Last year, my husband and daughter flew to Las Vegas for a family wedding (unfortunately, with work I wasn't able to attend). Our daughter had previous eaten at the Wynn Restaurant
Tableau on a trip there and couldn't wait to introduce her Dad to the vegetarian menu offered. After going on line and seeing the selection, I decided I could come up with a dish that could easily be offered there, but also, give "meat-eaters" an alternative without giving up the taste!
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."
To accompany this dish, I usually do mashed potatoes, however, keeping with a healthy alternative, I did mashed cauliflower, something I made when Kelly was diagnosed with breast cancer and told to limit her carbs. Mashed cauliflower is such an excellent substitute that my hubby thought they were mashed potatoes! Finally, I baked rolls and added haricot verts to balance the entree, but the Bourguignon was definitely the star.
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
Preheat the oven to 375F-degrees. Prepare the vegetables--the Portabello need to have the "gills" scraped out; I use a teaspoon. Clean all the mushrooms by using a damp paper towel to rub off any dirt. Don't soak or run under water because mushroom will absorb the water.
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.
Transfer this mixture to a Dutch Oven. Without cleaning the pan, heat again and add about 3 tablespoons of olive oil and saute the Portabello mushrooms (in batches so you don't over crowd).
Once the mushrooms are lightly browned, transfer them to the Dutch Oven too. Add the water to the sauce pan with the bouillon cube and tomato paste and heat until the cube has dissolved. Add this liquid and the 1 1/2 cups of burgundy to the Dutch Oven, covered and place in the oven to cook for 45-50 minutes.
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.
Add these mushrooms and parsley to the Dutch oven and lower the temperature to 350F-degrees with the cover removed. Mix 3 T cornstarch dissolved in 1/4 cup of water, add to the mixture and stir to incorporate the "thickening" agent.
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!