Mushroom Burgundy {vegan}

Allez on passe au plat avec une idée toute simple, sans prise de tête et économique (et ça en ce moment ça compte quand même beaucoup), le bourguignon de champignons. Vous allez me dire que le bourguignon c’est un plat so 80′ et que bon c’est un peu dépassé comme truc, mais tut tut tut que nenni (oui je suis comme ça moi !), vous allez voir qu’avec une version végétale du bourguignon, ça envoie du pâté (toujours végétal le pâté hein !). Oui le bourguignon de champignons c’est sexy, especially with 6 variétés de champignons et un bon vin (toujours faire le bourguignon avec un bon vin, because a good wine = a good dish !).

With polenta it’s the perfect dish for a large table,

we let it simmer and what's more, we can even reheat it,as my grandmother said, it's even better ! And then frankly this dripping shiny sauce is still the most wonderful thing in the world, yes I am for a world with sauces (so we say goodbye to the team that hates sauces), sauces are life !!! For service you can even take out your most beautiful stewpan or your most beautiful casserole dish and serve at the table, no need to worry because it's the holidays !

Mushroom Burgundy {vegan}

POUR 6-8 PEOPLE

300 g of small button mushrooms
500 g oyster mushrooms
200 g the shiitakes
40 g mixed dried mushrooms (here porcini mushrooms, chanterelle trumpets, trumpets of death)
3 carrots
About fifteen pearl onions
2 cloves of garlic
50 cl of red wine (here a Burgundy)
3 tablespoons of flour
2 bay leaves
1 sprig of thyme
1 good pinch of Espelette pepper
30 cl of vegetable broth
Neutral vegetable oil
Salt and pepper
50 g vegetable margarine

Peel the onions and garlic cloves.
Cut the button mushrooms in half, shred the oyster mushrooms and make shiitake strips.
Rehydrate the dried mushrooms by covering them with 10 cl of boiling water and let stand 5 minutes.
Peel and cut the carrots into slices or pieces.
In a pot, pour a good drizzle of oil then heat over medium heat, adding the onions, bay leaf and thyme, stir. Add the chopped garlic cloves and carrots. Let it cook 5 minutes.
Then add the mushrooms then stir and let sweat 5 minutes.
Add the flour and stir well then pour in the red wine, stirring well, then the vegetable stock and finish by adding the dried mushrooms with their water, salt and add the Espelette pepper.
Leave to simmer for 1 hour 20 minutes at a low boil and covered, the whole sauce must be reduced by half.
Before serving, out of the fire, add the cold margarine in pieces and stir to combine the sauce, adjust the seasoning and pepper.
Serve with polenta or mashed potatoes.