We are all familiar with Beef Bourguignon. I saw an article that suggested a vegetarian version with mushrooms so here’s my take on it. As with all stews and soups it’s much better made a day ahead. To make this vegan substitute oil for the butter.
1.5 lbs of mushrooms- a combination of the following
- 8 oz baby bella
- 8 oz. white button
- 4 oz shitake
- 4 oz assorted or whatever you can fine.
1 large onion quartered and sliced
1 yellow pepper
1 orange pepper
5 Tb butter, divided
4 Tb olive oil, divided
2 cups of mushroom broth
1 cup of red wine
2 sprigs of fresh thyme
salt and pepper to taste
2 Tb Brandy or Cognac
Clean and slice the mushrooms. Heat 3 Tb butter and 2 Tb oil in a dutch oven on top of the stove. Sauté the mushroom in this until browned. Remove from the pan.
Slice and dice the remaining vegetables — onion, leek, carrot, peppers
Add the remaining 2 Tb butter and 2 Tb oil to the pan. Sauté the onions and leek until starting to turn golden Add the peppers and carrot. Stir until coated.
Return the mushrooms to the pot. Add the broth, red wine, and thyme. Make certain that all the vegetables are covered. Cook for an hour, covered. Add liquid if necessary. When almost done add the Brandy, salt and pepper. Let sit overnight.
Serve over polenta or egg noodles.