Vegan Mushroom Bourguignon
4 tablespoons olive oil, divided
2 pounds 1/4-inch sliced Portobello or cremini mushrooms
1 cup pearl onions, peeled and ends trimmed (thawed if frozen)
1 large carrot, finely diced
1 yellow onion, finely diced
1 heaping teaspoon fresh thyme leaves (can use dried)
sea salt & cracked pepper, to taste (I used 1 tsp. of each)
2 or 3 cloves garlic, minced
1 cup full-bodied red wine such as Cabernet Sauvignon
2 cups vegetable broth
2 tablespoons tomato paste
1 1/2 tablespoon flour
Farro (I used pearled farro) and/or pasta of choice (can also serve over rice or mashed potatoes)
1. Heat one tablespoon of the olive oil in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms and pearl onions until they begin to take on a little color, but the mushrooms do not yet release any liquid — about three or four minutes. It did this in two batches using a tablespoon of olive oil each time. Remove them from the pan and set aside.
2. Lower the flame to medium and add one tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches (or twists) of salt and a several grinds of black pepper into the pan and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
3. Slowly add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms and pearl onions with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. You can simmer uncovered or with cover askew, stir occasionally and enjoy the wonderful smells.
4. Combine remaining tablespoon oil, make it heaping, and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
5. To serve, spoon the stew over a bowl of farro, pasta of choice or roasted potatoes…
Note: This was very tasty. In addition to mashed potatoes, we’re thinking about serving this over roasted beets, or roasted carrots, or roasted potatoes…or over rice, or over noodles. You get the idea. :)
Recipe from The Simple Veganista facebook page: adapted from Deb Perelman’s Mushroom Bourguignon