Hello everyone,
Are you ready for St. Valentine’s Day? Presents purchased, plans made? Are you going out to the restaurant or planning a romantic dinner at home? Are you a Russian Orthodox Christian and attending the All-Night Vigil and postponing the celebration for a lent day on Friday? Do you need to celebrate St. Valentine’s Day vegan style?
We have your back as we have scrumptious and elegant St. Valentine’s Day vegan recipe that will touch the heart of your loved one. Mushroom Bourguignon with dried prunes over creamy no-stir polenta exquisite alternative to meat version of this famous French dish introduced by Julia Child.
I know what you are going to say…Nothing new. Tried already. Love it. Have a wonderful recipe from another food blogger. But…Have you tried to cook it with prunes? Did you try adding smoked paprika to put the bourguignon sauce on a different level and adding smoked salt to advance it even more?
Let’s be honest one particular spice can change the level of the dish from one star to five stars and change the taste of the final dish beyond recognition. This is the case. Prunes, smoked paprika, and smoked salt add the incredible smokiness to the mushroom sauce that tastes 99.9% like beef bourguignon sauce. Try to cook this incredible version of Mushroom bourguignon for your loved one and the St Valentine’s day is going to be a complete success. Guaranteed!
Don’t forget to serve it with citrus fennel salad and vegan chocolate mousse cake for dessert.
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appétit!
Mushroom Bourguignon
Ingredients
- 16 oz portobello mushrooms (fresh porcini or shiitake interchangeable ideally to have a mixture of all of them)
- 2 carots
- 1 red onion
- 1 glass good quality red wine
- 1 sprig rosemary
- 3 sprigs thyme
- 2 cloves garlic
- 1 tbsp tomato puree
- 1 cup dried prunes
- 1 pinch smoked salt
- 1 tbsp smoked paprika
- 2 tbsp olive oil
Instructions
- Prepare your ingredients
- Wash and chop the mushrooms into bite-size pieces. Put a pan on medium-high heat, add olive oil and chopped mushrooms and cook for five min or until golden but still firm. Do not overload your pan. Cook in batches if needed. Set cooked mushrooms aside.
- Add 1 tbsp. olive oil to the pan. Peel and cut the onions into thin rounds and cook for 10 min on low heat. Peel and cut carrots into 2 cm chunks, add to the pan. Add sliced garlic cloves, flour, tomato puree, smoked paprika, smoked salt, prunes and rosemary, and thyme leaves. (if you don't agree with cooked rosemary leaves in a sauce either chop them roughly or tide in cheesecloth and remove later when the dish is ready) Mix well and cook for 3 min.
- Transfer mushrooms and veg mix into a cast-iron. Add wine, mix well and bring to a boil. When starts boiling reduce heat to low, cover with the lid and simmer for 30 min. Serve with mashed potatoes or creamy polenta. Bon Appétit!
- Serve with mashed potatoes or creamy polenta. Bon Appétit!
