A deeply rich vegetarian take on the classic beef bourguignon. This dish is packed full of incredible umami flavor. Hearty portabella mushrooms and lentils are braised in a bottle of red wine for an upscale dinner that is easy to get on the table. Soak it all up with a crusty piece of French bread, and you will want to make this over and over again!
- 4 Tablespoons unsalted butter
- 2 Tablespoons extra virgin olive oil
- 3 large carrots, medium diced
- 1 large yellow onion, small diced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 6 cloves garlic, sliced
- 1/3 cup all-purpose flour
- 1 – 750 mL bottle of red wine, preferably a cabernet sauvignon
- 2 & 1/2 cups vegetable stock
- 1/3 cup soy sauce
- 2 Tablespoons tomato paste
- 5 sprigs of fresh thyme
- 2 bay leaves
- 16 ounces baby portabella mushrooms, quartered
- 1 and 1/2 cups brown or green lentils
- 1 & 1/2 cups frozen pearl onions
- Preheat oven to 350 degrees F
- Heat butter and olive oil in a large Dutch oven over medium heat.
- Add carrots, yellow onion, kosher salt, black pepper, and cook for 10 minutes stirring occasionally.
- Add garlic and cook for 1 minute or until aromatic.
- Stir in flour and cook for an additional minute.
- Add red wine, vegetable stock, soy sauce, tomato paste, fresh thyme, bay leaf and increase to high heat to bring everything to a simmer.
- Cover your Dutch oven and transfer to preheated oven. Let simmer for 30 minutes.
- After 30 minutes, remove Dutch oven, add mushrooms, lentils, and pearl onions. Give everything a stir and return the covered pot to the oven to simmer for an additional 30 minutes.
- Remove the thyme and bay leaf and serve in a large bowl with a crusty piece of French baguette!
*If you would like to use less red wine, just substitute the difference in vegetable stock!
**Be sure you have the mushrooms, lentils, and pearl onions ready to go when it is time to add them to the Dutch oven. You want to complete this step quickly so the bourguignon continues to simmer.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Vegetarian
- Method: Braising
- Cuisine: French
Keywords: vegetarian, bourguignon