Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bourguignon
Vegan bacon
Polenta
Utensils
One casserole dish with a lid
How it's done
Bourguignon
Heat the oil in a cooking pot. Fry the mushrooms for approx. 5 mins. per portion. Remove, season with salt and set aside. Reduce the heat, add the onion, garlic and carrots, sauté for approx. 3 mins. Add the tomato puree and flour, cook briefly. Pour in the wine, reduce by half. Pour in the stock. Add the porcini mushrooms and all ingredients up to and including pepper, together with the reserved mushrooms, bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins. over a low heat. Remove the lid, finish cooking for approx. 15 mins. Remove the thyme sprigs.
Vegan bacon
Heat the oil in a non-stick frying pan. Add mushrooms, cocktail onions and bacon alternative, stir-fry for approx 5 mins., add thyme leaves. Remove the pan from the heat, cover and set aside.
Polenta
Bring the stock to the boil in a pan. Stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring occasionally to form a thick paste. Remove the pan from the heat, mix in the Nussmesan and cream substitute, and serve with the Bourguignon. Sprinkle with bacon substitute.
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