A warming and hearty mix between a Bourguingnon and a goulash. Perfect for autumn and winter.
Mushroom bourguignon
Materials
- 2 big Portobello mushroom
- 2 smaller Onions
- 3 cloves of Garlic
- 2 Carrots
- 2 Parsnip
- 1/4 Swede Rutabaga
- 1 tbs Tomato paste
- half a can of Crushed Tomatoes
- 2 dl of white or red wine
- 1 tsp smoked paprika
- pinch of rosemary
- pinch of thyme
- oil and vegan butter to fry
- salt and pepper
- dried funnel chanterelle
Instructions
- Cut all vegetables into 3cm big cubes and mince the garlic.
- Add oil and butter to a pot and add the onions. Fry until softened and then add the portabello mushrooms, and a piece of carrot.
- Fry for a few more min and then add the tomato paste, and then deglaze the pot with the wine.
- Add the crushed tomatoes, paprika, rosemary, thyme, and some salt and pepper then cover everything with water and bring up to a boil.
- Turn the heat down to simmer and then let simmer for 30min-2h (i usually prep this in the afternoon and then let it stand on the stove while I do other things)
- with 1h-30min before dinner, add the rest of the root vegetables and then the dried chantarelles
- let simmer for a minimum 30min, up to an hour. Check for seasoning and adjust
Notes
serve with a dollop of vegan cream fresh or yogurt.
