Well, Spring is technically here but it sure doesn't feel like it; it's a brisk 22 degrees today here in New York. So, while I'm daydreaming about summery foods like gazpacho, I'm still craving hearty dishes that warm my body and soul. When my friend Nisreen of Sweet Box Treats posted this recipe for a Vegan Mushroom Bourguignon, I felt compelled to make it immediately.
As I read the post, I saw that it was adapted from this version from Smitten Kitchen, one of my favorite food blogs. I knew it had to be good! My version is a combination of these two recipes.
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons butter
- 2 pounds sliced cremini mushrooms (aka "Baby Bellas")
- 1 large carrot, diced
- 1 cup pearl onions
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup full-bodied red wine
- 2 cups beef or vegetarian broth
- 2 Tablespoons tomato paste
- 1/2 tsp herbes de provence
- 1 1/2 Tablespoons whole wheat flour
- Brown rice, for serving
- Chopped chives, for garnish
You can follow the step-by-step instructions here.
A few notes:
- I rarely buy pre-chopped veggies—I actually find chopping and slicing kind of meditative—but I did opt for the pre-sliced cremini this time. It made the prep for this meal much quicker and I was in a rush.
- I used thawed, frozen pearl onions. Much easier than peeling all those tiny onions!
- I asked my local wine seller for a recommendation for a wine that was inexpensive, but would work well in this dish; he recommended a Cabernet Sauvignon that was under eight dollars.
- I used vegetarian stock because I was making this dinner for a vegetarian friend; I think a beef broth would provide an even richer flavor.
- I served this stew over brown rice, but you could certainly use any other cooked grain or egg noodles.