This is a great dinner party dish. Pre-vegan, this was one of my favourite meals but I made it with chicken and bacon. I wasn’t sure that converting it to vegan was going to have enough flavour but that was not a problem!
If you aren’t familiar with coq au vin, it is a French dish and the name translates to chicken with wine but in this case it is mushrooms with wine. Between the mushrooms and the red wine, this very hearty dish has so much flavour.
A full flavoured red wine that isn’t too sweet like cabernet sauvignon or shiraz suits best. I buy the little half bottles (187ml) so I always have some in the pantry for cooking. You don’t have to spend a fortune on really good wine but I do believe the saying that you shouldn’t cook with a wine that you don’t think is good enough to drink.
You can use your preference of Portobello, Cap or Field mushrooms but I love the earthy flavour of Portobello mushrooms and sometimes mix in some cap mushrooms as well. If you don’t have dried mushrooms, you can leave the shitakes out, I just like to include them for that bit of extra flavour.
I like to serve this dish with creamy mashed potatoes and crisp green beans but you could also serve boiled baby or roasted potatoes with your favourite green vegetable. Having some crusty gluten free bread handy is great for soaking up the incredible juice.
I am so glad that as I write this post, I have leftover coq au vin in the fridge for dinner – I really don’t think I can overstate just how delicious it is!
I can’t go without mentioning that this dish tastes even better the second day (if that is possible) and it freezes really well – what’s not to love about this dish!
- 2 tsp butter
- 3 tbsp olive oil
- 600g mushrooms – Portobello, white cap or field (22 ounces)
- 3 medium carrots chopped into rounds
- 200ml red wine (¾ cup approx.)
- 1 onion fined chopped
- 2 tbsp gluten free plain flour
- 3 cloves garlic
- 1 cup vegan chicken stock
- 1 tbsp tomato paste
- 1 bouquet garni
- ½ cup passata
- 3 tbsp chopped Italian parsley
- Salt to season
- Pre heat oven to 200°C (392°F)
- Pour red wine into a small saucepan and bring to the boil. Reduce heat and simmer for about 3 minutes then turn off and leave until needed.
- Melt 1 tbsp vegan margarine & 1 tbsp olive oil in a large ovenproof pot with a lid over a medium heat. Add sliced mushrooms and cook in 2 batches so you don’t have too many mushrooms in the pot at once. Mushrooms need to be well cooked and seasoned with salt as you cook. As the mushrooms cook, place in a bowl.
- Once all of the mushrooms are cooked and moved to the bowl, add the chopped onion into the pot and cook for a couple of minutes until translucent and softened. Add crushed garlic, chopped carrots, tomato paste and stir well. Sprinkle with the plain flour and stir through.
- Pour in red wine, stock and passata. Stir well and increase heat to bring to a boil. Once it has boiled, turn off heat, add bouquet garni and stir in.
- Cover with lid and place in oven for ½ hour. Check after 20 minutes and stir. After 30 minutes, test a piece of carrot and if it is cooked enough, then it is ready. Remove bouquet garni before serving.
- Serve with creamy mashed potatoes and crisp green beans.
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