Have you ever heard of mushroom bourguignon with lentils as a vegetarian alternative? Do not worry if you have not, instead, try it out today. Those days when you crave a homey, filling meal is when this recipe should come to mind. It is also the perfect dish to serve your guests and have them asking for seconds. More so, you can switch out a few ingredients, and end up with a whole new meal.
Try Making this Mushroom Bourguignon with Lentil for a Delightfully Tasty Dish
To prepare mushroom bourguignon with lentils, you will need a few things. Gather the mashed potatoes, button mushrooms, Portobello mushrooms, olive oil, pearl onions, onion, cooked brown lentils, butter, tomato paste, red wine, vegetable stock, garlic, all-purpose flour, dry thyme, parsley, salt, and pepper.
If some of these ingredients are not available to you, it is okay to find substitutes. Try using white rice, cremini mushrooms, shiitake mushrooms, vegetable oil, yellow onions, red onions, red lentils, tomato sauce, red wine vinegar, mushroom stock, garlic powder, whole wheat flour, dry oregano, and cilantro.
We recommend that you start by cooking your mushrooms and onions first. These two vegetables tend to take longer to soften and release all their flavors and aromas. You can then add the lentils and mix in red wine and flour. Continue mixing so the sauce thickens. You can then add the remaining ingredients.
Your vegetarian bourguignon will look and smell the same as the real thing. While you can serve this with more vegetables, such as carrots, peas, or leeks, the recipe is plenty filling as is. For a protein boost, consider adding cannellini beans or chickpeas too.
Be sure to serve with fresh parsley on top and over mashed potatoes. Other good side dishes include white rice, egg noodles, roasted potatoes, and pasta. Enjoy this meal any time of day and save it for leftovers without a problem.
Mushroom Bourguignon with Lentils
3 cups (384 g) button mushrooms, sliced
2 portobello mushrooms, sliced
1 tbsp olive oil
1 1/2 cups (192 g) pearl onions, peeled
1 small onion, chopped
1/2 cup (64 g) brown lentils, cooked
2 tbsp butter
1 tbsp tomato paste
1 cup (237 ml) red wine
3 cups (710 ml) vegetable stock
3 cloves garlic, minced
1 tbsp all-purpose flour
1 tsp thyme
1 tsp parsley
pinch of salt
pinch of ground black pepper
ready-made mashed potatoes
- Heat 1/2 tbsp of olive oil in a large skillet over medium heat.
- Stir fry onions for 3 minutes until soft.
- Cook mushrooms, garlic, butter, and thyme until the juice from mushrooms appear.
- Add in lentils and cook for another 2 minutes.
- Slowly add red wine and allow them to cook until most of the liquid has evaporated.
- Add flour and mix well, Add tomato paste and vegetable stock.
- Simmer for 10 minutes until a dark, thick sauce has formed and the mushrooms are soft. Add more stock if it is too thick.
- On a different saucepan, use remaining olive oil and fry pearl onions until soft and golden.
- Add the pearl onions to the mushrooms. Mix well.
- Garnish with parsley.
- Serve over mashed potatoes.
Looking to try another delicious and tasty mushroom dish? Check out this Mushroom Pancetta Casserole recipe.