Before your French grandmother comes back from the dead when she hears you're about to make a bourguignon without beef, give this a try. I was suitably impressed and I think (hold your ghastly gasps grand-mère) you could probably make this vegan. It's the roux and wine that give this stew a grand taste. I may experiment by making the roux with plant-based butter (umm… also known as margarine to the great unwashed) and perhaps adding something like a miso paste to deepen the whole umami-whatevers (relax omnivores, it's worth having a vegan option in your pocket for that time you may want to shag an all-natural, super organic vegan). Additionally, if you can master this, adding some stewing beef would probably be a breeze.
Without further ado, here is the recipe, found on Insta from @sebscrispyclub.
Ingredients:
* 400g baby mushrooms
* 12 small chantenay carrots (or 2 large carrots, chopped)
* 10 small shallots or pearl onions, peeled
* ½ onion, finely minced
* 1 celery stalk, finely minced
* 5 garlic cloves, finely minced
* A few sprigs of fresh thyme
* 175ml red wine
* 500ml stock (beef stock for the richest flavor, or mushroom stock for vegetarian)
* 2 tbsp tomato paste
* 2 tbsp chipotle in adobo sauce (optional, for smoky heat)
* 2 heaping tbsp all-purpose flour
* 50g butter
* Olive oil (for frying)
Instructions:
* Cut the stems off the mushrooms. Mince the stems finely, and keep the mushroom heads whole.
* Heat a drizzle of olive oil in a large, very hot pan. Add the mushroom heads and cook until browned on one side (about 80% cooked). Remove and set aside.
* In the same pan, melt the butter and stir in the flour. Cook, stirring constantly, until the mixture turns a caramel-brown color, creating a dark, rich roux.
* Add the minced onion, celery, and minced mushroom stems to the pan. Sauté for a few minutes until softened.
* Add the garlic and tomato paste, cooking for 2-3 minutes to deepen the flavors.
* Pour in the red wine, scraping up any browned bits from the bottom of the pan.
Let it reduce for about a minute.
* Add the stock, thyme sprigs, and chipotle in adobo sauce (if using). Stir well.
* Add the carrots and shallots or pearl onions. Simmer for 5-10 minutes, or until the carrots are just fork-tender but still have a slight bite.
* Return the sautéed mushroom heads to the pan and cook for another 1-2 minutes to warm through and let flavors meld.
* Serve hot with a buttery potato purée and a sprinkle of fresh chives.
You should, if you aren't an effing monster, have some leftovers and I can say it also goes well served over a creamy, buttery, cheesy polenta.