Vegan mushroom bourguignonne, you are going to be the dish that gets me over the loss of summer.
Don’t think that I don’t appreciate the change of seasons, I do. In fact fall is one of my favorite seasons—next to summer.
If you live in the Chicago area then you get me. At least I think you do. You see, fall in Chicago—or autumn if you want to be all proper—is like Vail, Colorado in the summer. You wake up to cool, crisp mornings and then the sun shines and it’s seventy two for the afternoon, and just like that, the chilly air returns in time for dinner. Perfect!
But it’s short lived, and then winter blows in. I also love the beginning of winter, only the beginning. The peaceful beauty of the first snow, the exhilaration of the first snow day, Christmas, I love those things, but it’s a looong season, and after the first thrill of winter is over, and everything turns gray, and brittle, and cold, I want summer back. That’s why this vegan mushroom bourguignonne and I are going to be good friends for the next five to six months. Very good friends.
Bourguignonne. Bourguignonne. Bourguignonne. Say it three times fast. I can’t even say it once, correctly anyway. The husband got a kick out of me as I tried to pronounce it with a French accent. Cue the laughter.
But he wasn’t laughing when he took his first bite, no sir, because this dish is no laughing matter. It’s seriously good stuff that will make everyone in the room shut up and eat.
Don’t like mushrooms? I’m kind of guessing that this will change your mind. Why? Because the shrooms soak up the red wine and the seasonings and they taste like little slices of French heaven. They aren’t slimy, or spongy, or anything like you’re probably used to when it comes to mushrooms. These are meaty, delicious, and addicting. For real.
The wine sauce is the captivating star of this show and it turns every ingredient it touches into an academy award winning co-star. You’ll start out by sautéing the mushrooms in a touch of olive oil, and then the carrots. Next, you’ll caramelize the onion and shallots. To deglaze the pan you’ll add some vegetable broth and red wine. To enhance the broth you’re going to want to add some fresh thyme and dried Italian seasoning, salt, and pepper. Finally, let the sauce simmer for forty minutes or so.
Your kitchen is going to smell like a five start French restaurant. There is something to soothing and relaxing about the aroma of red wine and thyme comingling in the air. You won’t even need to drink a glass of wine while you’re cooking, just take deep breaths and smell the sauce and your tensions of the day will melt away.
Smother a pile of fettucine with this vegan mushroom bourguignonne and take your first bite. That wonderfully rich sauce will make you speechless. Not because you’ll have no words to describe it, but because you won’t want to spend any time talking when you could be eating.
Like I said before, this mushroom bourguignonne and I are going to be tight this winter. Its full flavored and comforting red wine sauce will help me make it through the coldest of nights. It might even make me appreciate wearing socks again. And trust me, that’s a big deal, because as you know, I’m all about bare feet and sunshine.
What’s your favorite season?
Bare feet or socks?
Do you remember Julia Child making Beouf Bourguignonne on her cooking show, The French Chef?