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Mushroom Bourguignon Recipe

Name: Chez Daniels Mushroom Bourguignon Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 cups mixed wild mushrooms (cremini, shiitake, oyster), trimmed and roughly chopped; 1.5 cups yellow onion, medium dice; 1 cup carrots, medium dice; 0.75 cup celery stalks, medium dice; 4 cloves garlic cloves, minced; 1 cup frozen peas, thawed; 1 cup brown or green lentils, rinsed; 2.5 cups water or low-sodium vegetable broth (for cooking lentils); 1 leaf bay leaf; 1 tbs fresh thyme (or 1 tsp dried), chopped; 0.75 tsp salt; 0.5 tsp black pepper; 3 tbs olive oil or neutral oil; 2 tbs vegan butter or additional oil; 2 tbs tomato paste; 2 tbs all-purpose gluten-free flour (or regular); 3 tbs red wine (or additional vegetable broth); 2 cups vegetable broth, low-sodium; 1 tbs soy sauce or tamari (gluten-free); 1 tbs balsamic vinegar; 0.5 tsp smoked paprika; 2 tbs fresh parsley, chopped; 0.5 tsp lemon zest (optional, for brightness); 0 to taste salt and black pepper to taste

Inspired by Chez Daniel

Time1h 5m

Serves4

(Vegan & GF) Wild Mushroom Medley, mirepoix, peas, a top lentils

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Ingredients

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Mushroom & Vegetable Base

8 cups mixed wild mushrooms (cremini, shiitake, oyster), trimmed and roughly chopped

1 1/2 cups yellow onion, medium dice

1 cup carrots, medium dice

3/4 cup celery stalks, medium dice

4 cloves Garlic cloves, minced

1 cup frozen peas, thawed

Lentil Topping

1 cup brown or green lentils, rinsed

2 1/2 cups water or low-sodium vegetable broth (for cooking lentils)

1 leaf bay leaf

1 tbs fresh thyme (or 1 tsp dried), chopped

3/4 tsp Celtic sea salt

1/2 tsp black pepper

Sauce & Seasoning

3 tbs olive oil or neutral oil

2 tbs vegan butter or additional oil

2 tbs tomato paste

2 tbs all-purpose gluten-free flour (or regular)

3 tbs red wine (or additional vegetable broth)

2 cups vegetable broth, low-sodium

1 tbs soy sauce or tamari (gluten-free)

1 tbs Aged balsamic vinegar

1/2 tsp Smoked paprika

Finishing & Garnish

2 tbs Fresh parsley, chopped

1/2 tsp lemon zest (optional, for brightness)

0 to taste salt and black pepper to taste

Method

Lentil Topping

Cook lentils

Place rinsed lentils, 2.5 cups water or broth, bay leaf and a pinch of salt in a medium saucepan. Bring to a boil, then reduce to a simmer, partially cover and cook 20–25 minutes until lentils are tender but not falling apart. Remove bay leaf, drain any excess liquid if present, stir in chopped thyme, 3/4 tsp salt and 1/2 tsp black pepper. Set aside and keep warm.

Mushroom & Vegetable Base

Prepare vegetables

Trim and roughly chop mushrooms so pieces are bite-sized. Dice onion, carrots and celery (mirepoix). Mince garlic. Thaw peas if frozen.

Brown mushrooms

Heat 2 tablespoons oil and 1 tablespoon vegan butter in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Add mushrooms in a single layer (work in batches if necessary) and cook without stirring for 3–4 minutes to develop color. Stir and continue cooking 3–4 minutes until mushrooms are deeply browned and any released liquid has evaporated. Transfer browned mushrooms to a bowl and set aside.

Sweat mirepoix

Reduce heat to medium. Add remaining 1 tablespoon oil and 1 tablespoon vegan butter to the same pot. Add onion, carrots and celery with a pinch of salt. Cook, stirring occasionally, 6–8 minutes until softened and translucent but not browned. Add minced garlic and cook 30–60 seconds until fragrant.

Build sauce

Stir in 2 tablespoons tomato paste and 2 tablespoons gluten-free flour; cook 1–2 minutes, stirring, to remove raw flour taste. Pour in 3 tablespoons red wine (or 3 tbsp broth) to deglaze the pan, scraping up browned bits. Add the reserved mushrooms back to the pot. Pour 2 cups vegetable broth, 1 tablespoon soy sauce/tamari, 1 tablespoon balsamic vinegar and 1/2 teaspoon smoked paprika. Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to low, partially cover and simmer 12–15 minutes to allow flavors to meld and sauce to thicken. If sauce becomes too thick, add up to 1/2 cup additional broth. Adjust seasoning with salt and pepper to taste.

Add peas

Stir in thawed peas and cook 1–2 minutes until heated through.

Assembly & Finish

Combine and finish

Spoon cooked lentils over individual serving plates or into a shallow serving dish. Ladle the mushroom bourguignon over the lentils so the mushrooms and sauce sit atop. Sprinkle chopped parsley and a little lemon zest over each portion. Taste and add salt and pepper if needed.

Serve

Serve hot with crusty gluten-free bread, mashed potatoes, polenta, or steamed grains as desired. Leftovers keep refrigerated for up to 4 days; reheat gently on the stove or in the oven.