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Topic: In which I make mushroom bourguignon (vegetarian or vegan)  (Read 2632 times)
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Miss Violaceous
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« on: October 23, 2010 06:53:01 PM »

This is a recipe I've made once before. This time I halved it, because I'm the only mushroom eater in the house. I certainly hope it has been posted here before, because the recipe is an amazingly hearty option for mushroom lovers (and it's great for fall or winter cooking), but if you've never seen it, I hope I've made your day!

http://smittenkitchen.com/2009/01/mushroom-bourguignon/

The recipe as posted is vegetarian (if you do veggie broth instead of beef broth, both options are given) but with a few simple substitutions it could be vegan.

The recipe starts with searing portabella mushrooms...


Next, you carefully brown onions, carrots and thyme. I wish I could capture the smell in a photo, it's absolutely out of this world. Then you throw some garlic in at the end.


Deglaze with red wine, and make the sauce. I used veggie bullion and broth from cooking kidney beans to give it some extra depth. The mushrooms go back in and simmer until melty and perfect.


Next, you add pearl onions (go with the frozen ones, seriously) and thicken the sauce. By the way, halving the recipe and using a big pan made moisture control a non-issue for me, but last time I made it my pan was really crowded and it drove me nuts. YMMV. Sour cream or vegan substitute if that's your thing. My chives aren't doing so well, so no garnish! Serve over your choice of noodles.

I know my pictures don't add much, but even the talented creator's photographs don't do justice to the amazing depth of flavor that is achieved here. Bon apetit!
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heini
« Reply #1 on: October 26, 2010 12:08:57 PM »

Thanks! I have to make something similar sooner or later, but I think I'll use gypsy mushrooms, porcini or funnel chanterelles instead of portobellos, because we have picked lots of them from the forest. And serve with some egg-free pasta.

Also, are the pearl onions those small onions that are usually pickled?
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Miss Violaceous
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« Reply #2 on: October 26, 2010 02:26:32 PM »

Thanks! I have to make something similar sooner or later, but I think I'll use gypsy mushrooms, porcini or funnel chanterelles instead of portobellos, because we have picked lots of them from the forest. And serve with some egg-free pasta.

Also, are the pearl onions those small onions that are usually pickled?

I think they are the same kind of onion, but you wouldn't want to use the pickled ones in this! I've seen them both frozen and fresh, but if they're fresh you have to peel each tiny little onion.
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heini
« Reply #3 on: October 28, 2010 02:14:01 AM »

I think we only have pickled here in my country. Maybe I'll use shallots instead.
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Miss Violaceous
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« Reply #4 on: October 28, 2010 03:45:34 AM »

I think we only have pickled here in my country. Maybe I'll use shallots instead.

Shallots would work, or maybe spring onions or scallions if you have those? Something delicate.
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heini
« Reply #5 on: October 28, 2010 10:22:13 AM »

They'd be imported and expensive this time of year, I'll rather use shallots that we've grown ourselves.
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batgirl
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« Reply #6 on: November 02, 2010 06:02:55 PM »

Oh wow, that looks amazing! My guy is French and loves Boeuf Bourgignon, but we try not to eat much meat. We both adore mushrooms, I will definitely have to make this!! Thank you!
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prairiefire
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« Reply #7 on: January 14, 2011 10:21:34 AM »

*mops up drool*  that, m'lady, is SO on my menu.  Thanks for sharing the recipe!
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batgirl
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« Reply #8 on: January 14, 2011 10:49:01 AM »

I forgot to report back, but I made this, and it was maybe the best thing I have ever made! My guy loved it, too! Thanks, again!!
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