Mushroom lentil bourguignon [Vegan]
The first thing my partner said when she tasted this dish is, "It tastes like beef stew." Little did she know that's exactly what it's supposed to taste like, proving this recipe can easily replace the well-loved traditional version. All the hearty, comforting flavor of a thick beef stew minus any red meat.
It takes awhile to pull this together, as you want to leave plenty of time to let the red wine cook down, and then let the stock thicken into a dense sauce. So this dish is great for cooking on a Sunday and having as leftovers throughout the week.
My only change was that I added the pearl onions in with the rest of the onions at the beginning, rather than cooking them separately toward the end, so that they could soften and soak up the flavor of the stock. We tried it drizzled over roasted vegetables and then again with mashed potatoes. We loved both versions.
More on The Cooking Project.
© Jaymi Heimbuch
I have an excellent recipe for a mushroom bourguinon which is fabulous for vegetarians who miss eating meat, because it is hearty and filling and wholly satisfying without the addition of beef. I also have an excellent recipe for mushroom bourguinon with the addition of chestnuts, which is also delightful. When I came across this recipe for a lentil and mushroom bourguinon, I wondered why I hadn't thought of that before.
The addition of lentils is quite welcome, because as delicious as the mushroom bourguignon is, there isn't a lot of protein or fibre there. This was quite tasty, but my only quibble with this recipe is that there are no herbs in it, and I think it could use some. I've added some thyme to the ingredient list below, as well as salt and pepper which wasn't in the original recipe either. I forgot to buy pearl onions when I did my grocery shopping, so that probably made a difference as well. Serve this over egg noodles or mashed potatoes.
© Jaymi Heimbuch
Lentil and Mushroom Bourguignon
1 tbsp olive oil
1 small onion finely chopped
2 tbsp butter (or olive oil for vegan version)
3 garlic cloves, crushed
1 tsp dried thyme
2 large portobello mushrooms, sliced
2 to 3 cups button, brown or cremini mushrooms, sliced
1/2 cup cooked brown lentils
1 cup red wine
1 tbsp flour
2 to 3 cups vegetable stock
1 tbsp tomato paste
1 to 2 cups pearl onions, peeled
Salt and pepper to taste
Sour cream and parsley for garnish (optional - omit sour cream for vegan version)
1. In a large, heavy skillet, heat a drizzle of oil and saute the onion for 2 to 3 minutes, until soft. Add the butter, garlic, thyme and mushrooms and cook until the mushrooms release their liquid, soften and then start to brown. Add another drizzle of oil if the pan seems too dry.
2. Add the lentils and cook for 1 or 2 minutes, then add the wine and cook for a few minutes more, scraping any browned bits off the bottom of the skillet, until the wine has almost cooked off. Sprinkle the flour over the lentil and mushroom mixture and stir to blend, then add the stock and tomato paste.
3. Bring to a simmer and cook, stirring often, for about 10 minutes, or until the sauce is thick and dark and the mushrooms are tender. If the sauce is too thick, add a little more stock.
4. Meanwhile, heat a drizzle of oil in a small skillet and cook the pearl onions over medium-high heat until golden and soft; add to the mushroom mixture. Serve hot, over buttered egg noodles or mashed potatoes.