Beef bourguignon is a classic French dish popularized by Julia Child. This portobello mushroom version is just as good as the classic beef dish. By substituting the beef bouillon with vegetable broth, it makes an excellent vegetarian main dish. Better than Bouillon paste is one of my favorite ingredients. Try to have a jar of this available. I always stock my fridge with a jar of beef, chicken, and vegetable bouillon paste. There are several mushroom bourguignon recipes on the web that I adapted to make this dish. Be sure to have a nice hearty red wine on hand like a French burgundy or a cabernet as it is the wine that gives the dish its unique and wonderful flavor.
Portobello Bourguignon
4 large portobello mushroom caps
3 T olive oil
1 T butter
1 medium onion, diced
2 carrots, chopped
2 cloves garlic, minced
1 T of beef or vegetable Better than Bouillon paste
2/3 cup water
2/3 cup red wine
salt and pepper to taste
1 T tomato paste
1/3 cup finely minced flat leaf parsley
Egg noodles
* Note: If you don't have Better than Bouillon paste, add 2/3 cup of beef or vegetable broth.
1. Chop the portobellos into 4 sections then cut each section into 2 or 3 pieces so you have chunks of portobello about 1.5-2 inches.
2. Lightly heat olive oil in pan with butter until butter is melted.
3. Add rest of ingredients, stir, and simmer for about 30 min until the mushrooms are thoroughly cooked and slumped. Add more wine and a little water as liquid evaporates. Stir every 10 minutes. There should be about 1/2 cup liquid left in the pan.
4. Stir in tomato paste.
5. Sprinkle parsley on top.
6. Serve over egg noodles.
Makes 4 servings
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