As usual I start with apologizing for not posting in a while. But I would like to think I post when I have something useful to say, rather than just posting for the sake of it.
My excuse for not posting is we are travelling again – aboard our boat in France!
Which is why we are on a bit of French mission.
So, being in the Burgundy area, a plant-based version of Bouef Bourguignon is an absolute must.
And Mushroom Bourguignon it will be.
We are currently in a tiny place called Montceau-les-Mines and it was market day, so all the ingredients are fresh and pretty organic.
I did a bit of googling and found this recipe on a Tesco site – so thanks to them!
Ingredients:
Olive oil
Vegan butter
125 grms shallots, halved
2 carrots, thickly sliced
2 cloves garlic, crushed
1 t tomato puree
2 t plain flour
125 ml fruity red wine
150 ml vegetable stock
625 grms assorted mushrooms (I use Champignon de Paris and girolles)
a few sprigs thyme
What to do:
Heat about a T of olive oil and a dollop of vegan butter in a pan.
Cook the shallots for about 5 mins.
Add the carrots and cook for about 5 more minutes.
tir in the garlic, tomato puree and flour, stirring well, and cook for another minute or so.
Pour in the wine and stir well. Simmer till liquid reduced by about half.
Add in the stock and thme and simmer fo 10 minutes.
Meanwhile – heat another T of olive oil in a pan and cook the mushrooms till they are soft.
Add the cooked mushrooms, with all the juices, to the other ingredients and simmer for 5 to 10 minutes.
Serve up sprinkled with a little thyme.
And as usual, this tasted even better the next day!
Bon Apetit
