Did anyone else over indulge over the holidays? Feeling a little yucky and needing some veggies? A good, decadent meal to help curb those sugar cravings?
Haha! Pretty much. I am craving more meals that will keep me satisfied longer without resorting to more sugary things.
Terry and I recently dined at Little Pine in Los Angeles and one of the dishes we ordered was Mushroom Bourgignon. It was AMAZING! As a matter of fact, all of the food there was amazing. Seriously top notch – one of the best meals we have ever had. If you are ever in the area, I highly recommend it. The service is great and the food… oh the food. Anyway – back to the bourgignon. I liked it so much, I thought I’d try my hand at making some. This version has no wine in it as I don’t typically like the taste of alcohol, but feel free to add some to yours!
Mushroom Bourgignon (serves 2 hungry people)
1 tbsp vegetable broth
1 clove of garlic, minced
2 large carrots, sliced thickly
3 stalks of celery, sliced thickly
1 cup of small mushrooms, trimmed
2 tbsp of soy sauce (or coconut aminos for a soy free option)
2 tsp of tomato paste
3/4 cup of vegetable broth
2 tbsp of flour + 3 tbsp vegetable broth
a few sprigs of fresh thyme (or 1 tsp of dried)
salt & pepper to taste
Heat a wok/large frying pan on medium heat. Once warm, add the vegetable broth along with the clove of garlic and carrot slices. Cook for 7 minutes or until the carrot has started to soften. Add the celery and more vegetable broth if need be and cook another 2 minutes. Finally, add your mushrooms and cook for 2 more minutes. While the veggies cook, prepare your sauce. Mix the flour & water together in bowl and whisk until smooth. To the flour mixture, add the tomato paste, vegetable broth, soy sauce and whisk until smooth. Add this mixture to the veggies sautéeing on the stove, along with the thyme, salt & pepper and simmer for 15 minutes. Voilà!
Serve over mashed potatoes (or rice or quinoa).