Mushroom bourguignon with mashed potatoes
Beef stew (Beef Bourguignon) is a famous French classic. It was celebrated by Julia Child, according to her recipe I also made it. And it really is not so famous for no reason! Still, I wanted to try the meatless version of that famous stew… and it turned out great! The richness of taste is preserved thanks to dried porcini and roasted mushrooms, and of course butter!
Short photo recipe
Description
Mushroom bourguignon with mashed potatoes.
Delicious, easy, GF, vegetarian…
Ingredients
- 1/2 cup dried porcini mushrooms
- Olive oil for cooking
- 2 tbsp BUTTER
- 1 clove of garlic
- 2 onions
- 2 carrots
- 1/3 tsp salt
- 1/4 tsp pepper
- 1/3 tsp thyme
- 1/3 dried porcini powder
- 1/2 cup red wine
- 3 tbsp water
- 1 tbsp cornstarch
- parsley
Instructions
- Pour half a cup of lukewarm water over the dried porcini and let them swell
- In a deep frying pan, sauté sliced mushrooms in a little olive oil to evaporate the liquid.
- Then add 1 tablespoon of butter and roast the mushrooms until golden brown
- Add the chopped garlic and bake briefly to release the aroma
- Set aside the roasted mushrooms
- In another deep frying pan with a little olive oil, sauté onions and carrots cut into pieces
- When the vegetables are soft, add the roasted mushrooms
- Season with salt, pepper, thyme and dried porcini powder
- Add 1 tablespoon of butter and mix the spices well
- Pour red wine and cook on high heat for 1-2 minutes to evaporate the alcohol
- Carefully pour in the water in which the mushrooms were soaked, so that the impurities remain at the bottom
- Pour 3 tablespoons of water over the cornstarch and dissolve while stirring
- Pour the melted starch, without lumps, into the dish to thicken it
- Cook briefly to desired density, season to taste
- Sprinkle the finished dish with chopped parsley
- Serve with mashed potatoes
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