I'm super excited to share the first of ten recipes I'll be creating for Field Roast Grain Meat Co. as their "Urban Foodie" Recipe Developer (more about that here). This Wild Mushroom Bourguignon is my vegan version of the classic Boeuf Bourguignon recipe popularized by Julia Child in Mastering the Art of French Cooking (and featured on the first episode of her iconic cooking show "The French Chef"). Traditionally, Bourguignon is a beef stew with carrots, pearl onions, and button mushrooms in a rich Burgundy wine sauce. Instead of beef, my vegan Bourguignon uses Field Roast's Wild Mushroom Quarter Loaf, a deeply-flavored seitan packed with earthy mushrooms and a touch of balsamic vinegar.
To keep with the "Urban Foodie" theme of incorporating food trends and fusion cuisine, this recipe is my French-Korean fusion interpretation of Julia's classic Bourguignon. Julia's Bourguignon uses tomato paste as a central component of the sauce, giving it body and ton of rich, caramelized vegetable flavor. My Korean-inspired Bourguignon replaces tomato paste with Gochujang (sometimes spelled Gojuchang), a fermented red pepper paste that makes an appearance in many traditional Korean recipes. Gochujang is becoming a fast favorite in foodie condiment culture, and it's easy to taste why. Gochujang gives the Bourguignon a smoky, savory backbone and a gentle, warming heat that amplify all of the other flavors going on in the stew.
Speaking of those other flavors: Bourguignon is all about building a spectacular sauce, so it is absolutely key that you use the tastiest wine and vegetable broth you can find. Any "off" flavors in those ingredients - bitterness, muddiness, whatever - will be really noticeable in the sauce, so choose a wine and a broth that you really love. I recommend using a Pinot Noir for Bourguignon - not only is it a regional Burgundy wine (Bourguignon's home region), there are also a TON of really great Pinot Noirs out there that don't cost a fortune. Mine was $10 and it was fantastic. For the vegetable broth, I recommend using Better than Bouillon Organic Vegetable Base, which has really clean vegetable flavors. It is rather high in sodium, though, so I like using 1/2 teaspoon per cup of water.
I am really proud of this recipe - I think it's one of my best, as a matter of fact. It comes with Daniel's omnivore seal of approval, as well. In his words, "This is I'm-full-and-I-can't-stop-eating-it GOOD". If you've yet to decide what you're making for a holiday meal, I highly recommend this show-stopping Bourguignon.
Wild Mushroom Bourguignon
Prep Time: 15 minutes
Cook Time: 50-60 minutes
2 cups Pinot Noir wine, divided
4 tablespoons olive oil, divided
1 (16 ounce) bag of frozen pearl onions
8 ounces Shitake mushrooms, stems removed, small caps halved and larger caps quartered
8 ounces Cremini mushrooms, stems trimmed, small caps halved and larger caps quartered
2 tablespoons Gochujang (Korean Fermented Red Pepper Paste)
4 cloves garlic, minced
8 ounces carrots (about 3-4 medium), halved lengthwise and sliced into 1/4"-thick pieces
4 cups vegetable broth (I used 4 cups water plus 2 teaspoons bouillon paste)
1 1/2 teaspoons dried thyme
1 Field Roast Wild Mushroom Quarter Loaf, halved lengthwise and sliced into 1/4"-thick pieces
1 tablespoon cornstarch
Chopped parsley, for garnish (optional)
Bring large heavy-bottomed pot over medium-high heat. Add 1 tablespoon of oil, then add the pearl onions and 1/8 teaspoon of salt, tossing to coat in the oil. Cook onions for 7-10 minutes, stirring occasionally, until golden brown in spots (they won't brown evenly, and that's fine). Deglaze pot with 1/4 cup wine, cooking briefly to reduce wine and coat onions in the wine glaze. Transfer onions and glaze to a large bowl and return pot to heat.
Add another tablespoon of oil to the pot, followed by the shitake mushrooms and 1/8 teaspoon of salt. Cook, stirring occasionally, until mushrooms are golden brown and have released their moisture, about 5 minutes. Deglaze the pot with 1/4 cup wine, cooking briefly to reduce wine and coat mushrooms in the wine glaze. Transfer mushrooms and glaze to the bowl with the onions and return pot to heat. Repeat this cooking process with the cremini mushrooms (add 1 tablespoon oil, cook mushrooms with 1/8 teaspoon salt, deglaze with 1/4 cup wine) and transfer the cremini mushrooms and glaze to the bowl of onions and shitakes.
Return pot to heat. Add the remaining tablespoon of oil, followed by the gochujang, garlic, and thyme. Cook briefly until aromatic, then add the raw carrots along with the cooked onions and mushrooms. Stir to coat with the gojuchang mixture. Add the remaining wine and stir to deglaze the pot. Add the vegetable broth and cover pot. Bring to a boil, then reduce heat to a simmer. Simmer covered for 10 minutes, then stir in the sliced Field Roast. Cover pot and simmer for an additional 5-10 minutes, or until carrots are tender and Field Roast is heated through.
Use a slotted spoon to remove all of the Field Roast, onions, mushrooms, and carrots from the pot, leaving the sauce in place (the same bowl you were using earlier for the vegetables is a good spot for them to hang out). Transfer 1/2 cup of the remaining sauce to a small bowl and whisk in the cornstarch until dissolved. Stir the cornstarch slurry into the simmering sauce and stir until thickened, 1 or 2 minutes. Add back the Field Roast, onions, mushrooms, and carrots and stir to combine. Serve immediately with noodles, mashed potatoes, or crusty bread.
I am thrilled to be working with Field Roast as a "Cooks in the Field" recipe developer. Please note that my contract with Field Roast does not include any sponsored posts on Braisen Woman - all words and content of this post are my own. In accordance with FTC guidelines, any and all sponsored content will be clearly disclosed as such.