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.