This was our Valentine’s Day dinner. It was of course inspired by the Julia Child recipe for beef bourguignon and it was equally delicious. I replaced the beef with portobello mushrooms and simplified the recipe, so it did not take quite as long to make. I think that Julia would have been proud of this meatless version of bourguigonon. This was one of the best meals that I have had for awhile and I will be making it again very soon. It was great for a special night and would be great to serve company. This is one that you have to try. I served the bourguignon with garlic mashed potatoes and roasted green beans.
4 TBSP Olive Oil
4 large portabello mushrooms wiped clean and stems removed
1 lb white mushrooms wiped clean
2 medium onions cut in half then sliced
4 large carrots sliced in 1/4 inch pieces
3 cloves of garlic minced
2 Cups red wine
2 cups vegetable broth
2 TBSP tomato paste
2 tsp dried thyme
salt and pepper to taste
2 TBSP Earth Balance
2 TBSP flour
Slice the portobellos in half and then cut into 1/2 inch thick slices. Quarter the white mushrooms. Heat 1 TBSP of the olive oil in a large skillet over medium heat and add half the mushrooms. Cook until the begin to brown and remove from the pan. Add another TBSP of olive oil and cook the remaining mushrooms then remove from the pan. Add the last 2 TBSP of olive oil to the pan and then put in the onions and carrots. Cook on medium heat for about 10 minutes. Add in the garlic and cook for 1 more minute. Add in the wine and let simmer for 5 minutes. Add in the broth, tomato paste and thyme. Simmer for 10 minutes. In a small bowl mash together the butter and the flour until it is completely combined. Add it into the sauce to thicken it. Let it the bourguignon cook another 5 minutes. Season with salt and pepper to taste.