BBS:      TELESC.NET.BR
Assunto:  Mushroom Bourguignon
De:       Ben Collver
Data:     Mon, 9 Mar 2026 06:10:07 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Mushroom Bourguignon
 Categories: French, Vegetarian
      Yield: 4 Servings
 
      2 tb Olive oil (30 ml)
      1 lg Yellow onion (200 g); diced
      2 md Carrots (150 g);
           - sliced into thick rounds
      2    Celery rib (120 g); sliced
      4 cl Garlic (12 g); minced
     16 oz Mix of cremini and oyster
           - mushrooms (450 g);
           - halved or torn into
           - large pieces
      2 tb Tomato paste (30 g)
      2 tb All-purpose flour (16 g)
  1 1/2 c  Dry red wine (360 ml)
      2 c  Vegetable broth (480 ml)
      2 tb Soy sauce or tamari (30 ml)
      2    Fresh thyme sprigs (4 g)
      1    Bay leaf
    1/2 ts Black pepper (1.5 g);
           - freshly ground
           Salt; to taste
      1 tb Balsamic vinegar (15 ml)
      2 tb Fresh parsley (6 g);
           - chopped, for serving
 
  Preparation time: 20 minutes
  Cooking time: 45 minutes
  
  Mushroom bourguignon is a rich, savoury vegan stew simmered in red
  wine with herbs and meaty mushrooms. A cozy yet elegant meal!
  
  Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over
  medium heat. Add the diced onion, carrots, and celery. Cook for 6 to
  8 minutes, stirring occasionally, until the vegetables soften and the
  onion turns translucent.
  
  Stir in the minced garlic and cook for about 30 seconds, until
  fragrant. Add the cremini and oyster mushrooms. Cook for 8 to 10
  minutes, stirring occasionally, until the mushrooms release their
  moisture and begin to brown.
  
  Add the tomato paste and stir well. Cook for 1 to 2 minutes, allowing
  it to caramelize slightly. Sprinkle the flour evenly over the
  vegetables and mushrooms. Stir well to coat and cook for 1 minute to
  remove the raw flour taste.
  
  Slowly pour in the red wine, stirring constantly to prevent lumps.
  Scrape the bottom of the pot to release any browned bits. Let the
  wine simmer for about 5 minutes, until slightly reduced.
  
  Add the vegetable broth, soy sauce or tamari, thyme sprigs, bay leaf,
  freshly ground black pepper, and salt. Start with a smaller amount,
  as the soy sauce adds salt. Stir to combine. Bring to a gentle
  simmer, then reduce the heat to low. Cover partially and cook for 25
  to 30 minutes, stirring occasionally, until the vegetables are tender
  and the sauce is thick and glossy.
  
  Remove the thyme sprigs and bay leaf. Stir in the balsamic vinegar.
  Taste and adjust seasoning with additional salt or black pepper as
  needed.
  
  Ladle into bowls and garnish with chopped fresh parsley. Serve hot
  with mashed potatoes or crusty bread.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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