Lentil & Mushroom Bourguignon

Name: Lentil & Mushroom Bourguignon
Cuisine: French
Ingredients: Egg noodles or mashed potatoes, for serving; Egg noodles or mashed potatoes, for serving; 1 Tbsp (15 mL) all-purpose flour; 2 to 3 cups (500 to 750 mL) beef, onion, or vegetable stock; ½ cup (125 mL) cooked or canned brown lentils, rinsed and drained; 1 cup (250 mL) red wine; 1 Tbsp (15 mL) tomato paste (optional); 1 to 2 cups (250 to 500 mL) pearl onions, peeled; 2 to 3 cups (500 to 750 mL) beef, onion, or vegetable stock; 2 to 3 cups (500 to 750 mL) beef, onion, or vegetable stock; 2 large portobello mushrooms, sliced (discard the stems and scrape out the gills); 3 garlic cloves, crushed; 2 Tbsp (30 mL) butter; 1 small yellow or purple onion, finely chopped; ½ cup (125 mL) cooked or canned brown lentils, rinsed and drained; 2 to 3 cups (500 to 750 mL) sliced button, brown, or cremini mushrooms (or a combination); 2 to 3 cups (500 to 750 mL) sliced button, brown, or cremini mushrooms (or a combination); 2 to 3 cups (500 to 750 mL) sliced button, brown, or cremini mushrooms (or a combination); 1 small yellow or purple onion, finely chopped; Canola or olive oil, for cooking; Canola or olive oil, for cooking

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This bourguignon was one of our first triumphs. Carnivorous husbands loved it. Preschoolers thought the slabs of portobello mushrooms were meat. It was rich and hearty and meaty (yet meatless) and went very well with a bottle of red. (Not for the preschoolers!) The tomato paste enriches it, but the night we ran out it was still perfectly edible. If you’re cooking with a friend, peeling those wee onions is far more fun—they really are worth the effort.

Ingredients

Europe
France
Mediterranean

Ingredients

Method