Name: Vegetarian Carbonnade with Mushrooms and Root Vegetables
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 500 g portobello mushrooms (thickly sliced); 400 g root vegetables (such as parsnips, celeriac, chopped); 330 ml dark ale (Belgian style); 2 pcs carrots (peeled and sliced); 2 pcs celery stalks (chopped); 2 pcs onions (sliced); 3 pcs garlic cloves (minced); 500 ml vegetable broth; 2 tbsp dijon mustard; 3 pcs thyme sprigs; 1 pcs bay leaf; 2 tbsp olive oil; 2 tbsp flour (for dredging mushrooms); salt (to taste); black pepper (freshly ground, to taste)

Vegetarian Carbonnade with Mushrooms and Root Vegetables - Image 1

Carbonnade Flamande

Prep: 25 min • Cook: 120 min. A hearty vegetarian take on Carbonnade Flamande, featuring meaty portobello mushrooms and robust root vegetables slow-cooked in a dark beer broth, capturing the stew's essence.

Preparation time: 25 min
Cooking time: 2 hrs
Total time: 2 hrs 25 min
Servings: 4
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

18oz portobello mushrooms(thickly sliced)
14oz root vegetables(such as parsnips, celeriac, chopped)
11 1/6 fl oz dark ale(Belgian style)
2 pcs carrots(peeled and sliced)
2 pcs celery stalks(chopped)
2 pcs onions(sliced)
3 pcs garlic cloves(minced)
16 7/8 fl oz vegetable broth
2 tbsp dijon mustard
3 pcs thyme sprigs
1 pc bay leaf
2 tbsp olive oil
2 tbsp flour(for dredging mushrooms)
salt(to taste)
black pepper(freshly ground, to taste)

Instructions

Stew Preparation

Toss the sliced portobello mushrooms with flour, salt, and pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp of olive oil over medium-high heat. Brown the mushrooms in batches, then set aside.
Add the remaining 1 tbsp of olive oil to the pot. Add the sliced onions and cook until softened and lightly browned, about 5-7 minutes.
Add the chopped celery, carrots, and minced garlic to the pot. Cook for another 5 minutes until slightly tender.
Stir in the dijon mustard and cook for 1 minute until fragrant.
Pour in the dark ale and scrape the bottom of the pot to deglaze, loosening any browned bits.
Return the browned mushrooms to the pot. Add the vegetable broth, thyme sprigs, and bay leaf.
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1.5 to 2 hours, or until the root vegetables are tender and the flavors have melded.
Remove the thyme sprigs and bay leaf before serving. Season with additional salt and pepper to taste.

Nutrition

Servings: 4
Serving size (imperial): 15.9 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	450.5 kcal	100.1 kcal	1,802 kcal
Protein	15.2 g	3.4 g	60.8 g
Fat	18.1 g	4 g	72.4 g
Carbs	55.6 g	12.4 g	222.4 g

Tips

For a richer flavor, let the stew rest overnight in the refrigerator before reheating and serving.
Ensure the stew simmers gently, uncovered for the last 30 minutes if you prefer a thicker consistency.
Serve hot with crusty bread, mashed potatoes, or frites for an authentic Belgian experience.

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Ingredients

18oz portobello mushrooms(thickly sliced)
14oz root vegetables(such as parsnips, celeriac, chopped)
11 1/6 fl oz dark ale(Belgian style)
2 pcs carrots(peeled and sliced)
2 pcs celery stalks(chopped)
2 pcs onions(sliced)
3 pcs garlic cloves(minced)
16 7/8 fl oz vegetable broth
2 tbsp dijon mustard
3 pcs thyme sprigs
1 pc bay leaf
2 tbsp olive oil
2 tbsp flour(for dredging mushrooms)
salt(to taste)
black pepper(freshly ground, to taste)

Instructions

Stew Preparation

Toss the sliced portobello mushrooms with flour, salt, and pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp of olive oil over medium-high heat. Brown the mushrooms in batches, then set aside.
Add the remaining 1 tbsp of olive oil to the pot. Add the sliced onions and cook until softened and lightly browned, about 5-7 minutes.
Add the chopped celery, carrots, and minced garlic to the pot. Cook for another 5 minutes until slightly tender.
Stir in the dijon mustard and cook for 1 minute until fragrant.
Pour in the dark ale and scrape the bottom of the pot to deglaze, loosening any browned bits.
Return the browned mushrooms to the pot. Add the vegetable broth, thyme sprigs, and bay leaf.
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1.5 to 2 hours, or until the root vegetables are tender and the flavors have melded.
Remove the thyme sprigs and bay leaf before serving. Season with additional salt and pepper to taste.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

450.5 kcal

100.1 kcal

1,802 kcal

Protein

15.2 g

3.4 g

60.8 g

Fat

18.1 g

4 g

72.4 g

Carbs

55.6 g

12.4 g

222.4 g