Carrot and Mushroom Bourguignon

Carrot and Mushroom Bourguignon
Carrot and Mushroom Bourguignon

When I was eating meat, beef bourguignon was one of my favorite things. To make and to eat. People would ask me to make it if they were coming over, and they would always ask for the recipe; a true classic! The taste of the cooking broth, which is basically a whole bottle of red wine, was fantastic with crusty bread and mashed potatoes. I haven’t cooked anything close to that French comfort food since becoming plant-based, as those French recipes are sometimes hard to “veganize”. However, after experimenting so much with mushrooms (and I love them so much!), I figured I could totally recreate the taste without the beef chuck. And I did! This Carrot and Mushroom Bourguignon, served over garlic mashed potatoes, is sublime, and totally French!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another amazing French classic, check out this Chickpea Bouillabaisse.

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Carrot and Mushroom Bourguignon

  • Author: Karine K
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Ingredients

  • 4 tablespoons olive oil, divided
  • 1 cup shallots, chopped
  • 6 very large carrots, cut into big chunks
  • 4 cloves garlic, minced
  • 56 large portobello mushrooms, stems removed and cut into big chunks
  • 1/2 cup flour
  • 1/3 cup Cognac
  • 1 bottle Pinot Noir
  • 1 cup vegetable broth
  • 4 bay leaves
  • 45 sprigs fresh thyme
  • 20 cipollini or pearl onions
  • 1 1/2 cup cremini mushrooms, halved
  • Sea salt and pepper, to taste
  • Garnishes: fresh minced parsley

Instructions

In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the shallots and cook until golden and fried, about 4-5 minutes. Add the carrots and cook, stirring often, until carrots start getting tender, about 8 minutes. Season with salt and pepper, add garlic and cook one more minute. Remove the carrot mixture to a bowl and keep aside.

Place the flour in a shallow bowl and season with salt and pepper. Add 2 tablespoons olive oil to the Dutch oven. Flour the portobello chunks and place to brown in the Dutch oven. You may need to do this in batches, depending on the size of your pan. Once the portobellos are browned, place them all back in the pan, and add the Cognac. Stir to remove brown bits from the bottom of the pan, and let the alcohol evaporate. Add the wine, vegetable broth, bay leaves, and thyme. Bring to a boil, reduce the heat to a slow simmer and cook, covered, for 35 minutes, stirring occasionally.

While the mushrooms are cooking, blanch the cipollini onions. In a saucepan, bring some water to a boil. Place the onions in the boiling water and let cook for 2 minutes. Remove from the hot water and let rest until cool enough to handle. Remove the peel, once you can touch the onions.

After the 35 minutes cooking time for the mushrooms, add the carrot mixture, cremini mushrooms, and onions to the Dutch oven. Cook, stirring occasionally, for an additional 30 minutes, or until the carrots are tender, but still hold their shape. Season with sea salt and pepper, to taste, and cook for an additional 5 minutes.

Serve with fresh parsley, over garlic mashed potatoes, along with some crusty bread, to soak up all the sauce. Bon appétit!


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Carottes et champignons à la bourguignonne

  • Author: Karine K
Scale

Ingredients

  • 4 c. à soupe d’huile d’olive, divisé
  • 1 tasse d’échalotes françaises, hachées
  • 6 grosses carottes, coupées en gros tronçons
  • 4 gousses d’ail, émincées
  • 5 à 6 gros champignons portobello, sans les queues et coupés en gros morceaux
  • 1/2 tasse de farine
  • 1/3 tasse de Cognac
  • 1 bouteille de Pinot noir ou de vin de Bourgogne
  • 1 tasse de bouillon de légumes
  • 4 feuilles de laurier
  • 4 à 5 branches de thym frais
  • 20 oignons perlés ou cipollini
  • 1 1/2 tasse de champignons cremini, coupés en deux
  • Sel de mer et poivre, au goût
  • Garnitures: persil frais, haché

Instructions

Dans une grande cocotte, chauffer 2 c. à soupe d’huile d’olive à feu moyen-élevé. Ajouter les échalotes françaises et cuire jusqu’à ce qu’elles soient dorées et croustillantes, environ 4 à 5 minutes. Ajouter les carottes et cuire, en brassant souvent, jusqu’à ce que les carottes commencent à ramollir, environ 8 minutes. Assaisonner au goût de sel de mer et de poivre, ajouter l’ail et cuire, une minute de plus. Transférer le mélange de carottes dans un bol et réserver.

Déposer la farine dans un bol peu profond et assaisonner de sel et de poivre. Ajouter 2 c. à soupe d’huile à la cocotte et chauffer à feu moyen-élevé. Placer les cubes de champignons dans la farine afin de bien les recouvrir. Transférer dans la cocotte. Laisser brunir (il est possible que vous deviez effectuer le tout en quelques étapes). Une fois les champignons bien dorés, déposer tous les champignons dans la cocotte et déglacer avec le Cognac. Gratter le fond de la cocotte afin de déloger les sucs de cuisson, et laisser le Cognac évaporer. Ajouter le vin, le bouillon de légumes, les feuilles de laurier the flour in a shallow bowl and season with salt and pepper. Add 2 tablespoons olive oil to the Dutch oven. Flour the portobello chunks and place to brown in the Dutch oven. You may need to do this in batches, depending on the size of your pan. Once the portobellos are browned, place them all back in the pan, and add the Cognac. Stir to remove brown bits from the bottom of the pan, and let the alcohol evaporate. Add the wine, vegetable broth, bay leaves, and thyme. Bring to a boil, reduce the heat to a slow simmer and cook, covered, for 35 minutes, stirring occasionally.

While the mushrooms are cooking, blanch the cipollini onions. In a saucepan, bring some water to a boil. Place the onions in the boiling water and let cook for 2 minutes. Remove from the hot water and let rest until cool enough to handle. Remove the peel, once you can touch the onions.

After the 35 minutes cooking time for the mushrooms, add the carrot mixture, cremini mushrooms, and onions to the Dutch oven. Cook, stirring occasionally, for an additional 30 minutes, or until the carrots are tender, but still hold their shape. Season with sea salt and pepper, to taste, and cook for an additional 5 minutes.

Serve with fresh parsley, over garlic mashed potatoes, along with some crusty bread, to soak up all the sauce. Bon appétit!

4 thoughts on “Carrot and Mushroom Bourguignon

  1. Have you tried using abalone mushroom, available fresh in Asian markets? They hold up under cooking even better than porcini.

  2. Have you tried using abalone mushroom, available fresh in Asian markets? They hold up under cooking even better than porcini, and have a nice delicate flavor

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