What's better than a good classic and warming dish on a freezing cold day? This mushroom bourguignon can be finished in just half an hour. Mushrooms replace beef in this vegan version of the classic recipe, and they add in just as much (or more) juicy, tender texture and umami flavor.
Mushroom Bourguignon With Root Vegetable [Vegan, Gluten-Free]
For the Mushroom Bourguignon:
- 2.2 pounds of mushrooms, quartered
- 2 carrots, thinly sliced
- 1 onion, finely chopped
- 1 clove of garlic, finely grated
- 1 cup red wine
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 handful of fresh thyme and rosemary, finely chopped
- 1 teaspoon arrowroot powder (or other starch to smooth the sauce)
- Olive oil
- Salt and pepper
For the Root Mash:
- 1 cauliflower, in smaller florets
- 3 parsnips, chopped
- Fresh parsley
- 2 carrots, chopped
- 2 tablespoons vegan butter
- 1/5 cup soy milk
- Heat a sauté pan up to medium heat.
- Add the oil and add onion, carrots, and mushrooms and sauté until the mushroom liquid has evaporated.
- Add garlic and tomato sauce and mix.
- Add red wine and let it evaporate to half.
- Mix in the the spices and herbs in and pour the broth in. Fish out the bay leaves.
- Bring it to boil and simmer for 15 minutes.
- Meanwhile, put the vegetables in a saucepan with a little water at the bottom until they are tender, approximately 15-20 minutes.
- Pour the arrowroot powder into a small amount of water, stir it in the sauce and allow it to thicken.
- Season the sauce with salt and pepper.
- Mash the vegetables to the desired consistency and add vegan butter, soy milk, and salt.
- Spread the mash in 4 deep plates, pour over mushrooms bourguignon, and garnish with fresh herbs.