Vegetarian Bourguignon with Mushrooms
Ingredients
- 350 g shiitake and/or oyster mushrooms
- 300 g button mushrooms
- 20 g butter
- 200 g pearl onions or shallots
- 3 3 carrots
- 1 celery stalk
- 2 garlic cloves
- 2 tbsp olive oil
- Salt and pepper
- 35 cl red wine
- 1 tbsp tomato paste
- 2 tbsp flour
- 1 vegetable stock cube + 350ml water
- 1 bouquet garni (bay leaf, thyme, rosemary)
- Chopped fresh parsley, to serve
Instructions
- Prepare your ingredients.Peel, wash, and slice the carrots. Do the same with the celery, slicing it thinly.Peel the shallots and/or pearl onions and halve them lengthwise.Slice or dice the mushrooms, depending on their shape.
- Melt the butter in a medium saucepan over medium-high heat and sauté the mushrooms in small batches until golden brown, even slightly charred.Then transfer the mushrooms to a bowl and season with a generous pinch of salt and a few grinds of pepper.
- In the same saucepan, sauté the carrots, celery and shallots in oil. Add the chopped garlic after 5 minutes.
- Deglaze with the red wine and simmer for 2 minutes.Add the flour and tomato purée and mix well.
- Pour in the vegetable stock and add the bouquet garni. Season with salt and pepper.Add the cooked mushrooms, stir, and simmer, covered, over low heat for 30 minutes.
- Once the vegetarian beef bourguignon has reduced and the sauce has thickened, remove the bouquet garni.Serve with chopped parsley and your choice of side dish.