Vegan Mushroom Bourguignon
Discover a delicious vegan twist on the classic mushroom bourguignon recipe. Enjoy the rich flavours of this plant-based dish, created as a vegan option for my Aald Harbour Hoose guests.
Servings: 4 people
Calories: 524kcal
Equipment
- 1 heavy based pan
- 1 frying pan
- 1 knife
Ingredients
- 40 grams dried porcini mushrooms
- 3 tbsp Scottish rapeseed oil
- 2 tbsp vegan butter
- 100 grams vegan chorizo optional
- 450 grams chestnut baby button mushrooms
- 250 grams shallots
- 4 medium carrots
- 1 red bell pepper
- 4 garlic cloves
- 2 tbsp cornflour
- 250 ml Pinot Noir
- 2 tbsp tomato paste
- 2 tbsp tamari soy sauce
- 600 ml vegan stock made with porcini soaking water
- 1 bouquet garni made with leek, thyme, bay, rosemary and parsley
- 5 juniper berries
- 100 grams vegan bacon
- spring onions to garnish
Instructions
- Soak 40 grams dried porcini mushrooms for 20 minutes in boiling water. Reserve the soaking liquid for the stock. Cut half of 450 grams chestnut baby button mushrooms into slices and quarter or halve the remaining half, depending on their size, leaving the smallest mushrooms whole.
- Quarter half of 250 grams shallots, and finely slice the remainder.
- Coarsely chop 4 medium carrots and 1 red bell pepper.
- Slice 100 grams vegan chorizo, if using, into 5 mm thick coins and fry in a little rapeseed oil until crispy. Set aside.
- Heat a third of 3 tbsp Scottish rapeseed oil and some of 2 tbsp vegan butter in a heavy-based pot. Cook the mushrooms in small batches for 10-15 minutes, stirring infrequently, until they are golden.
- Transfer the cooked mushrooms to a bowl and sprinkle generously with sea salt.
- Heat 1 tbsp rapeseed oil and 1 tbsp butter in the pan, and cook the halved shallots for 10 minutes, until they begin to soften but have not started to brown.
- Add 4 garlic cloves, finely chopped, and cook a further five minutes, until the shallots begin to colour.
- Add the thickly sliced carrots, chopped red pepper, 2 tbsp tomato paste, 2 tbsp tamari soy sauce, vegan chorizo and 2 tbsp cornflour. Stir to coat.
- Add the cooked mushrooms, drained porcini mushrooms, 600 ml vegan stock made with the porcini soaking water, 250 ml Pinot Noir, 1 bouquet garni (see notes) and 5 juniper berries. Season with salt and pepper and pop the lid on.
- Simmer, gently, for 35-40 minutes, until the sauce has reduced and thickened. Allow to rest for 15 minutes before serving. Ideally, leave the refrigerator overnight to allow the flavours to develop further.
- Garnish the vegan mushroom bourguignon with 100 grams vegan bacon, fried until crispy, fresh parsley and sliced spring onions. Serve with creamy mashed potatoes and green beans almondine.
Notes
How to make your own bouquet garni
- Carefully remove two layers from a five-inch piece of leek.
- Use these layers to wrap 3 bay leaves, a handful of fresh thyme sprigs, a sprig of rosemary and a handful of parsley stalks.
- Tie with butcher’s string.
Nutrition
Calories: 524kcal | Carbohydrates: 46g | Protein: 15g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 1.636mg | Potassium: 1.316mg | Fiber: 9g | Sugar: 14g | Vitamin A: 12.203IU | Vitamin C: 52mg | Calcium: 157mg | Iron: 6mg