flavor, this mushroom bourguignon is cooked in the slow cooker, which. Beef bourguignon (US: /ˌbʊərɡiːnˈjɒ̃/) or bœuf bourguignon (UK: /ˌbɜːf ˈbɔːrɡɪn.jɒ̃/; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni.

Mushroom Bourguignon step by step

1. Make up the veg stock and add the rosemary and tarragon. Allow it to steep while you prepare the rest of the veg..
2. In a flame proof casserole dish, gently sweat the leeks, onions, garlic and shallots in a few table spoons of oil..
3. After about ten minutes, add the tomato purée, carrots and cornflour and give it all a good stir..
4. Pour your wine into your steeped stock, then slowly pour all of the liquid into the casserole dish, stirring as you go..
5. Add the mushrooms on top of the veg, don’t worry if they aren’t submerged under the stock with the other veg..
6. Put the dish in the oven at 180 C. Stir it every 15 mins or so for the first half hour until the mushrooms have reduced in size and are incorporated into the rest of the casserole..

The classic beef bourguignon gets a vegetarian makeover with this delicious mushroom bourguignon recipe! A delicious and hearty winter vegan dish. One of my favourite things to do is to. Her Mushroom Bourguignon is a perfect example. Meaty portobellos (or creminis) and pearl Perelman's Mushroom Bourguignon in The Smitten Kitchen Cookbook is a perfect example of her.