One of my favourite things to do is to take a traditional meat based recipe and put a vegetarian spin on it. Take my vegetarian sausage rolls and my mushroom wellington, which is my take on the traditional beef wellington, as examples. And today I’m excited to share with you my vegetarian take on Beef Bourguignon - Mushroom Bourguignon. We enjoyed this Mushroom Bourguignon for dinner last night, and even if I do say so myself, it was absolutely divine. I even went back for seconds :D
Not being a tofu lover, nor any fake meat substitute for that fact, when I want to take a meat recipe and make it vegetarian I turn to mushrooms. For this recipe I took some wonderfully large and meaty portobello mushrooms and chopped them into large chunks as a replacement for the beef. Combined with sweet carrots, golden shallots, zuchinni and button mushrooms this makes a wonderful flavour winter recipe that is so packed with flavour that even meat eaters will enjoy it too.
A word of advice, when you make your own, as I really think you should, be sure to use a wine that you would happily drink. If you can’t stand the wine to drink please don’t use it in this recipe as the results will be disappointing. That being said, you don’t need to spend a fortune on the wine. I used a bottle of Paul Mas Merlot, which retails for around $10 a bottle, which is amazing value.
Serve this delicious wintery Mushroom Bourguignon with creamy mashed potatoes or crusty bread.
By the way, I have an exciting bit of news to share with you. Yesterday I woke up to a wonderful surprise to find Delicieux has been shortlisted in the Cosmopolitan Magazine UK 2012 Best Blog Awards in the Best Food Blogger category. I’m so honoured to have made the shortlist amongst some amazingly talented bloggers. If you enjoy Delicieux I’d really love your vote. You can vote here by entering your email address and then finding Le Delicieux under the Food Blog category. Voting is open until August 31.
- 4 tbs of olive oil
- 4 to 5 very large portobello mushrooms, stalks removed and cut into bit size chunks
- 10 shallots, peeled
- 300g of button mushrooms, quartered
- 6 large carrots, peeled and roughly chopped
- 3 cloves of garlic, peeled
- 2 stalks of celery
- 2 zucchini roughly chopped
- 6 sprigs of thyme
- 3 bay leaves
- 1 bottle of red wine
- 1 cup of vegetable stock
- salt and pepper to taste
- ⅓ cup of flour
- Place a very large saucepan or crockpot over a low heat and add 2 tbs of the olive oil and add the shallots and fry until lightly golden, around 15 minutes. Add the carrots, garlic and celery and increase the heat to medium and cook until the carrots are golden. Remove from the saucepan and set aside.
- Place the flour in a bowl and season with salt and pepper. Toss the mushrooms in the flour. Add 2 tbs of olive oil to the saucepan and increase the heat to medium high and brown the mushrooms. You may need to do this in two batches depending on the size of your pan. When all the mushrooms are browned reduce the heat to medium and add the wine, vegetable stock, bay leaves and thyme and bring to a simmer. Reduce the heat to low and simmer covered for 45 minutes, stirring occassionally.
- Add the vegetables to the pan, along with the zucchini and button mushrooms and simmer for 30 minutes.
- Serve with mashed potatoes and/or crusty bread.
Oh my, YUM! Perfect winter comfort food.
I used to love this dish when I was eating meat, I will have to give it a shot. Excited about the wellington, too.
Congrats on your nomination, will head over and cast my vote now.
Thanks so much Erin :D Do let me know if you try the mushroom wellington or bourguignon. I hope you enjoy them.
Wow, this looks so inviting!
Voted! Best of luck.
Aww thanks Jen :D
Oh, congrats! Voted. :)
Thank you so much Carole :D
What a perfect spin on a meat based recipe! I don't care for tofu or meat substitutes either, but portobello mushrooms I love. Headed off to vote for you now, congratulations on the nomination!
I'm glad I'm not the only one that doesn't like meat substitutes :D Thank you for voting too Laura. I really appreciate it :)
Congrats on the nomination, I hope you will win! Good luck!
Your dish look fantastic...I am totally drooling over here over your pics! Very tasty and tempting!
I pinned for later:)
Thank you so much Sandra :D If you decide to try it I hope you enjoy it. It made wonderful left overs too :)
I love this vegetarian version! Portobello mushrooms are one of my favorite mushrooms! Your styling is gorgeous! I voted you, but maybe I can try with another email address? I'll give it a try!
Thanks for your support Nami :D You are so sweet.
This dish looks marvelous!! I can't wait to try it.
I voted!
Thanks Maureen :)
When I saw this recipe in my inbox I thought you must have ditched vegetarianism. Those mushrooms look so meaty and delicious. I will most definitely be trying this one.
Congratulations on your nomination. That is very exciting news!
Haha, sorry to give you a shock. I could never ditch being a vegetarian as I just can't stand the taste or texture of meat. And yes, those mushrooms were very "meaty" and delicious.
Sounds super delicious :)
Voted! Good luck Jen :-)
Thanks so much Sneh :D
Wow, this looks amazing! I love mushrooms and I've never really thought to make a vegetarian version of this. I know I'm what having for dinner tomorrow!
Thanks Taz :) I really hope you enjoy it as much as we did.
Congrats on the nomination :D thats fab!!!
Thanks Nic :D It was a lovely surprise.
I actually really like tofu, but I also adore big meaty mushrooms - this sounds great! Mushroom wellingtons are absolutely delicious, and this looks like another great alternative to a classic meat based dish.
Oh my goodness, you had me at mushroom. This looks delicious!
Magnificent and ever so scrumptious looking! perfect comfort food.
Cheers,
Rosa
Making this now ... when do you add the 1 cup vegetable broth? I don't see it in the instructions!
Hi luvs2walk,
Sorry for missing that out. Add the vegetable stock when you add the wine :D I really hope you enjoy it.
I am a meat eater but I do love your version with the mushrooms... they look so meaty! Creamy mash potatoes for me please! Congratulations on the nomination. :)
Great recipe Jennifer. I love mushrooms. What a beautiful way to cook them - Thyme, red wine and mushrooms yummo! congratulations on your nomination. Well deserved :)
Thanks so much Kyrstie :D
This is just brilliant, and you could have fooled me. It looked like beef. I made it and I have to say that this was is a hit. Thanks for the idea!
Hehe it does look like beef doesn't it. I think it would fool the most meat loving carnivore. I'm so glad you enjoyed it. We loved it and I will definitely be making it again. :D
Congratulations on your nomination!!! What a wonderful achievement in itself and very deserving!
I adore boeuf bourguignon and usually add lots of mushrooms because I love how they soak up some of that wonderful wine-y sauce. A mushroom bourguignon sounds just as a delicious - I will definitely give this a try!
Please do let me know what you think of it if you give it a try Thanh. :) Even my fiance, who not so long ago didn't like mushrooms, loved it. I'll definitely be making it agin.
I adore mushroom but I don't prepare it often! This recipe is so delicious! I have to go to the market now to find some great mushroom :)
What a great recipe! I absolutely love beef bourguignon, sans the meat, but this is a great substitute. Can't wait to try it on a chilly night!
Very good. I would only do 2 cups wine at most and up the broth. Little too winey for me. Yummy on baked potato.
Just tried this recipe for my french fiance for our Christmas lunch and it was really divine. I was so happy when I found it as Boeuf bourguignon is the favorite dish of my fiance who just became vegetarian a couple of months ago. I guess his favorite dish has changed now. ;)
Hi Nicole, for some reason your comment went to my spam folder so I didn't see it until now. Thank you so much for your comment and I'm so glad you and your fiance enjoyed my mushroom bourguignon. It's one of my favourites too :D