With French roots and an Asian fusion, this hearty stew won’t leave you missing the beef. Meaty mushrooms, caramelized onions, a decadent red wine sauce and umami-filled cannabis olive oil meld together in this sesame mushroom bourguignon, making it the perfect entree for entertaining a crowd of omnivores and veggie-lovers alike!
4 tablespoons olive Canna Oil
2 teaspoons toasted sesame oil (or 1 full tbsp if you want to increase the sesame flavor)
2 tbsp earth balance butter (sticks)
1 pound sliced portobello mushrooms
1 pound sliced cremini mushrooms
1 cup pearl onions (if frozen, thaw)
1 medium carrot, peeled and finely diced
1 small onion, julienned
3 tablespoons finely chopped green onions
2 teaspoons fresh thyme leaves, lightly chopped
3 cloves garlic, minced
1 ½ cup full-bodied red wine (organic if possible!)
2 ¼ cups organic vegetable broth
2 tablespoons organic tomato paste
1 ½ tablespoons nutritional yeast
1 ½ tablespoons white whole-wheat flour
Sea salt and cracked black pepper, to taste
1 tbsp toasted sesame seeds
2 cups cooked quinoa, farro, or noodles for serving (creamy mashed potatoes work wonderfully as well)
Optional: Fresh chopped parsley and vegan sour cream mixed with 1-2 tsp CannaOil to dollop on top of each dish for added creaminess
- Heat 1 tablespoon olive oil with one tablespoon earth balance in a large Dutch oven or heavy bottomed pot over medium heat. Cook the julienned onions with a good pinch of sea salt and a few grinds of black pepper until caramelized, about 15 minutes. Stir only a few times to prevent any burning. Remove from pan and hold.
- Raise the flame to high heat, deglaze the pot with ¼ cup vegetable broth, and add 1 tbsp of the olive CannaOil. In a few batches sear the mushrooms and pearl onions until lightly colored, about 3 minutes each batch. Remove from pan and hold.
- Lower the flame to medium heat and add 2 tablespoons olive CannaOil along with the carrots, green onions, thyme, a pinch of sea salt and a few grinds of black pepper. Cook for about 10 minutes, stirring occasionally. Add in the garlic and cook for two more minutes.
- Deglaze the pot with the red wine, scraping any fond (the delicious bits) that are stuck to the bottom of the pot. Turn the heat up to medium high and reduce the wine by half. Incorporate in the tomato paste and broth, followed by the caramelized onions, mushrooms and pearl onions. Bring to a boil, reduce the heat to a simmer, and add the nutritional yeast and the last tablespoon of olive CannaOil. Cook for about 15 more minutes.
- With a fork, combine the remaining tablespoon of earth balance with the flour and stir into the stew. Stir in the toasted sesame oil and remaining teaspoon of thyme leaves and simmer for about 10 more minutes, or until the stew is thickened to the right consistency (glossy with a semi-thick saucy texture). Taste and season with sea salt and cracked black pepper as needed.
- Once ready, serve over a bed of the grain or noodle of your choice (farro or quinoa is recommended!), sprinkle with the toasted sesame seeds and (if using) dollop with the vegan sour cream mixture. Enjoy!