It’s winter time, and there are always loose, random winter vegetables in the house that often get neglected. With this recipe you can incorporate any and all of these vegetables, making them into a delicious homemade stock to build your bourguignon. You can add or subtract any from the ones I have used in this recipe.
Vegan Mushroom Bourguignon With Homemade Stock
- 1 Onion
- 6 Cloves Garlic
- 1/4 Sued
- 3 Radishes
- 2 Sticks Celery
- 1 Branch Rosemary
- 1 Pack Button Mushrooms
- 12 New Potatoes
- 8 Cooking Onions
- 6 Carrots
- 4 Cups Vegan Red Wine
- Handful Dried Mushrooms
1. Chop the root veg and 3 of the carrots into pieces, halve the onion, and give the garlic a little press until it cracks slightly. Put them all in a sheet pan, add oil and season well. Roast in the oven for 25 minutes at 180 degrees C.
2. Add 2 litres of cold water to a large saucepan. Add in the mushrooms and celery. After 25 minutes, add all of the veg to the water, bring to a boil and boil until it reduces by about half.
3. Halve the mushrooms, potatoes, cut the carrots into chunks and peel the onions. Strain the stock off into a large bowl, pressing hard on the vegetables to get out all of the liquid.
4. Add a tablespoon of vegan butter into the same saucepan on a low heat. Once it has melted, add one tablespoon of flour and mix constantly, until everything has combined, creating a roux. Add the wine slowly, mixing constantly to avoid generating lumps. Once the wine has been added, add the stock and vegetables. Cook until it reduces to a thick stew-like consistency.