Description
What is Bourguignon? This is one of the peasant dishes which took root in "Haute cuisine". Classic Bourguignon is made from pieces of beef in a thick wine sauce. It is traditional, but not often eat French cuisine. I offer you a vegetarian version of Bourguignon-mushroom.
Ingredients
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Mushrooms
300 g
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Onion
10 piece
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Carrots
1 piece
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Garlic
1 tooth
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Tomato
2 piece
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Soy sauce
2 Tbsp
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Semi-sweet red wine
75 ml
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Water
75 ml
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Salt
-
Sugar
1 Tbsp
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Black pepper
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Thyme
2 piece
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Vegetable oil
3 Tbsp
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Flour
2 tsp
Cooking
Onion cut off the roots, wash and boil after boiling for 5 minutes.
Cover with cold water. Let stand for a few minutes.
Clean.
Large mushrooms cut into plates.
Carrots cut into rings with a thickness of 3-4 mm.
Mushrooms put in a pan, pour soy sauce, mix well.
Fry the mushrooms in soy sauce for 5 minutes.
Onions lightly fry in vegetable oil.
Add the carrots and fry all together.
Add finely chopped garlic. Fry. The garlic needs only to give the smell. Not that it's overcooked.
Tomatoes finely chop and add to vegetables. Mix well.
Once the tomatoes are well let the juice, add the flour and stir.
Pour in the wine, stir and reduce by half on low heat.
Pour water or vegetable broth. Add sugar to taste, a little salt. Put thyme. Cook 10-15 minutes, stirring occasionally.
Add the mushrooms along with the resulting liquid. Mix well. To try. To bring to taste. Pepper. Saute for 5-7 minutes.
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