Entree: France – Burgundy – Bourguignon aux Champignons

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) vegan butter
- 1 lb (450 g) cremini mushrooms, halved or quartered
- 8 oz (225 g) pearl onions, peeled (or 1 large onion (170 g) chopped)
- 2 medium carrots (about 150 g), cut into 1/2-inch (1.3 cm) pieces
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) full-bodied red wine
- 1 1/2 cups (360 ml) vegetable broth
- 1 tbsp (15 ml) soy sauce or tamari
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Heat olive oil and vegan butter in a large Dutch oven over medium-high heat. Add mushrooms and cook until they begin to brown and release liquid, about 8–10 minutes; remove and set aside.
2. In same pot, add pearl onions and carrots and cook until lightly browned, 6–8 minutes. Add garlic and tomato paste and cook 1 minute.
3. Sprinkle flour over vegetables and stir to coat, cooking 1–2 minutes. Gradually add red wine, scraping up browned bits, then stir in vegetable broth and soy sauce.
4. Return mushrooms to the pot, add thyme and bay leaf, bring to a simmer, then reduce heat to low and cover. braise gently until vegetables are tender and sauce has thickened, about 30–35 minutes.
5. Remove thyme sprigs and bay leaf, adjust seasoning with salt and pepper, and sprinkle with chopped parsley before serving.