A vegetarian rendition of the French classic, using mushrooms for a rich and earthy flavor.
Did you know?
The humble mushroom has been a favorite in vegetarian cuisine for centuries due to its rich, meat-like texture and versatility in dishes.
Imagine wandering through the woodlands of Burgundy, foraging for the finest mushrooms under a canopy of ancient oaks and listening to the rustling leaves whispering tales of culinary adventures. Our vegetarian twist on the classic Boeuf Bourguignon celebrates the earthy treasure of mushrooms, taking center stage in a dish that retains all the richness and soul of the French terroir without the beef.
This version, dubbed as 'Bourgignon de Champignons', honors the traditional fabric of the French stew while embracing the veggie revolution that has climbed up the culinary ladder. Ancient monastic kitchens of France would applaud our use of 'meaty' mushrooms as a commendable alternative to animal protein, aligning beautifully with the Lenten traditions where meat was often absent from the plate. A humble bow to sustainability and a modern nod to healthful eating without sacrificing a speck of flavor.
Ingredients
To craft this vegetarian homage to Burgundy's culinary pride, gather the following:
Mushrooms stand in the limelight here, revered for their hearty texture and their marvelous ability to absorb the deep flavors of the stew.
- 1 kg assorted mushrooms (such as portobello, shiitake, and cremini), roughly chopped
- 150g of smoked tempeh, diced
- 750 ml of Burgundy wine or a similar full-bodied red wine
- 2 medium onions, chopped
- 4 cloves of garlic, minced
- 3 tablespoons of flour
- 3 cups of vegetable stock
- 2 tablespoons tomato paste
- 1 bouquet garni (thyme, bay leaf, and parsley tied together)
- 4 large carrots, sliced
- 30g unsalted butter
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Steps
Embark on the creation of this delightful stew with the following steps:
- Preheat your oven to 150°C.
- In a large dutch oven or heavy pot, brown the diced tempeh over medium heat, then set aside.
- Toss the chopped mushrooms with salt and pepper. Sear them in batches until browned, and set aside with the tempeh.
- In the same pot, add the onions and garlic, cooking until they are soft and golden.
- Sprinkle the flour over the onions and stir until well-coated, cooking for a minute to remove the raw flour taste.
- Pour in the red wine, scraping up any bits stuck to the bottom of the pot.
- Return the tempeh and mushrooms to the pot, add vegetable stock, tomato paste, and the bouquet garni. Bring to a simmer.
- Cover the pot and place it in the oven for 2 hours, allowing mushrooms to absorb the flavors and the sauce to thicken.
- Add the carrots to the stew in the last 30 minutes of cooking.
- Once cooked, adjust the seasoning with salt and pepper, remove the bouquet garni, and garnish with fresh parsley before serving.
Add some extra love
Enhance the umami flavor of the dish by adding a splash of soy sauce or a spoonful of miso paste to the stew.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
Not what you were looking for?
If this was not what you were looking for,
you can always create your own recipe!
Have You Brought This Dish to Life?
Spread the flavor by sharing your experience, tips, and rating with our food-loving community!