With Lent right around the corner, I've starting to think about what I'll be giving up for 40 days. A couple of years ago, I went vegan. The agony and pain of detoxing from the typical food I ate was all documented in my Instagram feed. On most days I had lots of encouragement and support from my friends, family, and Instafriends (Is that even a word?). Other days I was continuously asked why I was doing this to myself. Believe me kids... I asked myself that very same thing some days. Going COLD TURKEY Vegan is not for the faint of heart.
Well here we are Lent 2019 is about to be upon us, and I wonder... What will I give up this year? Booze? Cheese? Swearing?
As I debate if I want to go Vegan again... here's a delicious vegetarian recipe for Mushroom Bourguignon. All the traditional flavors of the french stew but without the beef. Want to make it vegan? Substitute the butter for more olive oil, and BAM! You got yourself one tasty Vegan dish!
AuthorZairaCategoryBourguignon, Dinner, Mushrooms, Vegan, VegetarianDifficultyBeginner
Heat one tablespoon of olive oil and one tablespoon of clarified butter in a heavy sauce pan over high heat. Sear half the mushrooms until they begin to brown, — about three or four minutes. Remove them from pan. Add the remaining tablespoon of olive oil and clarified butter to the pan and repeat with the second batch of mushrooms. Lower the heat to medium and toss the carrots, onions, thyme. Season with salt and pepper. Cook the vegetables down for 10 minutes, until the onions are lightly browned.
Add the garlic and cook until fragrant.
Add the wine to the pot. Scrape the bottom of the pan and remove all the delicious bits of browned goodness stuck to the bottom of the pan. Reduce the wine by half, add in the tomato paste and the broth.
Return the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature to a simmer and simmer on low for 20 minutes. Add the pearl onions and simmer for five minutes more.
Combine remaining tablespoon of clarified butter 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.
To serve- spoon the mushrooms over mashed potatoes and sprinkle with parsley.
Ingredients
Directions
Heat one tablespoon of olive oil and one tablespoon of clarified butter in a heavy sauce pan over high heat. Sear half the mushrooms until they begin to brown, — about three or four minutes. Remove them from pan. Add the remaining tablespoon of olive oil and clarified butter to the pan and repeat with the second batch of mushrooms. Lower the heat to medium and toss the carrots, onions, thyme. Season with salt and pepper. Cook the vegetables down for 10 minutes, until the onions are lightly browned.
Add the garlic and cook until fragrant.
Add the wine to the pot. Scrape the bottom of the pan and remove all the delicious bits of browned goodness stuck to the bottom of the pan. Reduce the wine by half, add in the tomato paste and the broth.
Return the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature to a simmer and simmer on low for 20 minutes. Add the pearl onions and simmer for five minutes more.
Combine remaining tablespoon of clarified butter 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.
To serve- spoon the mushrooms over mashed potatoes and sprinkle with parsley.