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Traditionally, beef bourguignon is a French cuisine dish composed of pieces of braised beef, chuck or gîte, which are marinated in red wine before cooking for a long time with carrots, mushrooms and a bouquet. garnished. We call it beef bourguignon, because this recipe uses two excellent products from this region: Pinot noir and Charolais beef. However, today we are offering you a slightly different version where the mushroom completely replaces the meat, which will surprise many. Using several varieties of mushrooms will bring a real range of flavors and textures.

Ingredients (for 6 people):

  • 5 shallots
  • 3 cloves of garlic, finely chopped
  • 2 carrots
  • 500 g button mushrooms
  • 250g oyster mushrooms
  • 250g shiitake
  • 3 sprigs of thyme
  • 2 bay leaves
  • 1 tablespoon of tomato paste
  • 3 tablespoons of flour
  • 300 ml of red wine
  • 300 ml of vegetable stock
  • Soja sauce
  • Butter
  • Olive oil

The realization:

  1. Start by peeling and cutting the carrots into slices. Peel the shallots and cut them in half lengthwise. Cut the mushrooms into strips or cubes, depending on their shape.
  2. In a medium-sized casserole dish, heat a knob of butter with a little olive oil over medium-high heat. Brown the mushrooms to grill them.
  3. Reserve the mushrooms in a dish and season them with a pinch of salt and pepper. In the same casserole dish, brown the carrots and shallots with the rest of the butter. Add the chopped garlic after 5 minutes.
  4. Add the flour and tomato paste, mix well. Deglaze with the red wine and let simmer for 2 minutes.
  5. Pour in the vegetable stock and 2 tablespoons of soy sauce. Add the thyme, bay leaf, salt and pepper. Add the cooked mushrooms and simmer for 30 minutes over low heat.
  6. When the sauce has thickened, remove the bay leaves and the thyme stems. Serve with mashed potatoes or shells.

    Enjoy your food !

You can replace the vegetable broth with a broth made from miso paste. It will bring an umami flavor that goes wonderfully with the mushrooms. For red wine, choose a quality wine but not necessarily overpriced. Choose a tannic and not too fruity wine like a Saint-Nicolas de Bourgueil, a Pinot Noir or a Côte du Rhône.


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