This
mushroom bourguignon dependent on a French-dish known as boeuf bourguignon. In
the event that you can talk even somewhat French, at that point you will
comprehend that boeuf implies steak, so plainly the principal formula isn't
veggie lover. It is a rich hamburger stew made with red wine.
This
variant is totally veggie lover. The hamburger is supplanted by a couple
'substantial' mushrooms along with infant onions and child carrots.
Ingredients
- 9 oz baby onions (about 250 g)
- 9 oz baby carrots (about 250 g)
- 1 ¾ lb mushrooms cut into chunky pieces (I used chestnut-mushrooms & mini-portobellos) (about 850 g)
- ¾ cup red wine (about 185 ml)
- 1 cup vegetable stock (about 250 ml)
- 2 tbsp tomato puree or paste
- 2 bay leaves
- 1 small bunch fresh-thyme
- 4 cloves garlic minced
- black pepper
- 1 tbsp oil
Instructions
- Peel the baby-onions and eliminate the tops and tails, but otherwise leave whole. Additionally top and tail the baby-carrots.
- Heat the oil in a large-pan then add the mushrooms, baby onions and baby carrots.
- Cook over a moderate heat for 5-10minutes, adding the garlic for the past few minutes of cooking time. The mushrooms must be tender and ought to have released their juices. The carrots and onions will nonetheless be rather hard.
- Add the red-wine and turn the heat. Simmer for a couple of minutes, then add the remaining ingredients. Mix well to blend.
- If necessary, move the mix to an oven-safe casserole-dish. Cover with a lid or any foil then bake at 375°F for 40minutes, or till the onions and carrots are cooked to your liking. Taste the seasoning.
- Serve and enjoy!
source: simplykitch.com
