Bourguignon

A classic French recipe made the vegan way

Vegan Maitake Bourguignon

Ingredients (4 servings)

Mushrooms

• 600–800 g maitake mushrooms, kept in large clusters

First Marinade (before steaming)

• 3 tbsp soy sauce

• 3 tbsp water

• 1 tbsp brown sugar

• 1 bay leaf

• 2 tbsp olive oil

Bourguignon Marinade

• 500 ml vegan dry red wine

• 2 cloves garlic, crushed

• 1 bay leaf

• 3 sprigs thyme

• 1 tsp black pepper

Vegetables

• 2 carrots, large chunks

• 200 g baby onions

• 200 g green cabbage, cut into wedges

Cooking

• 2 tbsp olive oil

• Salt and pepper

Pâte Morte (sealing dough)

• 200 g flour

• 100 ml water

• pinch salt

To Serve

• Mashed potatoes

Method

1. First Marinade

Coat the maitake clusters with:

• soy sauce

• water

• brown sugar

• bay leaf

• olive oil

Let marinate 20–30 minutes.

2. Steam the Mushrooms

Place mushrooms in a steamer.

Steam for 8 minutes.

This softens the fibers and helps them absorb flavor.

3. Grill

Lightly brush with olive oil and grill on the barbecue until edges are lightly charred.

This gives the mushrooms a smoky, roasted flavor.

4. Bourguignon Wine Marinade

Transfer grilled mushrooms to a bowl and add:

• red wine

• garlic

• thyme

• bay leaf

• black pepper

Marinate 1–2 hours (or overnight).

5. Roast the Mushrooms

Place the marinated mushrooms in the oven.

Roast for 8 minutes at 220°C / 430°F.

This concentrates their flavor before the final braise.

6. Assemble the Casserole

In a heavy Dutch oven or cocotte:

1. Add olive oil.

2. Place carrots, baby onions and cabbage.

3. Add the roasted maitake mushrooms.

4. Pour in the wine marinade.

7. Seal with Pâte Morte

Mix flour, water and salt to form a stiff dough.

Roll into a rope and place around the rim of the pot.

Close the lid tightly to seal the pot.

8. Oven Cooking

Place sealed casserole in the oven.

Cook for 45 minutes at 180°C / 355°F.

The sealed pot slowly braises the vegetables and mushrooms in the wine.

9. Serve

Break the dough seal and serve the bourguignon with mashed potatoes.

The sauce from the mushrooms and wine is perfect over the mash.