Ingredients
- 4 Un cap Portobellos
- 2 Un Carrots
- 1 Tsp Cumin
- 1/4 Tsp Jamaican pepper
- 1 Tsp Salt
- 3 Tbsp Veg Oil
- 500Gram pearl onions
- Black pepper
- 375 Ml Red Wine
- 4 Tbsp Soy Sauce
- 2 Tbsp Maple Syrup
- 3 Tbsp Tomato paste
- 500 Ml Veggie Stock
- 3 Un Laurel leaves
- 1 Tbsp Corn Starch
- 3 Tbsp Water
- Parsley
No beef Bourguignon
Preparation time
30min
Cooking time
50min
Servings
4
Instant Pot
No
Recipe Categories
- Vegan
Main Ingredients
- Mushrooms
Ingredients
- 4 Un cap Portobellos
- 2 Un Carrots
- 1 Tsp Cumin
- 1/4 Tsp Jamaican pepper
- 1 Tsp Salt
- 3 Tbsp Veg Oil
- 500Gram pearl onions
- Black pepper
- 375 Ml Red Wine
- 4 Tbsp Soy Sauce
- 2 Tbsp Maple Syrup
- 3 Tbsp Tomato paste
- 500 Ml Veggie Stock
- 3 Un Laurel leaves
- 1 Tbsp Corn Starch
- 3 Tbsp Water
- Parsley
Directions
- Cut portobello mushroom caps in quarters, depending on the size. Peel and Cut carrots into cubes.
- In a Duch Oven, mix all together mushrooms, carrots, chopped onions, cumin, pepper, salt, black pepper, and oil.
- Roast in the oven for ~ 30 min
- When well roasted, add red wine and simmer on the stove for 5 min.
- Add soy sauce, maple syrup, tomato paste, veggie stock, and laurel leaves.
- Meanwhile, heat 1Tsp of oil in a frying pan and add peeled pearl onions. Sizzle for about 10 mins until the onions soften and color, add 2 Tbsp of water, cover, and allow to finish cooking slowly, caramelizing. Add to the main pot.
- Bring to boil, and simmer for another 15min.
- In a small bowl mix water and corn starch, and add to the dish, mixing constantly.
- Boil again until the sauce thickened.
- take off the heat and serve.
Notes
Serve with mashed potatoes or fresh tagliatelles.
