Weekday Vegetarian: Lentil and Mushroom Bourguignon

Photo: Kelly Rossiter/CC BY 2.0

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.

Lentil and Mushroom Bourguignon

1 tbsp olive oil
1 small onion finely chopped
2 tbsp butter
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)

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. 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.

3. 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.