Mushroom Bourguignon

Inspired by Julia Child's Beef Bourguignon (I had recently watched Julie & Julia) I wanted to recreate a vegetarian & health-friendly option to this amazing recipe!

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At the risk of tooting my own horn -
this recipe is crazy good! My favourite ways to serve it:
  • on grilled sourdough bread (rubbed with garlic)
  • over grains
  • or as a side dish

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Mushroom Bourguignon

1 - 2 tbsp olive oil

2 1/2 lbs mushrooms (I used Portobello, cremini, shiitake & enoki)

2 yellow onions, finely diced

2 tsp chopped garlic (2 cloves)

1 lb carrots, cut into 1 inch chunks

1 bay leaf

1 1/2 cups red wine (optional)

2 cups vegetable stock (more later if it needs thinning out)

1 tbsp organic tomato paste

1/2 tsp dried thyme (or 1 tsp fresh)

4 tbsp ghee (can substitute butter here)

3 tbsp arrowroot starch

1/2 cup peas

finely chopped parsley for garnish

sea salt and pepper

Directions

  1. In a large pan over medium heat saute mushrooms in 1-2 tbsp olive oil (you may need to do this in 2 separate batches depending on the size of your pan). It's ideal that the mushrooms have space in the pan to brown and caramelize - this will boost flavour immensely. Once mushrooms are cooked, season with sea salt and pepper, remove from heat and set aside.
  2. In the same pan add a splash or two more of olive oil and sautΓ© onions until translucent. About 5 minutes. Add in garlic and sautΓ© until just fragrant, about a minute. Add to this the carrots & bay leaf and sautΓ© for a few minutes longer. Add in red wine and allow everything to simmer for about 5 minutes to let the alcohol burn off.
  3. Add vegetable stock, thyme & tomato paste to the pan and simmer covered until vegetables are tender. This could take up to 20 minutes.
  4. Stir in ghee and arrowroot starch. Add peas and mushrooms to the pan. Bring to a boil and then simmer for 15 minutes. You may wish to add more stock at this time if you prefer it thinned out a bit.
  5. Season with sea salt and pepper to taste. Sprinkle with parsley & enjoy!

I hope you enjoy this dish as much as I did! 

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