Hold the beef, bring on the meaty mush­rooms

Truro Daily News - - SPORTS - JU­LIAN ARM­STRONG

Tra­di­tional French red wine stew is meat­less but meaty­tast­ing in this quick and easy recipe from The Bud­dhist Chef (Ap­petite by Ran­dom House, $29.95), by Que­be­cer Jean-philippe Cyr. The large mush­rooms on which it is based cook quickly, soy sauce zaps up the flavour, and all you need to make it into a sus­tain­ing win­ter meal is pasta or rice, says the chef, who lives in Joli­ette.

Cyr was con­verted to ve­gan cui­sine in Asia, and has a blog un­der the same name as his book. The sub­ti­tle of his good-look­ing book is 100 Sim­ple, Feel-good Ve­gan

Recipes, with win­ners in­clud­ing egg­plant parmi­giana, a BLT made with tofu ba­con, Szechuan roasted green beans and choco­late cake. Pho­tos by Sa­muel Jou­bert could eas­ily con­vert you to ve­gan cui­sine. In­gre­di­ents are mostly avail­able in su­per­mar­kets, al­though you may have to seek out a spe­cialty store for some of Cyr’s ba­sics, such as agara­gar and Hi­malayan black salt.

This recipe can be dou­bled for four serv­ings and made a day in ad­vance, re­frig­er­ated cov­ered, then re­heated.


Serves 2


• 3 por­to­bello mush­rooms, quar­tered

• 2 car­rots, sliced in rounds

• 1 onion, thinly sliced

• 3 ta­ble­spoons (45 ml) vegetable oil

• 1 tea­spoon (5 ml) ground cumin

• 1 tea­spoon (5 ml) salt

• 1 /4 tea­spoon (1 ml) ground all­spice

• Freshly ground pep­per

• 11 /2 cups (375 ml) red wine

• 2 cups (500 ml) vegetable broth

• 1 / 4 cup (60 ml) soy sauce, or to taste

• 3 ta­ble­spoons (45 ml) to­mato paste

• 2 ta­ble­spoons (30 ml) maple syrup

• 3 bay leaves

• 1 ta­ble­spoon (15 ml) corn­starch

• 3 ta­ble­spoons (45 ml) wa­ter Fresh flat-leaf pars­ley


Pre­heat oven to 400F (200 C). In a large, oven­proof pot with cover, com­bine mush­rooms, car­rots, onion, oil, cumin, salt, all­spice and pep­per. Roast in pre­heated oven, cov­ered, for 30 min­utes.

Heat a burner on the stove to medium heat. Stir red wine into mix­ture and sim­mer, cov­ered, for five min­utes.

Add vegetable broth, soy sauce, to­mato paste, maple syrup and bay leaves. Bring mix­ture to a boil, lower heat and sim­mer gen­tly for 15 min­utes.

In a cup or small bowl, com­bine corn­starch and wa­ter, and stir into the stew. Bring mix­ture back to a boil, stir­ring. Re­move from heat as soon as sauce has thick­ened, about one minute. Dis­card bay leaves.

Serve hot, trimmed with pars­ley.


The mush­rooms in por­to­bello bour­guignon cook quickly, and soy sauce zaps up the flavour.

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