Bourguignon de Maïtaké
The classic French bourguignon made the vegan way, with maitake mushrooms as the centrepiece.
frenchmain
⚠ Contains allergens
soygluten
Ingredients
Mushrooms
- 600 g maitake mushrooms— 600–800 g, kept in large clusters
First Marinade
- 3 tbsp soy sauce
- 3 tbsp water
- 1 tbsp brown sugar
- 1 bay leaf
- 2 tbsp olive oil
Bourguignon Marinade
- 500 ml vegan dry red wine
- 2 clove garlic— crushed
- 1 bay leaf
- 3 sprig thyme
- 1 tsp black pepper
Vegetables
- 2 carrots— large chunks
- 200 g baby onions
- 200 g green cabbage— cut into wedges
Cooking
- 2 tbsp olive oil
- salt and pepper
Pâte Morte (sealing dough)
- 200 g flour
- 100 ml water
- salt— pinch
To Serve
- mashed potatoes
To see full recipe:
View the original recipe by Alexis Gauthier ↗