A gluten-free take on the vegetarian French classic stew, accented with a selection of mushrooms.
Did you know?
Over time, gluten-free flours have revolutionized the way we recreate classic dishes, allowing age-old recipes to be enjoyed by more people irrespective of dietary restrictions.
Once upon a time, in the illustrious kitchens of Burgundy, a traditional stew made its mark on French gastronomy. Today, this narrative takes us down the same path, laced with the rich flavors of 'Bourgignon de Champignons', but with a twist to meet the needs of our gluten-sensitive friends.
By infusing this classic with gluten-free flour, we've created a dish that's no less majestic, ensuring the inclusion of all food lovers around our modern-day table. Let the earthiness of the myriad mushrooms transport you to a French château, where the chimneys puff gently against the twilight sky and every pauper's pot brims with a wealth of flavor—now accessible to gluten-free patrons, finally allowing everyone to partake in the feast of centuries past.
Ingredients
To pay tribute to this Burgundian classic while writing a new chapter for the gluten-sensitive, collect the following:
Here, gluten-free flour is the unsung hero, effortlessly replacing its traditional counterpart, promising a thick, velvety sauce that's rich in history and flavor.
- 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 gluten-free 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 (or a plant-based alternative for vegan)
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Steps
Culinary alchemy awaits with these steps, tailored for those avoiding gluten:
- Preheat your oven to 150°C.
- In a large dutch oven or heavy pot, brown the diced tempeh over medium heat, then set aside.
- Season the chopped mushrooms with salt and pepper. In batches, sear them until browned, and set aside with the tempeh.
- Using the same pot, sauté the onions and garlic until soft and golden.
- Sprinkle with gluten-free flour, stirring constantly, cook for a minute to remove the raw taste.
- Deglaze the pot with the red wine, making sure to lift any flavorful bits off the bottom.
- Reintroduce the tempeh and mushrooms to the pot, then pour in vegetable stock, tomato paste, and add the bouquet garni. Simmer gently.
- Cover the pot and place it in the oven. Let it braise slowly for 2 hours, ensuring the mushrooms imbibe the sauce's complex flavors and the liquid thickens substantially.
- Introduce the carrots in the last 30 minutes of stewing to achieve tender perfection.
- After the revelry of cooking, adjust the seasoning, discard the bouquet garni, and sprinkle with fresh parsley to serve.
Add some extra love
To add an extra dimension to your gluten-free flour thickened sauce, consider incorporating a spoonful of gluten-free mustard for a burst of piquancy.
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.
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