Lenten Recipe Series: Mushroom Bourguignon with Prunes

This is hands-down one of my top 10 plant-based dishes. If you're looking for a hearty vegan meal, this is the one!

The rich red wine sauce, caramelised onions, warming aromatics and sweet prunes come together to create a depth of flavour that is almost meaty. 

Ingredients

• 500g chestnut mushrooms, cut into quarters 

• 8 medium brown onions, sliced into half-moons

• 6 garlic cloves, halved

• 120g whole dried prunes, pitted

• 1 small cinnamon stick, whole

• 5 dried juniper berries, whole

• 1 level teaspoon, cumin seeds (lightly toasted in a dry pan)

• 2 bay leaves, whole

• 2 sprigs of fresh rosemary

• 4 sprigs of fresh thyme

• 1 1/2 tablespoons tomato paste

• 375ml water

• 200ml red wine (such as Pinot Noir or Merlot)

• 10 tablespoons extra virgin olive oil 

• sea salt and black pepper to taste

Instructions

1. Heat the pot:

   Add 4 tablespoons of extra virgin olive oil to a large pot and heat over medium-high heat.
   

2. Sauté onions:

   Add the sliced onions to the pan and sauté for about 5-7 minutes, until softened and slightly golden.
   

3. Add garlic and aromatics:

   Add the halved garlic cloves, cinnamon stick, juniper berries, cumin seeds, bay leaves, rosemary, and thyme. Continue sautéing for another 5 minutes, allowing the aromatics to release their fragrance.
   

4. Deglaze with red wine:

   Pour in 200ml of red wine (such as Pinot Noir or Merlot) and let it cook for about 5 minutes to allow the alcohol to evaporate.
   

5. Add tomato paste and water:

   Stir in 1 ½ tablespoons tomato paste and 350ml of water, followed by the prunes. Season with sea salt and black pepper to taste. Add the remaining 4 tablespoons of extra virgin olive oil and stir well to combine.
   

6. Let it simmer:

   Reduce the heat to medium and let it simmer for 8-10 minutes, then remove from heat. 
   

7. Sauté the mushrooms:

   In a separate pan, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the chestnut mushrooms and sauté until they are cooked through and slightly browned, about 5-7 minutes.

8. Combine:

   Once the mushrooms are ready, add them to the sauce mixture. Stir to combine and cover with lid.
   

9. Preheat oven:

   Preheat your oven to 175°C (350°F).
   

10. Cook in oven:

    Transfer your oven-safe pot (or Dutch oven) to the preheated oven and cook for 1 hour.
    

11. Remove from oven and serve:

    Remove the dish from the oven and serve pipping hot with a side of creamy mashed potatoes.
    

To watch the recipe reel click here.

Enjoy!