🍄 Commonweal Meal 🏑 Swiss mushroom bourguignon (December-Northern | June-Southern Hemisphere)
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All-Planet Field Corps :
All-Planet Eco-Chefs :
🍄 APFC Commonweal Meal 🍄
December | June
Swiss mushroom bourguignon
for the mashed winter squash :
3 10-ounce packages (Earthbound Farm) frozen diced butternut squash (or acorn squash), defrosted for at least 1 hour; or
2 butternut squashes (or 2 large or 3 small acorn squashes) (need about 8 cups of diced squash)
1 or 2 tablespoons (Earth Balance or Miyoko's) vegan butter
for the mushroom marinade :
1 bottle (Pinot Noir) burgundy (need 1 cup, and another cup to go with the onions later)
1 teaspoon ground coriander
1 teaspoon rosemary, or 2 sprigs of rosemary
1 teaspoon thyme, or 6 sprigs of thyme
1 teaspoon black pepper
5 generous cups of a mixture of different mushrooms (depending on what's available):
1 cup shiitake mushrooms
1 cup oyster mushrooms (if you can find them)
1 cup button mushrooms or baby bella mushrooms
1 cup brown chestnut mushrooms (if you can find them)
1 cup portabella mushroom caps, tops lightly scored, woody stems and gills removed
1 1-ounce package (FungusAmongUs Mushroom Medley) dried mushrooms (optional)
(fresh mushrooms are preferable)
for the onions :
1 large or 2 small onions
1 tablespoon water
2 large garlic cloves
2 small carrots
8 small shallots
1 large kale leaf or 2 small ones (optional)
2 teaspoons tomato paste or tomato purée
2 tablespoons (wholewheat or white wholewheat) flour
1 cup of (Pinot Noir) burgundy (the second cup)
1 cup low-sodium vegetable broth
1 teaspoon balsamic vinegar
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Mashed winter squash
🕯 Prepare Mashed winter squash :
🏑 Defrost 3 10-ounce packages (Earthbound Farm) frozen diced butternut squash (or acorn squash) for at least 1 hour,
or (better:) peel and cut and chop 2 fresh butternut squashes (or 2 large or 3 small acorn squashes) (need about 8 cups of cut squash).
🏑 Place the cut squash in a large steamer basket and steam it over boiling water for 20 minutes or so, until it is tender.
🏑 Preheat the oven to 170°F.
🏑 Spoon the cooked squash into a very large ovenproof smörgåsbord serving bowl. Add and blend in 1 or 2 tablespoons of vegan butter-use a dough blender or potato masher and mash the squash until it is light and fluffy. Cover the bowl and keep the squash warm in the 170°F oven.
Mushroom marinade
🕯 Prepare 5 generous cups of mushrooms :
🏑 Measure 1 cup of (Pinot Noir) burgundy into a large cooking pot. Whisk in 1 teaspoon of ground coriander, 1 teaspoon of rosemary, 1 teaspoon of thyme, and 1 teaspoon of pepper.
🏑 Wipe and cut 5 generous cups of different kinds of mushrooms and put them for the moment in a medium mixing bowl:
Wipe and add whole shiitake mushrooms and oyster mushrooms. (Wipe them with a damp kitchen washcloth first.) Wipe and trim and add whole button mushrooms and baby bella mushrooms. Quarter and add chestnut mushrooms. Remove portabella stems and pry away their gills with the tip of a spoon, then lightly score the caps and cut them into thick slices and wedges.
If you're going to include a 1-ounce package of FungusAmongUs dried Mushroom Medley (1 ounce dried = 1/2 pound fresh), first cover the dried mushrooms with boiling water and let them sit for 30 minutes, then pour off the water (-and save the mushroom-soaking-water to cook with later).
🏑 Toss the mushrooms gently but well. Add them to the large cooking pot and let them marinate for 1 hour or more in the burgundy and herbs.
Onions
🕯 Prepare the onions :
🏑 Peel 1 large or 2 small onions: Cut them in half, then slice each half into 6 to 12 wedges.
🏑 Put 1 tablespoon of water into a large deep skillet. Add the onions and let them cook over medium-low heat, stirring from time to time, until they are soft and golden, 15 to 20 minutes.
🏑 Peel and thinly slice 2 garlic cloves and stir them into the onions.
🏑 Cut 2 small carrots diagonally into thin wedges and stir them into the softening onions and garlic.
🏑 Peel 8 small shallots and cut them into wedges. Add them to the onions.
🏑 Strip and finely cut 1 large kale leaf and add it to the onions (optional).
🏑 Stir 2 teaspoons of tomato paste into the onions and leave them to cook, with the occasional stir, for 5 minutes.
🏑 Add the onions to the marinated mushrooms in the large cooking pot. Stir all together gently and let them simmer. [Wash and put away the large deep skillet.]
🏑 Scatter 2 tablespoons of flour over the surface of the mushrooms and onions and stir it in. Let it cook for 2 minutes or so, then add 1 cup of burgundy and 1 cup of vegetable broth. Add 1 teaspoon of balsamic vinegar. Mix well but gently: don't let the mushrooms break up.
🏑 Bring the Mushroom bourguignon just to the boil.
🏑 Reduce the heat and leave it to simmer for about 20 minutes, till all is dark, rich and woodsy.
🏑 Ladle the Mushroom bourguignon over the Mashed winter squash. 🍄
(For source info and to print: https://decemberleaf.livejournal.com/442266.html)
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Swiss mushroom bourguignon (December|June) -Adapted from Nigel Slater, "Mushroom 'bourguignon'," The Guardian.com, 2014-12-14, https://www.theguardian.com/lifeandstyle/2014/dec/14/vegetarian-christmas-dinner-nigel-slater. APFC: All-Planet Eco-Chefs, c/o https://decemberleaf.livejournal.com/442266.html.
____________
All-Planet Field Corps :
All-Planet Eco-Chefs :
🍄 APFC Commonweal Meal 🍄
December | June
Swiss mushroom bourguignon
for the mashed winter squash :
3 10-ounce packages (Earthbound Farm) frozen diced butternut squash (or acorn squash), defrosted for at least 1 hour; or
2 butternut squashes (or 2 large or 3 small acorn squashes) (need about 8 cups of diced squash)
1 or 2 tablespoons (Earth Balance or Miyoko's) vegan butter
for the mushroom marinade :
1 bottle (Pinot Noir) burgundy (need 1 cup, and another cup to go with the onions later)
1 teaspoon ground coriander
1 teaspoon rosemary, or 2 sprigs of rosemary
1 teaspoon thyme, or 6 sprigs of thyme
1 teaspoon black pepper
5 generous cups of a mixture of different mushrooms (depending on what's available):
1 cup shiitake mushrooms
1 cup oyster mushrooms (if you can find them)
1 cup button mushrooms or baby bella mushrooms
1 cup brown chestnut mushrooms (if you can find them)
1 cup portabella mushroom caps, tops lightly scored, woody stems and gills removed
1 1-ounce package (FungusAmongUs Mushroom Medley) dried mushrooms (optional)
(fresh mushrooms are preferable)
for the onions :
1 large or 2 small onions
1 tablespoon water
2 large garlic cloves
2 small carrots
8 small shallots
1 large kale leaf or 2 small ones (optional)
2 teaspoons tomato paste or tomato purée
2 tablespoons (wholewheat or white wholewheat) flour
1 cup of (Pinot Noir) burgundy (the second cup)
1 cup low-sodium vegetable broth
1 teaspoon balsamic vinegar
____________
Mashed winter squash
🕯 Prepare Mashed winter squash :
🏑 Defrost 3 10-ounce packages (Earthbound Farm) frozen diced butternut squash (or acorn squash) for at least 1 hour,
or (better:) peel and cut and chop 2 fresh butternut squashes (or 2 large or 3 small acorn squashes) (need about 8 cups of cut squash).
🏑 Place the cut squash in a large steamer basket and steam it over boiling water for 20 minutes or so, until it is tender.
🏑 Preheat the oven to 170°F.
🏑 Spoon the cooked squash into a very large ovenproof smörgåsbord serving bowl. Add and blend in 1 or 2 tablespoons of vegan butter-use a dough blender or potato masher and mash the squash until it is light and fluffy. Cover the bowl and keep the squash warm in the 170°F oven.
Mushroom marinade
🕯 Prepare 5 generous cups of mushrooms :
🏑 Measure 1 cup of (Pinot Noir) burgundy into a large cooking pot. Whisk in 1 teaspoon of ground coriander, 1 teaspoon of rosemary, 1 teaspoon of thyme, and 1 teaspoon of pepper.
🏑 Wipe and cut 5 generous cups of different kinds of mushrooms and put them for the moment in a medium mixing bowl:
Wipe and add whole shiitake mushrooms and oyster mushrooms. (Wipe them with a damp kitchen washcloth first.) Wipe and trim and add whole button mushrooms and baby bella mushrooms. Quarter and add chestnut mushrooms. Remove portabella stems and pry away their gills with the tip of a spoon, then lightly score the caps and cut them into thick slices and wedges.
If you're going to include a 1-ounce package of FungusAmongUs dried Mushroom Medley (1 ounce dried = 1/2 pound fresh), first cover the dried mushrooms with boiling water and let them sit for 30 minutes, then pour off the water (-and save the mushroom-soaking-water to cook with later).
🏑 Toss the mushrooms gently but well. Add them to the large cooking pot and let them marinate for 1 hour or more in the burgundy and herbs.
Onions
🕯 Prepare the onions :
🏑 Peel 1 large or 2 small onions: Cut them in half, then slice each half into 6 to 12 wedges.
🏑 Put 1 tablespoon of water into a large deep skillet. Add the onions and let them cook over medium-low heat, stirring from time to time, until they are soft and golden, 15 to 20 minutes.
🏑 Peel and thinly slice 2 garlic cloves and stir them into the onions.
🏑 Cut 2 small carrots diagonally into thin wedges and stir them into the softening onions and garlic.
🏑 Peel 8 small shallots and cut them into wedges. Add them to the onions.
🏑 Strip and finely cut 1 large kale leaf and add it to the onions (optional).
🏑 Stir 2 teaspoons of tomato paste into the onions and leave them to cook, with the occasional stir, for 5 minutes.
🏑 Add the onions to the marinated mushrooms in the large cooking pot. Stir all together gently and let them simmer. [Wash and put away the large deep skillet.]
🏑 Scatter 2 tablespoons of flour over the surface of the mushrooms and onions and stir it in. Let it cook for 2 minutes or so, then add 1 cup of burgundy and 1 cup of vegetable broth. Add 1 teaspoon of balsamic vinegar. Mix well but gently: don't let the mushrooms break up.
🏑 Bring the Mushroom bourguignon just to the boil.
🏑 Reduce the heat and leave it to simmer for about 20 minutes, till all is dark, rich and woodsy.
🏑 Ladle the Mushroom bourguignon over the Mashed winter squash. 🍄
(For source info and to print: https://decemberleaf.livejournal.com/442266.html)
____________
Swiss mushroom bourguignon (December|June) -Adapted from Nigel Slater, "Mushroom 'bourguignon'," The Guardian.com, 2014-12-14, https://www.theguardian.com/lifeandstyle/2014/dec/14/vegetarian-christmas-dinner-nigel-slater. APFC: All-Planet Eco-Chefs, c/o https://decemberleaf.livejournal.com/442266.html.
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