Mushroom Bourguignon
Winter comfort food at its best.
Servings 4 people
Ingredients
- 2 teaspoons extra virgin olive oil or 2 tablespoons vegetable stock.
- 250 g mushrooms. Brushed clean, ends trimmed and the caps quartered. I usually use a mix of brown button mushrooms and shiitakes.
- 3-4 carrots, peeled and sliced into 1 cm / 1/2 inch thick slices
- 2-3 celery stalks, sliced into chunks
- 1 large onion, peeled and diced
- 100 g smoked tofu, diced (optional)
- 4 garlic cloves, minced
- 1 cup dry red wine
- 1 1/2 cups vegetable stock
- 1 large tomato, chopped, or 1 tablespoon tomato puree
- 1 teaspoon dried thyme
- 1 1/2 teaspoons smoked paprika
- 4 bay leaves
- 1/4 cup nutritional yeast
- Salt & pepper to taste
- A handful kale, chopped.
- A tablespoon corn starch mixed with 2 tablespoons water, optional
Instructions
- In a large pot, heat the olive oil or stock and add all the prepared vegetables along with the smoked tofu and the garlic. Sauté for a couple of minutes before adding the wine, water, chopped tomato, thyme, smoked paprika and bay leaves.
- Bring to a boil, then turn down the heat and simmer for about 35 minutes or until the vegetables are tender.
- Add the nutritional yeast and season to taste with salt and pepper; then stir in the fresh kale and serve.
- If the stew is too thin: The nutritional yeast will help thicken the liquid a bit but if you prefer a thicker stew simply add a little of the cornstarch water and bring to a boil to allow it to thicken. Start with a couple of teaspoons and add more until you get the desired consistency. Make sure to bring it to a boil before adding more as the cornstarch will only thicken properly when brought to a boil.