+GFO +SF
Remember Julia Child’s famous boeuf bourguignon? Well, we’ve taken that cozy winter dish and made it vegan—and it’s fabulous, if we do say so ourselves. Portobello mushrooms take the place of the beef, because they’re thick and chewy with just the right umami flavor. Then there’s the rich red wine sauce that turns this simple recipe into magic. It takes a bit of time to simmer the vegetables and sauce, but it’s not difficult. Pour yourself a glass of wine and enjoy the aroma wafting up from the pan as you stir. —LM + AM
SERVES 4
2 tbsp (30 ml) olive oil, divided
2 lbs (907 g) mushroom caps (we prefer baby portobellos), stemmed and thickly sliced
Pinch of salt
6 large carrots, peeled and sliced into 1” (2.5-cm) coins
1 large yellow onion, diced
1 large shallot, thinly sliced
2 cloves garlic, minced
2 cups (480 ml) vegetable broth
1½ cups (360 ml) red wine
1 tbsp (15 g) tomato paste
2 tsp (5 g) fine sea salt, or to taste
2 tbsp (5 g) fresh thyme leaves, plus extra for garnish
2 tsp (2 g) dried Italian seasoning
Black pepper, to taste
1 tbsp (8 g) plus 1 tsp all-purpose flour (or use cornstarch for gluten-free)
⅓ cup (80 ml) water
1 (1-lb [454-g]) package fettucine (use gluten-free)
Fill a pasta pot with water and heat over medium heat to warm the water.
Heat a large skillet over medium heat and add 1 tablespoon (15 ml) of the olive oil. When the oil is hot, add the mushrooms and a pinch of salt; sauté for about 10 minutes or until browned. Remove the mushrooms from the pan and set aside.
To the same pan, add the remaining 1 tablespoon (15 ml) olive oil and the carrots. Sauté until they begin to brown, approximately 8 minutes, then add the onion. Cook the onion until it becomes translucent, approximately 5 minutes, and then add the shallot. Cook until they are browned and caramelized, about 5 to 7 minutes. Add the garlic and cook for 1 minute.
Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning and pepper. Stir to combine and reduce the heat to a low simmer. Cover and cook for 20 minutes. Add more seasoning if you prefer a stronger flavor.
In a small bowl, mix the flour (or cornstarch if you want to make it gluten-free) and water together until the flour breaks down and the mixture resembles a thick, milky substance. There shouldn’t be any dry flour or lumps in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover the sauce and simmer on the lowest temperature for 20 minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does, add a small amount of broth or water and stir.
Turn the heat for the pasta water to high and bring to a boil.
Twelve minutes before the sauce is done, salt the pasta water (about 1 tablespoon [15 g]) and add the fettucine to the water. Cook according to the directions on the package.
Divide the fettucine into 4 portions and make a nest in the center of each plate. Spoon the mushroom bourguignon on top of the fettucine. Garnish with a sprinkle of fresh thyme leaves.