Tag Archive for Mushroom Bourguignon

Veganizing Julia Child: Mushroom Bourguignon

I have long been a fan of Julia Child. I admire her immensely, because she was a pioneer in her field. Before Julia, there were very few female cookbook authors, and there were no TV chefs. She singlehandedly brought the art of French cooking to North America.

I spent the first half of last summer (before I went to Paris) reading her biography, and we share some traits in common. First off, we’re both quite tall, secondly, we almost share a birthday (born just one day–and several years–apart), and we are both cookbook authors! In a way, I owe her thanks for my own success, as she was the one that paved the way.

Vegan Mushroom Bourguignon

If you don’t eat meat, living in France can be a challenge. They are a very meat-loving country. Luckily, in Paris, it wasn’t that hard to find vegetarian or vegan places, but most of Julia’s recipes revolve around animal-based proteins. So I have taken up the challenge: I want to veganize some of Julia Child’s recipes, and I’m starting with Beef Bourguignon.

Beef Bourguignon is a hearty stew made with lesser cuts of beef. By stewing them for hours in wine, stock and aromatics, the tougher cuts of meat become tender. For this particular recipe, I’m substituting mushrooms for the beef. Mushrooms are a great swap in this case, as they have a meaty texture, and will soak up all the flavors like little sponges. The bonus of this recipe is that it’ll only take you half an hour or so to make, as opposed to the 3-5 hour timespan it would take you to make it with beef.

You can use whatever kinds of mushrooms you like for this; I’m using button and crimini mushrooms, as it was what was at my grocery store. But portobellas would also be great. If you can find foraged mushrooms this time of the year at your Farmer’s Market, go for it.

You don’t have to be precious about the mushrooms. I sliced some, and some I quartered, just to give different bits of texture in the dish. You could even leave them whole if they are smaller.

Mushroom Bourguignon

Traditionally, Julia Child would have served this with potatoes, but I’ve served it over top of noodles and it was great. It would also be wonderful over polenta, don’t you think?

One last note: I thickened the stew with flour, but you could easily thicken it with cornstarch if you wanted to keep it gluten-free.

The end result is a rich, hearty stew, dark and earthy and shimmering with wine. It’s perfect for a cold fall day.

Bon Appétit!

Mushroom Bourguignon

Ingredients:

  • 2 tbsp vegan butter substitute
  • 2 tbsp olive oil
  • 1 medium onion, 1/2″ dice
  • 1 large carrot, quartered, cut into 1/2″ dice
  • 3-4 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 2 tsp fresh rosemary
  • 1 bay leaf
  • 3 packages of fresh mushrooms (mixed)–about 5-6 cups, sliced or quartered
  • 2 tbsp tomato paste
  • 1 tsp miso paste
  • 1-2 cups vegetable stock
  • 1-2 cups red wine
  • 3 tbsp flour or cornstarch
  • salt and pepper to taste

Method

  1. Heat a large dutch oven oven over medium heat and add the vegan butter and olive oil. Once they are melted together and shimmering, add the onions and carrot, season with salt and pepper, and stir well. Continue to cook for about 5 minutes or so, stirring occasionally, until they are soft.
  2. Add the garlic and continue to stir until the garlic becomes fragrant. Now toss in the bay leaf, rosemary, and sprigs of thyme.
  3. Add the mushrooms all at once and stir well to combine. Season with salt and pepper, then allow to cook down for about 5-10 minutes, until the mushrooms have begun to shrink down and are releasing their moisture.
  4. Make a well in the middle of your pot, and add the tomato paste into it. Dissolve the miso paste into your vegetable stock, and add about a cup of it, along with the wine, into the pot as well. You should have stock and wine coming just to the top of the mushrooms. Stir, cover, reduce heat and allow to stew down for about another 5-10 minutes, adding more moisture if needed.
  5. Once the stew begins to thicken and darken, stir together your flour or cornstarch with about the same amount of stock until no lumps remain. Carefully begin to add this slurry to your stew, a little at a time, cooking it out, until you get your desired gravy consistency.
  6. Taste and adjust for seasoning.
  7. Serve atop noodles or potatoes, along with a side salad.
  8. Can be made a day in advance, and maybe even tastes better the next day.

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Mushroom Bourguignon

I recently downloaded Mastering the Art of French Cooking by Julia Child for my iPad. Now, like all good foodies, I love, and have watched many times, Julie and Julia, the film based on the book by Julie Powell. Based on a true story, the titular character takes a year to cook her way through every single recipe in Mastering the Art of French Cooking, and blog about it. There’s a big scene around beef bourguignon, which is beef stewed in wine for a very, very long time.

This recipe has two advantages: first off, it’s vegetarian, could be even vegan if you omit the butter and sour cream. Second, you can make it, start to finish, in about an hour.

Oh, and it’s delicious. I made it recently for my girlfriends. There are no good photos of this recipe. I normally take some really carefully posed photos of the food I post here with my DSLR camera, but we were having way too much fun to do that. So, iPhone photos it is.

photo(1)

I used a combination of portobello, oyster, crimini and white button mushrooms for this. Shitake would also be good. The mushrooms are the star of this dish, and give it such a beautiful meatiness and earthiness. This is vegetarian comfort food at its best.

Mushroom Bourguignon

(adapted from Smitten Kitchen)

Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons butter, softened
  • 2 pounds mushrooms–I found a package of “mixed exotic mushrooms” at Superstore
  • 1/2 carrot, finely diced
  • 1/2 purple onion, finely diced
  • 1 shallot, minced
  • 1/2 leek, cut lengthwise, washed thoroughly and finely chopped, or 1 rib of celery, finely diced
  • 3 cloves garlic, minced
  • 1 cup full-bodied red wine
  • 2 cups vegetable stock
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons all-purpose flour
  • Egg noodles or any robust pasta for serving
  • Sour cream and chopped chives or parsley, for garnish

Method:

  • Start by washing the mushrooms and chopping them up into smallish pieces. I cut each mushroom in half, then made 3-4 cuts the other way.
  • Heat your butter and olive oil in a large pan over medium heat (the butter adds richness, and the olive oil keeps the butter from burning), and then add in your mushrooms. Season with salt. Allow them to go for about 10 minutes or so, until they are all sweated out, and releasing lots of moisture and smelling up your kitchen with their mushroomy goodness. Remove from the pot to a bowl.
  • Next, cook up your aromatics: add additional olive oil if you need to, then start with the onions and shallot. Next, add in the carrots and leek/celery. Season with salt. Allow this to go for about 5 minutes, stirring occasionally. Once the vegetables are soft, add the garlic last. Stir until the garlic becomes fragrant, then add the mushrooms back in.
  • Next up, add in the wine. Give it a couple of minutes to allow the alcohol to burn off, and then add in some of the vegetable stock, about half to begin with. Once it starts to boil, turn it down to a simmer and let it go for about 20 minutes, stirring occasionally, and adding more stock if it gets too dry.
  • The sauce will be done when it’s starting to look brow and rich, and like it’s coming together. The vegetables will be nice and soft. At this point, add in the tomato sauce. Melt a 1-2 tablespoons of butter in a cup in the microwave, and add an equal amount of flour or cornstarch and mix until its all incorporated. Add this, a little at a time, into the stew, until you get it to your desired consistency. Test for seasoning, and season with salt and pepper to taste.
  • Serve a large ladle full  over top of hot pasta, and garnish with a dollop of sour cream.