Veggies Bourguignon
Ingredients
- little onions | 5
- carrots | 2
- leek | 1/2
- onions | 1
- garlic | 1 clove
- flour | some Tsp
- red wine | 15cl
- bouillon | 35cl
- mushrooms | 500g
- bouquet garnis | 1
- tomato paste | 1 Tbsp
Steps
Clean and slice the mushrooms.
Cook them in a pan with some butter until golden brown.
Set aside.
Slice the leek, the onions and the carrots.
In the same pan add some butter and all the veggies.
Add salt and pepper and cook until the vegetables have soften.
Add the tomato paste and the flour. Mix well.
Add the wine and mix. Then add the mushrooms and the bouillon.
Add the bouquet garnis. Cover (not totally) and cook for 25 minutes.
Add some fresh parsley at the end.
Notes
- serve it with some purée or polenta.
- the bouillon can be replaced with some miso diluted in water.
- add two squares of dark chocolate at the end for a richer taste.
- another option is to roast the mushrooms whole in the oven first.