4tbspolive oil1/2 tablespoons for frying the mushrooms
1large red onion weighing approx. 300 gpeeled and chopped
1clovegarlicpeeled and chopped
1small potatoapprox. 120 g, peeled and diced
2medium-sized carrotsapprox. 120 g, sliced
1tbspchopped rosemary
1tspsalt use more accordingto your taste
1tspDijon mustard
100mlred wineuse more accordingto your taste; alternatively: 1 tbsp balsamic vinegar mixed with 50 ml red grape juice and 50 ml water
1literhot water
450gbrown mushroomscleaned and patted dry and sliced
1tbspsoy or tamari sauce
freshly ground black pepper
4tbspchopped flat-leaf parsley
For the polenta:
1lwater
240gquick-boiling polenta
5tbspolive oil
1.5tspsalt
This optionally fits:
roast beef
boiled beef
Instructions
Heat half of the olive oil in a deep pan or in a saucepan and stir-fry the onion and garlic for about 3 minutes. Add diced potatoes, carrots and rosemary and stir-fry for another 3 minutes. Add salt and mustard and deglaze with red wine. Allow the red wine to evaporate, then add hot water and simmer for about 20 minutes or until the liquid is greatly reduced (about 1/3 of the previous amount of liquid should now be left).
Puree the entire contents of the pot in a blender until creamy. If there is not enough liquid, add something if necessary. Pour the sauce back into the saucepan and season with 1–2 tablespoons of red wine, salt and black pepper.
Heat the other half of the olive oil in a pan and stir-fry the sliced mushrooms for about 8 minutes, until the mushrooms are browned on all sides. Then add the soy or tamari sauce and mix carefully with the mushrooms. Finally mix in the chopped parsley.
Add the bourguignon sauce to the mushrooms in the pan and simmer gently for about 5 minutes with the lid closed and low heat.
In the meantime, prepare the polenta. To do this, heat water in a saucepan. Add the quick-boiling polenta while stirring, reduce the heat, continue stirring and simmer for about 3 minutes. Remove from heat and stir in olive oil and salt. If necessary, add a little more hot water until the desired consistency is achieved.
Arrange the polenta and mushroom bourguignon on 4 plates and serve immediately.