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Mushroom Bourguignon
Recipe:
Ingredients
Bourguignon
12 shallots
6 tbsp vegan butter , divided
1 lb cremini mushrooms (450 g)
2 large carrots , peeled and roughly chopped
3 cloves garlic , finely chopped
¼ tsp sea salt
1 tbsp tomato paste
2 tbsp gluten-free all-purpose flour
1 cup dry full-bodied red wine
2 cups vegetable broth
1½ tbsp tamari
1 tbsp pure maple syrup
6 sprigs fresh thyme (tied together with twine)
2 bay leaves
Mashed Potatoes
3 lbs white potatoes , cut into chunks
½ cup vegan butter
½ cup almond milk
¼ to ½ cup plain coconut yogurt
¾ teaspoon sea salt
¼ teaspoon pepper
Instructions
Bourguignon:
Make the Bourguignon:In a small bowl, cover the shallots with boiling water and let soak for 3 minutes. Drain and rinse. (This makes them easier to peel.) Peel the skin off the shallots and discard. Cut small shallots in half lengthwise and bigger shallots into quarters.
Heat 2 tablespoons of the vegan butter in a large pot over medium heat. Add half of the mushrooms, increase the heat to medium-high, and cook, stirring occasionally, until the mushrooms are lightly browned, about 6 minutes. Transfer the mushrooms to a medium bowl.
Repeat with another 2 tablespoons of the vegan butter and the remaining mushrooms. Transfer the mushrooms to the bowl with the first batch of mushrooms.
In the same pot over medium heat, melt the remaining 2 tablespoons vegan butter. Add the shallots, carrots, garlic, and salt. Cook, stirring often, until the vegetables start to soften, about 10 minutes. Add the tomato paste and flour and stir to incorporate. Pour in the red wine, vegetable broth, tamari, and maple syrup. Then add the mushrooms. Stir to combine.
Toss in the thyme and bay leaves and bring the stew to a simmer over medium-high heat.
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