I hope you all had an amazing Christmas. We had 1 out of 5 kids home this year and it was a quiet, but a very nice holiday! We made this amazing recipe for Christmas Eve and it was so incredible. My sister-in-law, Tami, said this recipe was amazing and so I decided to give it a try for a nice holiday dinner. This recipe is a must! Seriously! If you have not made a vegan recipe yet, please try this one. It is a top notch comfort food that will leave you so satisfied that you won’t even miss the meat!
Taken from veganosity.com
• VEGAN MUSHROOM BOURGUIGNON
• Remember Julia Child’s famous Beouf Bourguignon? Well, we’ve taken that cozy winter dish and made it vegan, and it’s fabulous, if we do say so ourselves. Portobello mushrooms take the place of the beef, because they’re thick and chewy with just the right umami flavor.
• It takes a bit of time to simmer the vegetables and sauce, but it’s not difficult.
• 2 tbsp (30 ml) olive oil, divided (I omitted the olive oil and used a bit of vegetable broth)
• 2 lb (907 g) mushroom caps (we prefer baby Portobellos), stems off and sliced thick
• 6 large carrots, peeled and sliced into 1 inch(2.5 cm) circles
• 1 large yellow onion, peeled and diced
• 1 large shallot, peeled and sliced thin
• 2 garlic cloves, peeled and minced
• 2 cups (480 ml) vegetable broth
• 1 ½ cups (360 ml) red wine
• 1 tbsp (15 g) tomato paste
• 2 tsp (5 g) ground sea salt, or to taste
• 2 tbsp (5 g) fresh thyme leaves, plus extra for garnishing
• 2 tsp (1 g) dried Italian seasoning
• Black pepper to taste
1 Fill a pasta pot with water and heat on medium to warm the water.
2 Heat a large skillet on medium heat and add 1 tbsp (15 ml) of olive oil. When the oil is hot, add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.
3 Add the remaining olive oil and the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized, approximately 5 to 7 minutes. Add the garlic and cook for one minute.
4 Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for twenty minutes. Add more seasoning if you prefer a stronger flavor.
5 In a small bowl, mix the flour (or corn starch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour or lumps in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.
6 Turn the heat for the pasta water to high and bring to a boil.
7 Twelve minutes before the sauce is done, salt the pasta water (approximately 1 tbsp (15 g)) and add the fettucine to the water. Cook according to the directions on the package.
8 Divide the fettucine by four and make a nest in the center of each plate. Spoon the mushroom Bourguignon on top of the fettucine. Garnish with a sprinkle of fresh thyme leaves.
Enjoy!! Also, I want to thank all of you for visiting my blog and referring your friends. I’ve been receiving some very sweet, encouraging notes and I’m so grateful. This Christmas my sweet neighbor wrote me a card thanking me for my blog and gave me this amazing vegan cookbook that I can hardly wait to try.
Look at that carrot cake!! I am thrilled and can’t wait to make and share some recipes! Again, thanks so much for visiting!