- olive oil
- knob butter
- 125 gram fresh pearl onions (or other kind of tiny onions)
- 1 carrot
- 2 garlic cloves
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 125 ml red wine
- 200 ml vegetable stock
- 2 sprigs of thyme
- 650 gram mushroom mixture (we’ve used shiitake, white button mushrooms and chestnut mushrooms)
- pepper and salt to taste
Kitchen equipment needed
- small pan
- vegetable peeler
- cutting board & chef’s knife
- mushroom brush or paper kitchen towel
- small knife
- medium-sized heavy-bottomed pan
- wooden spoon
Preparation — 10 minutes
FILL a small pan with water and bring to a boil. COOK the pearl onions for about 20 seconds, this way they’re easier to peel. Let them cool off while you PEEL the carrot and chop it into slices. RINSE the mushrooms using a brush or paper kitchen towel. DIVIDE the large mushrooms into halves and set them aside. PEEL the pearl onions, the easiest way is using a small paring knife.
PEEL and finely chop the garlic cloves.
Finishing the vegetarian mushroom Bourguignon — 20 minutes
HEAT a knob of butter along with some olive oil in a heavy-bottomed pan. SAUTE the carrot slices shortly before adding the mushrooms, pearl onions and garlic. COOK it all for a few minutes and then also ADD the tomato paste and thyme sprigs. After another minute also ADD the flour. POUR in the red wine to collect all the great flavors from the bottom of the pan.
POUR in the vegetable stock and let it simmer on low heat for about 10 minutes. SEASON with pepper and salt and remove the thyme sprigs. SERVE with mashed potatoes, fries or rice. Enjoy!