Merry Christmas friends! It’s the day before the day before we wakeup at the luxurious hour of 9 am and scuttle downstairs to open shiny boxes from Pottery Barn and eat cinnamon roll-waffles in our best plaid.
Aaaand I hope you’re still taking those last minute shopping trips and impromptu family visits with stride.
We got this!
This year’s holiday prep has had a little extra spunk to it as we are taking our very first trip together to Thailand on Christmas Day! P.S never plan a trip to Thailand for Christmas day. Unless you don’t mind paying 100% higher prices on flights, hotels and teeny black bikinis.
Despite the craziness, Peter and I managed to escape Toronto relatively unscathed with as minimal swear words and tears as we could muster. So now here we are in the lovely Midland Ontario, sipping icy cognac with his family over mixed nuts.
It’s probably time you hear about this rich and meaty mushroom bourguignon- which is basically just a good excuse to open the 30 dollar red wine Peter’s boss gave him.
But those ‘shrooms! Sweet tiny button mushrooms and thick and meaty portobellos. They get along so well! Seared and sautéed with aromatics and a handful of fresh thyme because, traditions, duh. A glug or two of red wine, some tamari for umami and a dab of butter makes everything taste so…’slow cooked’
- 2 portobello mushroom. sliced in half and then into 1 inch peices
- 1.5 cups button mushrooms, quartered
- 1 yellow onion, diced
- 2 cloves garlic
- 1 skinny carrot, sliced into 1 inch chunks
- 1/2 cup red wine
- 1.5 tbsp gluten free tamari
- 2 cups vegetable broth
- 1 tbsp flour (all purpose, gluten free, spelt)
- 1 tbsp tomato paste
- 1 tbsp earth balance or unsalted butter if not vegan
- 7-10 branches of thyme (depending on your love for the herb, I used 10)
- Heat 1.5 tbsp of olive oil in a large pot over medium high heat. Once the oil is hot, add the mushrooms and onions. Cook for 7 mins, letting sear up and get brown on the bottom. Stir once or twice.
- Next add the carrots, garlic, whole thyme sprigs and red wine. Stir for and use a spoon to deglaze the pot. Season with salt and pepper
- Next add in 2 cups of vegetable broth, tamari, flour, and tomato paste, butter and bring to a boil. Reduce heat to medium low and simmer for 10-12 minutes, until bourguignon has thickened slightly.
- Season with an extra crack of black pepper and salt if needed.
- To serve: Bourguignon goes well with some a simple rustic mashed potatoes, roasted potatoes or even polenta. Carbs are definitely friends with bourguignon.