Mushroom Bourguignon with New Potatoes

Serves 4

15 Minute Prep Time

By Morgan Shupe on September 29, 2014 , categorized in Dinner

bourguignon

Harness your inner Julia Child and direct your attention to this plant-based bourguignon. Meaty mushrooms mix with mashed potatoes for a satisfying comfort meal.

Ingredients

  • 1 tsp oil (olive or coconut)
  • 1 lbs Portobello mushrooms, stems cut off and discarded, mushrooms cut into 2 in cubes
  • 2 lbs white mushrooms, sliced
  • 1 stalk celery, diced
  • 1 carrot, cut on diagonal
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 2 tsp dried thyme
  • 2 cups red wine (full bodied wine is the best to use, if you wouldn't drink it don't cook with it)
  • 3 Tbsp tomato paste
  • 2 cups vegetable stock
  • Salt and pepper
  • 1-2 cups pearl onions, peeled (you can buy these frozen and already peeled but they're hard to find)
  • 2 Tbsp cornstarch
  • 4 Tbsp cold water

Preparation

  1. Heat oil in pot. Add both types of mushrooms, sauté until lightly browned.

  2. Add celery, carrot, onion and garlic. Sauté for a few minutes.

  3. Add thyme, red wine, tomato paste and stock.

  4. Cook for 20 minutes or until liquid has reduced by ½.

  5. Add pearl onions. Cook 5 minutes.

  6. Mix cornstarch and COLD water together until all the cornstarch is dissolved.

  7. Add ½ the cornstarch mixture into the mushroom stew. Stir in the cornstarch. Bring stew to a simmer and wait a few minutes. Check sauce thickness, if it is not thick enough repeat this step with the rest of the cornstarch.

  8. Serve on top of mashed potatoes or noodles.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.

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