I can’t remember where I ran across it, whether it was in a magazine, on a blog or on a cooking segment, but someone was trying to make Julia Child’s famous Boeuf Bourguignon recipe. It has almost a full bottle of red wine in it and it got me in the mood to cook something with red wine. Red meat and red wine go hand in hand, but how could I make a plant-based recipe that incorporated wine?
Duh, mushrooms! Mushroom Bourguignon! And no… I have no idea how to pronounce it.
I used this recipe from The Simple Veganista and adapted it to make it into a savory soup.
I cannot get enough of this, I think it’s one of my new favorite comfort foods. Perfect to eat in front of the fire and sip with the remaining red wine.
- 2 tablespoons extra virgin olive oil
- 2 pounds mushrooms, sliced (I used a combo of crimini, button and shiitake)
- 1 cup pearl onions, peeled
- 1 large carrot, peeled and sliced
- 1/2 yellow onion, diced
- 1 tablespoon fresh thyme
- pinch sea salt & cracked pepper to taste
- 3 cloves garlic, minced
- 2 cups red wine*
- 2 cups vegetable broth
- 3 tablespoons tomato paste
- 1/2 cup quick cooking farro
- 2 small handfuls of fresh spinach
- In a large pot, heat oil over medium-high heat, add mushrooms and pearl onions and sear until they begin to brown (5 minutes).
- Reduce heat to medium and add the carrots, onions, thyme, salt and pepper and saute for 5 to 7 minutes. Toss in the garlic and cook for another minute.
- Slowly add the wine to the pot and bring to a fast simmer for 10 minutes. Stir in tomato paste,broth and farro and bring to a slow simmer for 20 minutes more or until mushrooms and farro are tender. Stir in the handfuls of spinach at the end of cooking.
*I used Les Tuiles Bourgogne Pinot Noir, great for cooking and drinking. It averages around $12 per bottle.
Protein per serving: 10 grams
Fiber: 7 grams