RECIPES & PHOTOS . CORYNN FOWLER
This is a vegetarian adaptation of Julia Child’s classic “Boeuf Bourguignon”, a timeless winter recipe full of deep, rich gravy flavour, served on top of a hearty bowl of egg noodles or mashed potatoes. The dried Chanterelle Mushrooms in this recipe provide a thick, meaty texture, and can be substituted with dried Wild Mushrooms if the Chanterelle Variety is unavailable. Serves 4-6.
– 3 Tbsp. butter
– 12 Shiitake Mushrooms
– 1 Package of dried Chanterelle or mixed wild mushrooms (14-20g)
– 2 Large carrots
– 1 Medium onion
– 6 Garlic cloves
– 1 Cup red wine
– 1 Cup beef broth
– 1 Cup water
– 2 Tbsp. tomato paste
– 1 Tsp. thyme
– 1 Tsp. salt
– Pepper to taste
– 2 Tbsp. flour
– Egg noodles
1. Start by chopping the onion, garlic, and carrots. Thinly slice the shiitake mushrooms.
2. Melt 2 Tbsp. of butter in a Le Creuset pot or other pot with a thick base. Sautee the chopped onion, mushrooms, and garlic until soft and fragrant. Turn up the heat to sear the mushrooms slightly.
3. Add the thyme, carrots, salt and pepper and continue to sauté, stirring occasionally for another 3-5 minutes.
4. Add the red wine and cook to reduce, about 10 minutes.
5. Stir in the tomato paste, beef broth, water, and dried Chanterelle mushrooms. 6. Bring to a boil then reduce to simmer until the dried mushrooms have softened, about 30 minutes. Continue to simmer for up to 1 hour on the stove top to reduce the sauce further and deepen the flavour if desired.
7. Add the remaining 1 Tbsp. of butter, and 2 Tbsp. of flour to thicken the sauce. Stir well to combine.
8. Bring a pot of salted water to boil and cook the egg noodles until al dente. Strain the noodles and toss them in a drizzle of olive oil.
9. Serve the bourguignon hot over egg noodles, topped with fresh cracked pepper and finely chopped fresh sage if available.