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"Beef" Bourguignonne

A vegetarian rendition of the classic french dish. You won't miss the meat or the high calorie and fat content.
Servings: 5

Ingredients

For the Bourguigonone

  • ~4 TBSP earth balance margarine or olive oil
  • 8 oz of crimini mushrooms
  • 3 oz of wild mushrooms such as morel, chanterelle, or oyster mushrooms
  • 2 oz dried porcini mushrooms
  • 1 small to medium onion diced
  • 2 cloves garlic minced
  • 1 medium carrot finely diced
  • 1 celery stalk finely diced
  • 1 TBSP tomato paste
  • 2 TBSP flour
  • 2 cups robust red wine a French Burgundy or Cabernet works well
  • 1 bay leaf
  • 1 large sprig of thyme or 1 tsp dried thyme
  • 1 handful of flat leaf parsley chopped
  • 1 cup vegetarian beef stock or mushroom broth
  • 1 package Gardein beefless tips
  • 3 TBSP chopped parsley divided
  • salt and pepper
  • 2 cups fresh arugula packed (optional)
  • 5 cups cooked egg noodles

Instructions

  • Heat 1 1/2 TBSP earth balance in a dutch oven or large saute pan.
  • Add mushrooms in small batches and brown on both sides, then remove and set aside on a plate. Do not overcrowd pan, or mushrooms will steam instead of browning.
  • You will need to add more earth balance as you add each batch to the pan.
  • When all mushrooms have been browned, add another TBSP of earth balance and add carrots, celery and onions.
  • Cook vegetables, stirring occasionally until they have released their liquid and are beginning to caramelize (about 5 minutes).
  • Add garlic, season with salt and freshly cracked black pepper, and cook for another 2-3 minutes until the garlic is fragrant.
  • Add tomato paste and cook for another minute.
  • A flour to and stir to coat vegetable mixture in flour.
  • Add wine to pan and scrape fond to deglaze pan.
  • Add bay leaf, thyme and broth, dried mushrooms and cook at a simmer for 20-30 minutes until all vegetables are soft and flavors have come together.
  • Add "beef" tips and mushrooms to the pan and bring the mixture back up to a simmer.
  • Simmer for a few minutes to allow flavors to come together, then remove from heat and taste for seasoning. Add salt and pepper if needed.
  • Serve spooned over egg noodles, rice or potatoes, and top with chopped parsley and a handful of fresh arugula (if using).