Mushroom Walnut Bourguignon with Cashew Cauliflower Mash
Ingredients
- 2 tablespoons olive oil, divided
- 2 tablespoons vegan butter, divided, plus 2 tablespoons melted
- 2 pounds baby bella or white mushrooms, stems trimmed, sliced
- 1 medium yellow onion, finely diced
- 2 medium carrots, thinly sliced
- 2 teaspoons fresh thyme leaves, stems removed, loosely chopped
- ½ teaspoons sea salt and 1 teaspoon freshly ground pepper, to taste
- 2 cloves garlic, mashed through a press
- 1½ cups chopped walnuts
- 2 tablespoons tomato paste
- 1½ cups dry red wine
- 2 cups vegetable broth
- 1 cup pearl onions, peeled
- 2 tablespoons brown rice flour
- 2 tablespoons melted vegan butter
- 2 teaspoons finely chopped fresh parsley for garnish
Instructions
- Heat half the oil and half the butter in a large saucepan over medium -high heat. Sauté mushrooms until they are just slightly browned on both sides; about 3-4 minutes. Remove from the pan, set aside. Reduce heat to medium; add the remaining tablespoon each of olive oil and butter to the pan. Add onion and carrots and sauté until onion becomes translucent, about 1-2 minutes, stirring occasionally; then add thyme, salt and pepper. Continue cooking for another minute or so; then stir in garlic and walnuts to incorporate. Once the garlic becomes fragrant; stir in tomato paste. Cook mixture, stirring frequently to prevent paste from burning, for 2 minutes more. Turn the heat back up to medium-high and pour in wine ⅓ at a time, allowing it to reduce slightly before adding in the next ⅓, and so on, until it’s reduced by half and mixture has thickened. Slowly add broth. Stir until evenly mixed; then add mushrooms and pearl onions. Reduce heat to medium low and simmer for 10-15 minutes. Meanwhile, whisk together 2 tablespoons melted butter and the rice flour in a small bowl; then stir into the bourguignon to thicken the liquid. Simmer for another 5-7 minutes. Adjust the seasoning as needed. Serve over Cashew Cauliflower Mash and garnish with chopped parsley.
Notes
SERVES 4 This is a vegan, gluten-free version of the classic Beef Bourguignon. When sautéing the mushrooms, cook them in a single layer to insure proper browning. Remove them from the heat before they start to exude their liquid. If you can’t find fresh pearl onions, you can substitute frozen.
