Mushroom Bourguignon

Mushroom Bourguignon




Prep Time: 20 Min
Cook Time: 1 1/2 Hour (Approx)

Yields: 4 + Servings

WHAT YOU NEED

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. + EVOO
• 250g Yellow Pearl Onions, halved
• 1 Lb. Cremini Mushrooms, sliced
• 4 cloves Garlic, crushed & minced
• 2 Yellow Onions, sliced
• 2 Carrots, peeled & cut in to half moons
• 1 Tbsp. Tomato Paste
• 1/2 Tbsp. Browning Sauce
• 3 Tbsp. AP FLour
• 2 C Red Wine (Pinot Noir)
• 2 1/2 C PC Brand Plant-Based Beef Broth
• 6 sprigs Fresh Thyme
• Herb Bouquet - Handful Parsley including stems, 5 sprigs thyme, 2 Bay Leaves)
• 1/4 Tsp. Red Pepper Flakes
• 1/2 Tsp. + Sea Salt
• Fresh Parsley - Garnish

DIRECTIONS

• Begin heating 1 Tbsp. butter & EVOO in a large, deep skillet set to about medium heat. Once heated, add the halved pearl onions and a pinch of salt. Stir and cook about 5 mins until some caramelization has happened. Transfer the pearls to a bowl and return the pan to the heat. Add the cremini mushrooms, thyme sprigs, and a generous pinch of salt. Stir and cook until creminis have cooked down and released a lot of their liquid. Once you see some caramelization, remove the mushrooms from the pan and return it to the heat.
• Add the remaining butter & EVOO and bring to temp. Add the garlic and let that sizzle for about 30 seconds before adding the sliced onion & carrot and a good pinch of salt. Stir and cook 5 + minutes until carrot are beginning to go tender. Add the browning sauce & tomato paste & stir to combine. Continue to cook for another minute or so. Reduce the heat to medium low and stir in the flour until combined. Continue to stir and cook over medium low heat until roux has had a chance to brown up a little. (About 2 - 3 minutes).​

• Return the heat to about medium and stir in the red wine. Let the wine sizzle and simmer until mostly reduced, then, add the plant-based beef broth and bring the bourguignon to a boil. Once boiled, reduce heat to medium low, add the herb bouquet and 1/2 tsp. sea salt. Simmer covered for 20 - 25 minutes.
• Remove cover and return the pearl onions & cooked creminis to the bourguignon. Continue to simmer over medium low heat for 35 - 40 minutes until rich & glossy. If needed, thin out to your desired consistency with additional broth but make sure to give it time to cook down and make sure to taste and adjust your salt if needed.
• Pluck out the thyme sprigs & herb bouquet prior to serving. Serve over potatoes, rice, or any carb you desire as far as I'm concerned. Garnish with parsley & ENJOY!

HAPPY VEG