Bourguignon has been a favorite in my family and yes, I've made the recipe from Julia Child cookbook on several occasion. However, a couple of decades ago, when everyone in my family started eating vegetarian, I had to come up with an alternative. Portabello mushrooms was the obvious choice because they will hold up to the slow cooking of this dish and some people have said, "they have a beef-like taste."
Mushroom Bourguignon (Serves 4, but can be easily doubled)
4 large Portabello Mushrooms, cleaned and cut into chunks
2 large onions, chopped
1 bunch of carrots, peeled and sliced into 1/4" pieces
3 cloves of garlic, minced
1 1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 bay leaf
1 lb. white button mushrooms, cleaned and slice
1 1/2 cups Burgundy
2 cups water
1 cube"Not beef"bouillon (or you can use vegetable stock)
1 T tomato paste
6 T Olive Oil
1-2 T unsalted butter
1 cup chopped parsley
Saute the onions and garlic in two tablespoons of Olive Oil until the onions are translucent. Add the carrots and cooks about 7-10 minutes longer. Add the bay leaf and seasonings.
About 15 minutes before the time has elapsed, saute the white button mushrooms in 2 T of olive oil and 1 or 2 T unsalted butter. Cook until all the liquid the mushrooms release is absorbed.
2 heads of cauliflower, cleaned and cut into florets
Steam the cauliflower using a steam rack or pan double boiler pan with a sieve in about 1-inch of water, about 10 minutes or until tender. Save the liquid.
To mash the cauliflower--I used my Vita-Mix, but you can also use a food processor.
Add the florets to the machine, along with 3 T of reserved liquid and 1-2 cloves of garlic sauteed in 1 tablespoon of olive oil. Process until mashed. I did add 2 tablespoons of unsalted butter, salt and pepper to taste and 1/4 cup grated Parmesan cheese.
This vegetarian version has all the flavor the original does and I would bet even Julia Child would love it. If you don't like Portabello mushrooms (something I can't fathom) you could substitute a produce by Gardein called "beef tips). Enjoy!