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

• 1-2 tsp salt

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

• 1/4 cup minced parsley

• 1/2 tsp pepper

• 1 tsp white wine vinegar

• 3 tbsp olive oil (optional)

For the bourguignon:

• 1 package dried shiitake mushrooms

• 2 cups water

• 1 tsp olive oil

• 1 small onion, chopped

• 1 tsp salt

• 1 tsp black pepper

• 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

• 1/2 cup sprouted lentils, rinsed

• 2 tbsp fresh or dried thyme

• 2 tbsp fresh or dried oregano

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

• Slurry (1 tbsp tapioca flour +3 tbsp water)

The Method:

For the mashed potatoes:

1. Add potatoes and garlic to large stock pot. Fill with cold salted 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 the potatoes and garlic in a large bowl. Once all the big pieces are gone, add in salt, cashew milk, parsley, pepper, and white wine vinegar. Taste, for texture and salt. If you want it to be more creamy, add more cashew milk. Optional to add olive oil.

3. Keep a lid on it or keep warm at 250* in the oven until the rest is ready.

For the bourguignon:

1. In a small mixing bowl, add the dried mushrooms and 2 cups water. Let it soak for 10-20 minutes on the side.

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

3. Next, add the celery, carrots and sauté for about 3-4 minutes. Now toss in the garlic and cook for 3-4 minutes more while stirring.

4. Smear in the tomato paste, and stir until everything gets coated. Pour in 1 cup of the wine and reduce it for 3-5 minutes until it’s a thick like texture. (Bai’s Tip: You can repeat with 1 more cup again to reduce the wine one more time to really get the flavors more pronounced in the dish.

5. Next toss in the thyme, oregano, chopped cremini mushrooms, lentils, the soaking shiitake mushrooms along with the water they were sitting in. Stir and cook for 1-2 minutes, then add 3 cups veggie broth and cover. Cook for 15- 20 minutes on low while stirring every few minutes.

6. If it’s too thick add more veggie broth and if your sauce is a bit too thin, add in a slurry and cook for 1-2 minutes until it thickens. This will thicken your sauce right up! Taste for salt and pepper.

7. Grab your serving plates and serve the bourguignon over mashed potatoes. Optional to 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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