Portobello Mushroom Bourguignon - VeggieBoards
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#1 Old 10-20-2004, 12:52 AM
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Portobello Mushroom Bourguignon by http://www.vegcooking.com

Category: Main Dishes - Other

This recipe is suitable for a: vegetarian/vegan diet.



2 Tbsp. olive oil

1/4 cup flour

Dry seasonings (such as salt, seasoned salt, pepper, dried herbs, or spices), to taste

4 large Portobello mushroom caps, quartered

2 medium onions, quartered

3 carrots, cut into 2-inch pieces

3 medium potatoes, scrubbed and quartered

2 bay leaves

2 sprigs of fresh rosemary

1/2 cup dry red wine

1/2 cup orange juice

1 vegetable bouillon cube

1/2 cup soy sauce

1/2 cup Braggs liquid aminos (available from www.bragg.com)

Water, if needed

Nondairy parmesan cheese, optional



Heat the olive oil in a large skillet over medium heat. In a bowl, combine the flour and dry seasonings. Dredge the mushrooms in the flour mixture then sauté them in the olive oil until browned. Place the mushrooms in a large baking dish with a lid, such as a terra cotta baker. Add the onions, carrots, potatoes, bay leaves, and rosemary and set aside.

Using the same skillet that you used to sauté the mushrooms, bring the wine, orange juice, bouillon cube, soy sauce, and Braggs liquid aminos to a boil. The liquid should be slightly thickened by the flour that was left in the skillet after sautéing the mushrooms. Reduce the heat and simmer for 5 to 10 minutes. If the gravy is too thick or strong in flavor, add some water. Allow the gravy to cool for 20 minutes.

Pour the gravy over the mushrooms and other vegetables in the baking dish. Cover and bake at 325˚F for 1 hour or until the vegetables are tender. Remove the bay leaves and sprinkle the parmesan cheese over the top. Serve immediately. Try serving with crusty bread or over wide noodles.

Additional comments:


Courtesy of Pamela Harper

Makes 4 servings

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