Vegetarian Bourguignon

Serves : 4 people

Preparation : 30 minutes

Cooking : 35 minutes

Ingredients

3.5 oz of tofu smoked (optional)
7 ¾ oz of mushroom button mushrooms, chanterelles, or oyster mushrooms
3 carrots
2 onions large
1 garlic
6.8 fl oz of red wine
1 tomato paste
1 soy sauce
2 bay leaf
4 thyme
2 olive oil
salt, pepper

Kitchen utensils
chef's knife
cast-iron casserole or, if not available, a sauté pan
vegetable brush

Instructions

Trim the dirty stems off the mushrooms and scrub them with a vegetable brush.
Rinse them and cut them into large pieces.

Scrub the carrots, rinse them, and cut them into chunks (I think this looks more modern than slices, but that’s just my personal preference!).

Peel, rinse, and remove the root end of the onion.
Cut it in half, then slice it into strips.

Sauté the vegetables in the pot over high heat for 5 minutes.

Add the red wine, tomato paste, pepper, soy sauce, garlic, bay leaf, thyme, and tofu (if using). Let it simmer for 10 minutes.

Next, simmer covered over low heat for 15 minutes.

Notes

WHAT TO DRINK WITH THIS VEGETARIAN BOURGUIGNON? Just as with beef bourguignon, it’s best to choose a red wine with enough body and tannins to stand up to the richness of the dish. Traditionally, a Burgundy wine, such as a Pinot Noir, is recommended. This grape variety, with its red fruit aromas and lovely freshness, pairs harmoniously with the slow-cooked meat and wine sauce.