Jenny Meanwell (Adapted from America’s Test Kitchen)
Looking for a vegetarian twist on the classic French beef Bourguignon? Look no further than this hearty and flavorful Mushroom Bourguignon recipe!
Made with meaty mushrooms, aromatic herbs, and a rich red wine sauce, this dish is a delicious and satisfying main course that's perfect for a cozy dinner at home.
Serve it over creamy mashed potatoes or with crusty bread for an indulgent meal that's sure to impress. Whether you're a vegetarian, a mushroom lover, or simply looking for a new take on a classic dish, this Mushroom Bourguignon recipe is a must-try!
1/2 cup Olive Oil
5 lbs. Fat Moon Mushrooms, preferably meaty ones, Oyster, with additional mushrooms for variety
1.5 cup Pearl Onions
1/3 cup Flour
4 cups Veggie Broth
1 Bottle Red Wine (Pinot Noir or Burgundy, preferably)
2 Tbsp Agar Agar
2 Tbsp Tomato Paste
1 Tbsp Miso Paste
2 Chopped Onions
2 Chopped Carrots
1 Garlic Head, cloves separated and smashed (but not peeled)
1 oz. Dried Porcini
10 Sprigs Parsley and 3 Tbsp Minced Parsley
6 Sprigs Fresh Thyme
2 Bay Leaves
1/2 tsp Black Peppercorns
Heat 3 Tbsp of olive oil in a dutch oven or heavy bottomed pot. Add half the mushrooms, half the pearl onions, 1/4 tsp salt, 1/8 tsp pepper and cover.
Cook 8-10 minutes until mushrooms have released their moisture. Uncover and cook an additional 12-15 minutes until pan is dry.
Remove these vegetables from the pan, set aside, and repeat with the other half.
Add remaining 2 Tbsp oil and flour to the now empty pot and whisk until no dry flour remains. Whisk in broth, 2 cups wine, agar, tomato paste, and miso paste until no lumps remain, making sure to scrape up any browned bits from the bottom of the pot.
Stir in chopped onions, carrots, garlic, porcini mushrooms, parsley sprigs, bay leaves, peppercorns. Bring to a boil and cook until the liquid is slightly thickened and onions are translucent and softened, about 15 minutes.
Strain this liquid through a fine mesh strainer and discard the solids. Return the liquid to the pot and stir in remaining wine. Bring mixture to a boil over medium high heat and cook until thickened to the consistency of heavy cream, approximately 5-7 minutes.
Reduce heat, and stir in reserved mushroom and onion mix from before. Cook until heated through.
Stir in minced parsley, and salt and pepper to taste. Serve over mashed potatoes, rice, or cauliflower puree.