Portobello Mushroom Bourguignon - VeggieBoards
Forum Jump: 
 
Thread Tools
#1 Old 10-20-2004, 12:52 AM
Administrator
 
Michael's Avatar
 
Join Date: Oct 2001
Posts: 19,872
Portobello Mushroom Bourguignon by http://www.vegcooking.com

Category: Main Dishes - Other



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





Ingredients:

-----------------------------------------------------

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





Instructions:

-----------------------------------------------------

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







For a printable version of this recipe click the post # in the upper right hand corner.

You can rate this recipe using the drop-down menu in the upper right hand corner.

Follow me on Twitter - @_jorts
Michael is offline  
Sponsored Links
Advertisement
 
Reply

Quick Reply
Message:
Options

Register Now

In order to be able to post messages on the VeggieBoards forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in


Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page


Forum Jump: 

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off