If you love mushrooms this is the dish for you. It's warm, savory and hearty. Perfect for the fall and winter nights ahead. Cozy up to a nice bowl of this mushroom stew. This is also great for when you have company over, pairing it with a nice red vegan wine, you'll be sure to please your guests.
I decided to use a combination of farro and a whole wheat pasta as a bed for this bourguignon. This was my first time having farro and I must say it is really delicious. It has a texture that reminds of barley with a nutty flavor like brown rice. Farro is a grain that's rich in protein (7 grams per serving), fiber (5 grams per serving), along with magnesium and vitamins A, B, C and E. Although it has a low gluten count, it's not gluten free. If your looking to keep this a gluten free dish use brown rice or quinoa pasta instead. I'm happy to have this as a new addition to my grains and will be using it here and there in place of quinoa. I used Italian pearled farro which is hulled and cooks within 15 minutes, where as whole grain farro takes a bit longer.
And now for some vegan wine. I'm not much of a wine drinker these days but this was a treat. I felt a bit sophisticated cooking this meal with wine, I haven't done that in ages. I had no clue that some wines are processed using animal materials as explained here.
Orleans Hill Winery is vegan friendly, organic and doesn't come with a high price tag. I picked this one up at Sprout's for about $8 and I found it to be pretty wonderful. Trader Joe's also carries a few varieties from this winery with about the same price tag. In fact I picked up the label, WELL REaD, from TJ's for around $5 but haven't tried it yet. With the holiday's upon us, I will be purchasing some of these wines for family gatherings. Looking forward to the days ahead.
Before we begin, let me say that I actually forgot to add all of the mushrooms. For some reason I was thinking it called for one pound but in fact it calls for two pounds. I actually had added two 10oz. packages because I always like extra, so I wasn't too off...imagine yours will have more mushrooms than the pic above. Lucky you! I will add three packages next time...and that will be soon...so savory and yummy this was. :)
Now on with the recipe...
Mushroom Bourguignon
Mushroom Bourguignon
- 4 tablespoons olive oil, divided
- 2 pounds 1/4-inch sliced portobello or cremini mushrooms
- 1 cup pearl onions, peeled and ends trimed (thawed if frozen)
- 1 large carrot, finely diced
- 1 yellow onion, finely diced
- 1 heaping teaspoon fresh thyme leaves
- sea salt & cracked pepper, to taste
- 2 or 3 cloves garlic, minced
- 1 cup full-bodied red wine
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 1/2 tablespoon flour
- Farro (I used pearled farro) and/or pasta of choice
- Heat one tablespoon of the olive oil in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms and pearl onions until they begin to take on a little color, but the mushrooms do not yet release any liquid — about three or four minutes. It did this in two batches using a tablespoon of olive oil each time. Remove them from the pan and set aside.
- Lower the flame to medium and add one tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches (or twists) of salt and a several grinds of black pepper into the pan and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
- Slowly add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms and pearl onions with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. You can simmer uncovered or with cover askewed, stir occasionally and enjoy the wonderful smells. :)
- Combine remaining tablespoon oil, make it heaping, and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
- To serve, spoon the stew over a bowl of farro, pasta of choice or roasted potatoes...
Enjoy!
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