Mushroom bourguignon is a rich and hearty vegan dish of fresh vegetables and aromatic herbs simmered in a red wine sauce. Serve with garlic mash for a perfect Pesach dinner.
There are two things I always overbuy for Pesach – matza, and red wine. Every year I work out how much we used the previous Pesach, how much we’ll need this year, and then… I go out and buy twice as much anyway. Just in case.
I’m especially neurotic about the wine, because we’re never likely to eat ALL the matza before chol hamoed, and then we can buy more if necessary, but if we ran out of wine DURING THE SEDER?! OMG, I’m hyperventilating a bit just thinking about it.
The end result? Spare bottles of red wine that sit there and look at me, accusingly.
But this year, I have a plan.
Not to buy less wine, that would be ridiculous! But to have some ideas up my sleeve to utilise the inevitable wine stockpile in delicious and interesting ways.
And here is recipe number 1 – a rich, filling, vegan, Pesach-friendly dish of delicious fresh vegetables and aromatic herbs simmered in a red wine sauce, and served with deliciously creamy garlic and olive oil mash.
I’ve made mushroom and vegetable bourguignon many times in the past and it’s always a hit. I usually use flour to thicken the sauce, but it wasn’t too tricky to adjust the recipe to use only K-for-P ingredients, and the results are just as good as always. Dark, deep and delicious, the glossy and unctuous sauce is wonderfully rich from the wine and herbs, and the tender vegetables and mushrooms melt in your mouth.
My daughter Kipper was especially taken with the baby shallots, which become soft, sweet and mild in flavour.
As an added bonus, the bourguignon recipe uses only 400ml of wine so there’s almost half a bottle left to drink with your dinner! And if you have to open another bottle….
Bourguignon is traditionally made with red wine from the Burgundy region of France – hence the name – but any robust and fruity dry red wine will work well. I particularly like the LaVie Rouge de Castel from Israel, made from a blend of Cabernet Sauvignon, Merlot and Petit Verdot grapes. Or Herzog Lineage Choreograph, which is a wonderful blend of 12 grape varieties, which are grown, picked, fermented and aged together.
Both these wines are deliciously fruity, well-balanced and perfect both for drinking and cooking. They’ll be on my Pesach shopping list, along with a few dozen boxes of matza!
Plus, Kedem Europe have given me another pair of bottles to give away to a lucky ready of Family Friends Food. To be in with a chance of winning these lovely wines – just in time for Pesach! – simply enter using the rafflecopter below.
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Mushroom and vegetable bourguignon
A rich, hearty vegan dish of chunky mushrooms and vegetables in a deep and delicious red wine sauce.
- 1 leek
- 8-10 small shallots or pearl onions
- 2 cloves garlic
- 4 medium carrots
- 500 g mixed small mushrooms e.g. button, chestnut, portabellini etc. (approx. 4 cups)
- 3 tbsp olive oil
- 400 ml dry red wine (1 3/4 cups)
- 300 ml vegetable stock (1 1/3 cups)
- 1 sprig fresh thyme
- 2 tbsp cranberry sauce or similar sharp-sweet berry preserve e.g. redcurrant jelly or raspberry jam
- salt and pepper to taste
- 2 tbsp potato flour (potato starch)
- 2-3 sprigs fresh parsley, chopped finely.
For the garlic olive oil mashed potatoes
- 800 g floury potatoes
- 4-6 cloves garlic
- 3-4 tbsp extra virgin olive oil
First, prepare all the vegetables: Trim and thoroughly wash the leek and slice into 7-8mm pieces. Peel the shallots or pearl onions. Peel and crush the garlic. Peel the carrots and cut into 1.5-2cm pieces. Brush any dirt off the mushrooms and cut any larger ones into halves or quarters; small mushrooms can be left whole.
Heat the olive oil over a medium heat in a pan large enough to hold all the vegetables. Add the leek, whole shallots and garlic and saute for 4-5 minutes.
Add the carrots to the pan and cook for 2-3 minutes, stirring. Add the mushrooms and continue to cook for another 4-5 minutes, stirring occasionally.
Add the wine to the pan and bring to a vigorous boil for 1-2 minutes to evaporate the alcohol. Add the stock, thyme and cranberry sauce, bring to a simmer and cook for 15-20 minutes until the carrots and onions are tender.
Remove the thyme sprig. Taste and season with salt and pepper as desired.
Mix the potato flour with 2 tbsp water in a small bowl or cup. Pour slowly into the pan, stirring the mushroom mixture constantly. The liquid should thicken to a smooth, glossy sauce.
Stir in half the chopped parsley. Garnish with the remainder.
To make the garlic olive oil mashed potatoes
Peel the potatoes and cut into 1cm dice. Peel the garlic.
Place the potato pieces and the whole garlic cloves in saucepan and just cover with cold water. Put a lid on the pan and bring to the boil. Cook the potatoes for approximately 15 minutes until soft to the point of a knife.
Drain the potatoes and garlic and mash until smooth. Add the olive oil and mix well to combine. The mashed potatoes should be smooth and creamy - if necessary add a little hot water to achieve this consistency.
This can be prepared ahead and reheated, but be aware that the sauce will thicken A LOT when it cools. It should return to a saucy spoonable consistency upon heating.
For more delicious Pesach meal inspiration, check out my list of the best family approved Pesach dinners, and if you’re particularly after vegan recipes, take a look at the Vegan Pesach Survival Guide!
Disclaimer: This post was sponsored by Kedem Europe, UK distributors of kosher wines such as LaVie Rouge de Castel and Herzog Lineage Choreograph. Thank you for supporting the brands which support