VEGETARIAN BOURGUIGNON
Carrots and parsnips mingle with meaty mushrooms in this vegetarian spin on the classic French beef stew. Feel free to substitute other root vegetables, such as rutabaga and turnip. Serve over whole-wheat pasta and top with chopped parsley or chives.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Vegetarian Mushroom Recipes
Time 50m
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons butter and oil in a large pot over medium-high heat. Add celery, parsnip and carrot; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Reduce heat to medium and add mushrooms, shallot, garlic, bay leaf, thyme and 1/2 teaspoon each salt and pepper. Cook, stirring, until the mushrooms soften, about 5 minutes.
- Stir in tomato paste; cook for 30 seconds. Sprinkle flour over the vegetables and cook, stirring, for 30 seconds more. Add wine and cognac (or brandy); increase heat to medium-high and cook, scraping up any browned bits, until the liquid is reduced by about half, 2 to 3 minutes.
- Add broth and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook until the vegetables are tender, about 10 minutes. Stir in pearl onions. Return to a simmer and cook, stirring occasionally, for 5 minutes.
- Remove from heat and stir in the remaining 1 tablespoon butter and 1/4 teaspoon each salt and pepper.
Nutrition Facts : Calories 266.7 calories, Carbohydrate 22.7 g, Cholesterol 18.3 mg, Fat 10.1 g, Fiber 4.2 g, Protein 4.2 g, SaturatedFat 4.8 g, Sodium 491.6 mg, Sugar 8.2 g
VEGETARIAN BOURGUIGNON
Eggplant and mushrooms are braised in hearty red wine for a vegetarian version of the classic French stew. Serve over rice or noodles for a complete vegetarian meal.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 2
Number Of Ingredients 13
Steps:
- Cut any large mushrooms in half.
- Heat a heavy-bottomed stew pot over medium-high heat. Add olive oil and onion; saute until translucent, about 5 minutes. Add carrot, garlic, thyme, and rosemary; saute until fragrant, 1 to 2 minutes. Do not burn the garlic. Stir in mushrooms until they absorb the flavors. Add eggplant chunks and saute until they soak up the flavors.
- Pour in red wine and deglaze the pot by scraping up any browned bits with a wooden spoon. Pour in broth. Mix well and add tomatoes and tomato paste. Reduce heat and simmer until carrot and eggplant have softened and the liquid has reduced, about 20 minutes. Season with salt and pepper.
- Let stew stand for about 5 minutes before serving.
Nutrition Facts : Calories 340.5 calories, Carbohydrate 38.3 g, Fat 14.9 g, Fiber 14.2 g, Protein 9.8 g, SaturatedFat 2.1 g, Sodium 189.9 mg, Sugar 17.1 g
VEGAN BEETROOT BOURGUIGNON
Create a vegan version of beef bourguignon, using beetroot as the magic ingredient. The veg is roasted for a charred flavour and the beetroot adds sweetness
Provided by Good Food team
Categories Dinner
Time 1h45m
Number Of Ingredients 15
Steps:
- Soak the lentils in a bowl of cold water for 40 mins. Meanwhile, heat the oven to 230C/210C fan/gas 8. Put the beetroot in a large, deep flameproof casserole dish with the oil, onion, carrots and thyme. Mix together and season.
- Roast for 35 mins, mixing all the vegetables halfway through until starting to go crisp (they don't need to be cooked all the way through at this point). Remove the dish from the oven and put on the hob over a medium heat. Turn the oven down to 200C/180C fan/gas 6.
- Drain the lentils and add to the dish. Mix in the rest of the ingredients, and a good crack of black pepper. Bring to the boil, then take off the heat and cover with a lid.
- Transfer to the oven and cook for 55 mins-1 hr until the lentils are cooked, the veg is soft with a little bite and the liquid has thickened and reduced. Serve in bowls with bread for dunking, if you like.
Nutrition Facts : Calories 182 calories, Fat 3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
MUSHROOM BOURGUIGNON
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade, buy a good brand. If you're a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.
Provided by Melissa Clark
Categories dinner, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn't all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
- Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
- Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
- Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
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