Mushroom & Lentil Bourguignon

My grandfather was a chef in WWII. My father, solely remembers this dish as the dish to bring him back to his father. When I was in culinary school, beef bourguignon was one of the first things I learned how to make really, really well. I was so excited, I came home for christmas, made it for my dad, and it brought him to tears. My tough guy, New Yorker father was literally crying over my food, I couldn't believe it. Only then, did I really understand the emotional power and toll food has on us. It can bring you back somewhere you never thought you would go again.

This stew represents not only my growth as a chef, but it represents all of the love, and tribulations my family has gone through to get me to this point. When I finally discovered how to make this dish vegan AND gluten-free, nothing felt more right. So with that said - I’m super super pumped to share this recipe with you! This vegan version is so on point that you could serve it to the most stubborn of meat eaters and they would LOVE IT.

You can serve it with mashed gold potatoes, sweet potatoes, or noodles. The tomato paste and wine reduction is super crucial to build the flavor here, so don’t take any short cuts. It’ll be worth it, I promise!

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Serves 4-6

The Goods:

For The Mashed Potatoes:

• 12 medium gold potatoes, washed and cubed with skin on

• 5 cloves of garlic, peeled and minced

• 2-3 tsp salt

• 1/4 - 1/2 cup cashew milk (unsweetened)

• 1/4 cup chopped parsley

• 1 tsp pepper

• 3 tbsp olive oil (optional)

For The The Bourguignon:

• 1 package dried shiitake mushrooms

• 2 cups water

• 1 tsp olive oil

• 1 small onion, chopped

• 2 carrots, finely diced

• 2 stalks celery, finely diced

• 3 cloves garlic, peeled and diced

• 3 tbsp tomato paste

• 1-2 cups dry red wine

• 2 cups sliced cremini mushrooms

• 2 tbsp fresh thyme

• 2 tbsp fresh oregano

• 1/2 cup sprouted lentils, rinsed

• 3-4 cups veggie broth (start with 3 - add more if needed)

• Slurry (1 tsp cornstarch +3 tsp water)

• 1-2 tsp salt

• 1-2 tsp pepper

The Method:

For the mashed potatoes:

1. Add potatoes, garlic and pinch of salt to large stock pot. Fill with cold water. Cover and cook on medium heat for about 30 minutes or until potatoes are fork tender. Drain potatoes - make sure to save the garlic pieces and to not drain those out.

2. With a smasher or a hand mixer, smash potatoes and garlic in a large bowl. Once all the big pieces are gone, add in salt, cashew milk, parsley, and pepper. Taste, for texture and salt. If you want it to be more creamy, add more cashew milk.

3. Keep warm at 250* in the oven until stew is ready.

For the bourguignon:

1. In a small mixing bowl, add the dried mushrooms and 2 cups water. Let soak and set aside until soft.

2. While the mushrooms are soaking, grab a large sauce pan, ceramic pot, or dutch oven. Add olive oil over medium heat. Once hot, add the onions and a pinch of salt. Sauté for 3-4 minutes until onions become translucent and smell like heaven.

   3. Add celery, carrots and cook for about 3 minutes. After, toss in garlic to the pan. Cook for 3-4 minutes more while stirring.

   4. Smear in tomato paste, stir until everything gets coated. Pour in wine and stir. Let the wine cook and reduce to a very thick like texture, about 5 minutes. Tip: You can reduce the wine one more time to really get the flavors more pronounced in the dish.

   5. Next toss in the thyme, oregano, chopped mushrooms, whole softened shiitake mushrooms, the water they were sitting in and lentils. Stir, then add veggie broth, salt and pepper, and cover. Cook for 15- 20 minutes on low stirring every few minutes.

   6. If your sauce is a bit too thin, add in a cornstarch slurry which is just 1 tsp of cornstarch mixed with 3 tsp water. This will thicken your sauce right up! Check for salt and pepper.

   Serve over mashed potatoes and please enjoy with a glass of red wine. My grandfather wouldn't have it any other way.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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