A full-bodied and flavorful vegetarian bourguignon made with Shiitake mushrooms, simmered in red wine and herbs. One of my favorites here in the winter time!
Procedure:
1. Sauté the vegetables: Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened. Add the carrots and Shiitake mushrooms, and cook for another 5 minutes.
2. Add the liquid: Pour in the red wine and let it boil for a few minutes to reduce the alcohol. Then add vegetable broth, thyme, bay leaf, salt, and pepper.
3. Simmer: Lower the heat and cover the pan, allowing the dish to simmer for 30 minutes until the sauce thickens and the flavors develop.
4. Serve: Remove the bay leaf and garnish with fresh parsley. Serve the Shiitake Bourguignon with mashed potatoes or freshly baked bread.
• 300 g Shiitake mushrooms, cut in half
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 carrots, cut into slices
• 2 tablespoons olive oil
• 2 dl red wine
• 1 dl vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper
• Fresh parsley for garnish
Accessories:
• Mashed potatoes or bread for serving
• Pot or deep frying pan
• Calories: 300-350 kcal
• Proteins: 6 g
• Fat: 12 g
• Carbohydrates: 35 g
• Fiber: 5 g
