A rich, deeply flavourful meal that is as hearty and satisfying as the non-vegetarian version, and this one is healthier for you!
It takes awhile to pull this together, as you want to leave plenty of time to let the red wine cook down, and then let the stock thicken into a dense sauce.
The flavours develop particularly well with the left-overs (if you have any).
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 3-4 servings (without the mash)
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 tablespoons butter
- 3 garlic cloves, crushed
- 1 teaspoon dried thyme
- 2 large portobello mushrooms, sliced
- 2 1/2 cups button, brown or cremini mushrooms, sliced
- 1/2 cup cooked brown lentils
- 1 cup red wine
- 1 tablespoon flour
- 2 1/2 cups vegetable stock
- 1 tablespoon tomato paste
- 1 cup pearl onions, peeled
- 1 pinch salt and pepper to taste
- In a large, heavy skillet, heat the olive oil. Add the onions and saute them until they soften, about 3 minutes. Add the butter, garlic, thyme and mushrooms and cook the mixture until the mushrooms soften and begin to brown.
- Add the lentils and cook for about 2 minutes, then add the wine. Continue to cook for 7-10 minutes, or until the wine has almost cooked off.
- Sprinkle the flour over the mixture and stir to evenly blend it in. Add in the vegetable stock and tomato paste.
- Bring the mixture to a simmer and cook, stirring often, for about 10 minutes or until the sauce is thick and dark and the mushrooms are tender.
- While the mixture is simmering, drizzle a small skillet with olive oil and place it over medium-high heat. Add in the halved pearl onions and saute them until they are soft and begin to brown. Add them into the mushroom mixture, give everything a stir, and taste to adjust salt and pepper seasoning.
- Serve the bourguignon hot with creamy mashed potatoes, or over roasted vegetables. Enjoy!