![\"76\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/10\/76.jpg\")
<\/a><\/p>\nMushroom Bourguignon<\/strong><\/p>\n When you hear the word “Bourguignon” in the kitchen, you probably think of Beef Bourguignon.<\/p>\n <\/p>\n I was in a mood for such rich stew, but I wanted a non-meat version.<\/p>\n Initially I wasn’t sure how to make flavorful stew without meat, but then I came up with the idea of using dried porcini mushrooms I had recently purchased at Costco.<\/p>\n The power of dried mushrooms is amazing! This really helped this stew to create the depth and richness I was looking for.<\/p>\n This stew is rich, hearty, yet not heavy, and super delicious! I have a feeling that I’ll make this stew again and again throughout this winter season.<\/p>\n 2 tablespoons canola oil 1. Sautee garlic, onion, celery, carrots with oil. \u304d\u306e\u3053\u30d6\u30fc\u30ae\u30cb\u30e7\u30f3<\/strong><\/p>\n \u30d6\u30fc\u30ae\u30cb\u30e7\u30f3\u3001\u3068\u3044\u3046\u3068\u3001\u30d3\u30fc\u30d5\u30fb\u30d6\u30fc\u30ae\u30cb\u30e7\u30f3\u304c\u5b9a\u756a\u3002<\/p>\n \u305f\u3063\u3077\u308a\u306e\u8d64\u30ef\u30a4\u30f3\u3067\u716e\u8fbc\u3093\u3060\u30d3\u30fc\u30d5\u30b7\u30c1\u30e5\u30fc\u3002<\/p>\n \u305d\u3093\u306a\u30b7\u30c1\u30e5\u30fc\u306e\u6c17\u5206\u3060\u3063\u305f\u306e\u3060\u3051\u308c\u3069\u3001\u8089\u30ca\u30b7\u3067\u4f5c\u308a\u305f\u304f\u3063\u3066\u3001\u304d\u306e\u3053\u30d0\u30fc\u30b8\u30e7\u30f3\u3002<\/p>\n \u8089\u3092\u5165\u308c\u306a\u3044\u306e\u3067\u3001\u65e8\u307f\u306f\u623b\u3057\u305f\u30c9\u30e9\u30a4\u304d\u306e\u3053\u3067\u51fa\u3057\u307e\u3057\u305f\u3002<\/p>\n \u30b3\u30ec\u304c\u3073\u3063\u304f\u308a\u3059\u308b\u3050\u3089\u3044\u7f8e\u5473\u3057\u304f\u3067\u304d\u308b\u3082\u306e\u3067\u3059\u306d\uff5e\u3002<\/p>\n \u725b\u8089\u30ca\u30b7\u3067\u3082\u3001\u6df1\u898b\u306e\u3042\u308b\u5473\u306b\u4ed5\u4e0a\u304c\u3063\u3066\u3068\u3063\u3066\u3082\u6e80\u8db3\u3067\u3057\u305f\u3002<\/p>\n \u5177\u306f\u3001\u7389\u306d\u304e\u3001\u4eba\u53c2\u3001\u30bb\u30ed\u30ea\u3001\u30de\u30c3\u30b7\u30e5\u30eb\u30fc\u30e0\u3001\u305d\u3057\u3066\u3001\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u3002<\/p>\n \u3061\u3087\u3063\u3068\u7518\u5473\u306e\u3042\u308b\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u304c\u3044\u3044\u611f\u3058\u306b\u30de\u30c3\u30c1\u3002<\/p>\n \u3053\u308c\u304b\u3089\u306e\u5b63\u7bc0\u3001\u307e\u305f\u767b\u5834\u3057\u305d\u3046\u306a\u30b7\u30c1\u30e5\u30fc\u3067\u3059\u3002<\/p>\n \u305d\u308c\u306b\u3057\u3066\u3082\u3001\u30eb\u30af\u30eb\u30fc\u30bc\u306e\u934b\u3001\u4ed6\u306e\u8272\u3082\u6b32\u3057\u3044\u306a\u3042\u3001\u3068\u601d\u6848\u4e2d\u3002<\/p>\n \u7f6e\u304d\u5834\u6240\u306b\u56f0\u308b\u306e\u3060\u3051\u308c\u3069\u3001\u3082\u3046\u3061\u3087\u3063\u3068\u5927\u304d\u76ee\u3067\u3001\u767d\u304f\u4e38\u3044\u306e\u3092\u72d9\u3063\u3066\u3044\u308b\u3068\u3053\u308d\uff5e\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!! Mushroom Bourguignon When you hear the word “Bourguignon” in the kitchen, you probably think of Beef Bourguignon.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,12,28,29],"tags":[],"class_list":["post-33659","post","type-post","status-publish","format-standard","hentry","category-potatosquash","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33659","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33659"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33659\/revisions"}],"predecessor-version":[{"id":33744,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33659\/revisions\/33744"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 large cloves garlic, chopped
\n1 onion, cut into bite size pieces
\n2 carrots, cut into bite size pieces
\n1 stalk celery, cut into bite size pieces
\n1 package fresh mushrooms, cut in half
\n1 sweet potato, cut into bite size pieces
\n1\/2 cup Cognac or brandy
\n1~2 tablespoons tomato paste
\n1\/2 cup dried porcini mushrooms, soaked in hot water and then chopped
\n1\/2 bottle (or to cover the vegetables) red wine
\n1 tablespoon sugar
\n2 bay leaves
\n5~6 sprigs fresh thyme
\n5~6 sprigs fresh rosemary
\nsalt and pepper
\nfresh parsley, chopped<\/p>\n
\n2. Add mushroom and then sweet potato. Continue to sautee.
\n3. Add Cognac or brandy. Cook on a high heat for a few minutes.
\n4. Add tomato paste, chopped mushrooms, the water used for soaking the mushroom, and red wine. Bring to boil, and then turn down to a low heat.
\n5. Add sugar and herbs. Continue to cook over a low heat. Salt and pepper. Serve with fresh parsley.<\/p><\/div>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"