Are you missing that dinner party staple beef bouguinon? Well you know what? You don’t have to miss it anymore, cause’ like who even needs to eat beef when mushrooms are so tasty? Personally I don’t think this rich gravylicious stew needs an kinda meat replacer, but if you feel the need seitan would be a winner here! I served this up to a bunch of omnis and they fell in love with it, and well truth is so did I! Its flavourful, simple and doesn’t take anywhere near as long as the usual bourguinon. This is deffo worth a try!
Ingredients:
2-3 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
2- 3 cups baby button mushrooms
2 cups diced portabello mushrooms
approx 15 baby carrots, trimmed and peeled
1 1/2 cups miso bouillon (can use instant brown miso soup sachets)
1/4 cup mushroom ketchup
1 1/2 cups red wine
1/4 cup tomato paste
2 bay leaves
2 1/2 tsp mixed herbs
2 tbsp corn flour mixed with 3 tbsp cold water
1/3 cup chopped flat leaf parsley
A generous pinch o’ salt and black pepper
Method:
Heat the oil in a large heavy bottomed pan and saute the onion until softened, add the garlic and just toss in the oil for 1 minute, add the mushrooms saute until slightly softened before adding the carrots and the red wine. Add the miso bouillon, mushroom ketchup, bay leafs and mixed herbs. Bring to the boil then down to a simmer and pop the lid on. Simmer for about 20 minutes until the carrots are al dente. Mix the cornflower with the cold water, make sure the bourguinon is bubbling and then add the corn flower mix, stir well and add the parsley- saving a little for garnish- and add salt and pepper to taste. Serve with potatoes- boiled or mashed, pasta is also good with this, in fact pair it with whatever you like!
This looks delicious! I love the idea of using miso bouillon in it, I’d never think of that in a stew!
It makes things more “beefy” and give a rich complex flavor as well as a good dark colour. I love it in stews 😀
I’ll be sure to give it a try Alexander 🙂
This sounds excellent and I’ll give it a try once I figure out what “mushroom ketchup” is . . . Can you give me a clue?
http://www.cookipedia.co.uk/recipes_wiki/Mushroom_ketchup Its one of my favorite things! I put it in lots of things, but mostly when I want a more intense savory flavour.
Thanks! I’ve never seen that here. What would you suggest as a substitute?
Reblogged this on The ObamaCrat.Com™ and commented:
I make this a lot with beef, will have to try it with Mushrooms. Thank you Mr. Alexander Willow Harvey
This is the closest looking thing to a “beef stew” that this vegan will have eaten in 17 years Alex. It is PERFECT for our rainy cold weather :). Can you see your way clear to sharing that gorgeous loaf as well? When I get back from my Korean feasting weekend with my daughters in the city I am going to need some seriously healthy home cooked meals just like this one to get over all that green tea icecream and all of those noodles and steamed buns 😉
That weekend sounds like heaven to me! I might share the loaf, its about 20% rye and the rest just white flour, and a little caraway. It went so well with this!
This is so savory and warm feeling Alexander, I love it! I was going to ask about the Mushroom Ketchup but I see your answer above. I’ve never heard of it but it sounds yummy….Mushrooms are great, I made a Stroganoff with them and created a rich savory sauce like this too, they’re so versatile and tasty. Great post 😉
This looks awesome. Your photography is so inviting and vibrant too 🙂
Thank you 🙂
A big hunk of that bread – dip it into that yummy sauce…Sigh. Looks so good!
I might make the bread again and post the recipe… not sure at the mo….
Sounds like a good idea to me!
I don’t like real beef at all so i must try your vegan mushroom version! It looks like the real deal!
Another must try, Alexander! Yummo! 🙂
I have a not beef stew recipe on my site, this one kills mine… I don’t think I can wait for cooler weather to try it out. Blast about the mushroom ketchup and the dark miso though….Don’t think I can find either here.