CHAMPIGNON AU VIN ~ MUSHROOMS IN RED WINE
There are some dishes than never get to see the light of day if you’re vegan, or even vegetarian, as they are dishes that have become classics over time but use meat as the principle ingredient. The wonderful thing about a recipe is that, in most cases, it can be changed accordingly to suite any diet. This is one such dish and my retake on this dish tastes absolutely out if this world. Don’t take my word for it! Get cooking and see how excited your friends and family will be when this reaches the table. Enjoy. Serves 4.
4-6 large field mushrooms
50 g ( 2 oz ) vegan margarine, I use Vitalite
1 teaspoon vegetable oil
10 small shallots, peeled
10 button mushrooms, cleaned
2 medium carrots, peeled and chopped into bite size chunks
300 ml ( 1/2 pint ) vegan red wine
500 ml vegetable stock, I use Kallo
2 cloves garlic, minced
Bouquet garni ~ 2 bay leaves, 1 large sprig thyme, 1 large sprig parsley and 1 large celery stick. Secure with string or a plastic tie
1/4 teaspoon sea salt
Freshly ground black pepper
25 g ( 1 oz ) plain flour
Begin by placing the field mushrooms on a baking tray with a drizzle of oil and bake in the oven at 200 degrees Celcius for around 20 minutes until tender and firm. Remove and set aside.
Over a medium heat, melt the butter and oil in a large pan and add the shallots. Stir around frequently until the shallots have started to brown. This should take around 5-6 minutes.
Next, add the button mushrooms and continue to fry for a further 3-4 minutes.
Place the whole baked field mushrooms into the pan, resting on top of the other vegetables, and cover with red wine and stock.
Next, add the bouquet garni, garlic and salt and pepper.
Turn up the heat and allow to come to a boil. Cover with a tight fitting lid, reduce to a simmer and cook on a low heat for 40-45 minutes.
Remove the bouquet garni and using a slotted spoon gently remove all of the ingredients and place in a bowl.
With just the liquid left in the pan, mix the flour with a ladle full of the liquid in a cup, mix well, and then add slowly to the liquid in the pan so that no lumps form.
Bring back to the boil and then simmer for a few minutes until the sauce has thickened.
Place all of the ingredients back into the sauce and heat through gently before serving.
I like to serve this with rice.