The Foodist: Truly Vegetarian Mushroom Bourguignon
I made a pledge to try to reduce meat consumption to 80% vegetables and 20% meat. This year I put back as many vegetables as possible. I strive for 30% self sufficiency, but the yield in 2019 was pretty good.
I am still going through the pantry for parsnips, carrots, onions, leeks, garlic, parsley, thyme, bay, and various oils. The recipe below is from the New York Times. It’s really easy and delicious!
- 6 cups various mushrooms chopped rough
- 2 cups pearl onions (chop large ones)
- 1 stick butter
- 3 carrots peeled and chopped
- 2 leeks chopped
- 3 cloves garlic minced
- 2 Tbsp tomato paste or 1 cup tomato purée
- 1 1/2 cup red wine
- 1 1/2 vegetable broth
- 2 Tbsp flour mixed in warm water
- 2 bay leaves
- 3 sprigs thyme chopped
- 2 cups pappadella noodles
- Boil onions for 2 minutes. Cool in water 2 minutes. Peel and chop.
- Chop mushrooms into 1” chunks.
- Put 2 Tbsp butter and a bit of garlic oil in a Dutch oven over medium heat.
- Brown mushrooms and onions in batches and set aside in a bowl. Preserve all liquids.
- In the same pan, sauté the carrots and leeks for five minutes until leeks begin to sweat. Add the garlic and further sauté for a minute.
- Add the paste or tomato purée – you decide. Cook for a minute.
- Add flour and water. Stir in well.
- Add the wine and scrape the bottom of the pan to release all tasty bits. Add the vegetable broth. Bring the liquids to a boil, reduce heat to simmer.
- Add the mushrooms and onions you reserved into the bubbling base. Turn in the mushrooms. Add the bay leaves, and chopped thyme. Turn up heat until the mixture boils again. Reduce heat to medium and let this cook for 35 minutes.
- After 35 minutes, bring a pot of water to boil. Boil the noodles for 4 minutes. Serve the noodles and a good dollop of the stew on top. Season with salt and pepper. Make everyone happy!
Cheers and happy new year!