Mushroom Bourguignon

In the month of July, Americans celebrate Independence Day on the 4th, while the citizens of France celebrate their national day on July 14th. Bastille Day is the anniversary of the storming of the Bastille prison complex, a major event of the French Revolution. Celebrating the unity of the French people, parties and parades are held throughout the country, honoring this monumental day in the history of France.

You can take a plane across the pond and then a train through the channel tunnel to arrive in Paris to join the festivities and indulge in fine French cuisine. Or you can remain in the comfort of your own kitchen and prepare this plant-based version of a French culinary classic. You won’t miss the beef in this Mushroom Bourguignon because it is filled with meaty mushrooms and lots of umami. Four different mushroom varieties are combined with French carrots, shallots, garlic, thyme, bay leaf, and of course a full-bodied red wine to make this dish rich in textures and fabulous flavors.

So, whether you celebrate on the 14th or the 4th, consider trying this pretty decadent recipe, inspired by the cuisine of France, that won’t have anyone asking “ou est le boeuf?” (where’s the beef?)

Mushroom Bourguignon
Ingredients
1 package (.5 oz.) dried porcini mushrooms
1 package (.5 oz.) dried chanterelle mushrooms
2 tablespoons plant-based butter
1 tablespoon olive oil
1 cup shallots, chopped
1 cup baby French carrots, chopped
1 package (8 oz.) fresh shiitake mushrooms
2 fresh portobello mushrooms, chopped
1 teaspoon jarred roasted garlic
1 ½ tablespoons fresh thyme leaves
1 bay leaf
1 tablespoon tomato paste
1 tablespoon tamari
¾ cup red wine (merlot or cabernet)
2 tablespoons plant-based butter
2 tablespoons all-purpose flour
Salt & white pepper to taste
Fresh parsley, chopped for garnish

Preparation
In a small bowl rehydrate the dried porcini and dried chanterelle mushrooms by covering them in about 1 cup of hot water, for about 15 minutes. Reserve the liquid, chop the mushrooms, and set both aside.
In a large sauté pan melt 2 tablespoons of plant-based butter and 1 tablespoon of olive oil over medium heat. Sauté the shallots and the carrots for about 5 minutes or until the carrots start to become tender.
Add the fresh and dried chopped mushrooms, along with the garlic, thyme and bay leaf to the sauté pan and cook for 5 minutes.
Add in the tomato paste and tamari, stir until everything is incorporated, and continue cooking for 2 minutes.
Add in the wine and dried mushroom liquid. Bring the mixture to a boil, then reduce to a simmer and cook until the liquid is reduced by half – about 10 minutes.
Mix the 2 tablespoons of plant-based butter and the 2 tablespoons of all-purpose flour with a fork until crumbly and add to the sauté pan. Whisk until smooth and cook another 4-5 minutes to thicken. Discard the bay leaf.
Season with salt and white pepper. Pour mixture over the mashed potatoes and garnish with the chopped fresh parsley.

Mashed Potatoes
Ingredients
4 organic russet or russet Norkotah potatoes, peeled and quartered
½ cup plant-based butter
½ cup oat or almond milk
Salt & white pepper to taste

Preparation
Add the peeled and quartered potatoes to a pot of boiling water. Boil until tender, about 15 minutes. Drain the water and leave the potatoes in the pot.
Add the butter and milk to the boiled potatoes and mash until creamy, adding a bit of additional milk if necessary.
Season with salt and white pepper to taste.