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Vegan Porcini Bourguignon

Vegan Porcini Bourguignon

50g Dried Porcini Mushrooms
300g Brown Champignons
1 Onion, 3 Garlic Cloves and 2 Carrots
2 tbsp Tomato Paste
1 Cup Red Wine (Dry Wine: Cabernet/ Malbec/ Merlot)
2 tbsp Vegan Butter
2 tbsp All-Purpose Gluten-Free Flour
Salt, pepper, herbs oregano/thyme, Porcini Powder

Soak Dried Mushrooms in hot water for 20 minutes. Sauté the onion and carrots. Add the mushrooms, garlic, and herbs. Add porcini mushrooms to the pot with tomato paste, red wine and mushroom liquid. Mash together the flour and butter with a fork. Add to the pot and stir to combine. Season with salt & pepper, to taste. Serve warm with mashed potatoes and enjoy!



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