Vegetarian Mushroom Bourguignon

There is something sensuous in the winter about a stew with red wine that simmers well before dinner time. It wafts from the kitchen and throughout your home and builds anticipation for a hearty warm meal.

This vegetarian bourguignon made with mushrooms instead of beef achieves great heights on a cold winter day. While the red wine in this dish deepens the flavor, the chef may want to sip while this lovely dish is simmering.

Servings: 4-6

Ingredients:

2 pounds mushrooms (mixed types of available) – cut into chunks
8 ounces of pearl onions (when I don’t have pearl onions, I cut up other onions or shallots)
2 leeks (white and light green part) diced
2-3 carrots sliced
3 garlic cloves
6-7 tablespoons olive oil
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 cup dry red wine
2 cups vegetable broth/stock
1 tablespoon tamari or soy sauce
½ teaspoon dried thyme
1 bay leaf
½ teaspoon smoked paprika (optional)
Salt and pepper to taste

Instructions:

Step 1: In a large pot add 2 tablespoons of the olive oil and then the mushrooms and pearl onions. Cook them until they are browning on one side, about 3-5 minutes. No need to stir, then turn them to the other side for some browning about 3 minutes more. Remove from the pot and place on a plate and sprinkle with salt and pepper.

Step 2: Add another tablespoon of olive oil to the pot and cook the carrots, leeks, and the garlic for about 5 minutes until they begin to soften and release their flavor.

Step 3: Add the tomato paste and flour and stir for about a 1 minute. Then add in the red wine, vegetable broth, tamari or soy sauce, thyme, bay leaf, and smoked paprika (optional). Stir and scrap any of the brown pieces from the bottom of the pot.

Step 4: Add the mushrooms and pearl onions back into the pot and bring to a simmer. Cover the pot partly and put on a low heat until all is tender and the sauce is fabulous! This can be at least 30 minutes but 1 hour is better. Taste and adjust seasonings as desired.

Serve with sweet potato chunks, mashed potatoes, or polenta. Crusty bread is a must!