*  Exported from  MasterCook  *

                          Soybeans Bourguignonne

Recipe By     : The Complete Soy Cookbook by Paulette Mitchell, p.108
Serving Size  : 6    Preparation Time :0:00
Categories    : Soyfoods                         Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tb            Olive oil
     3/4  c             Onion -- coarsely chopped
   1      ts            Garlic -- minced
   1 1/4  c             Water -- or more as needed
   6      oz            Can tomato paste
   1      lg            Russet baking potato --
                        - peeled, cubed 1"
   1      lg            Carrot -- halved lengthwise,
                        - sliced 1/4"
   1      tb            Fresh thyme -- minced -OR-
   1      ts            Dried thyme
   2                    Bay leaves
   1 1/4  c             Dry red wine
   1 1/2  c             Cooked soybeans (15 oz) --
                        - drained and rinsed
   3      c             Mushrooms -- sliced
     1/4  ts            Black pepper -- freshly ground,
                        - or to taste
   1      ds            Salt -- or to taste

Bourguignonne means "as prepared in Burgundy." Burgundy in eastern
France, is noted for its superb wines, which are robust and
full-bodied. When preparing this dish, which I've adapted from the
original that calls for beef, use a good-quality dry red table wine,
not "cooking wine." If possible, prepare it an hour or so before
serving; standing improves the flavor. This is meant to be served as
a hearty stew, but sometimes, for variety, I serve it in a
nontraditional manner over pasta.

Heat 1 tb oil in a large nonstick saute pan over medium-high heat.
Add the onion and garlic; cook, stirring occasionally, until tender
but not browned, about 4 minutes.

Meanwhile, stir together 1-1/4 cups water and half of tomato paste in
a small bowl; add to the saute pan. Stir in the potato, carrot, dried
thyme (if using), and bay leaves. When the liquid comes to a boil,
reduce the heat to medium; cover and cook until the potato and carrot
begin to turn tender but are not thoroughly cooked, about 20 minutes.
Check occasionally; if the water is cooking away, add more, 1/4 cup
at a time.

Stir in the wine, remaining tomato paste, soybeans, and fresh thyme
(if using); increase the heat to high. When the liquid returns to a
boil, reduce the heat to medium. Cook, uncovered, until the potato
and carrot are tender and the sauce is reduced by about one-half and
thickened, about 10 minutes (see Tip).

Meanwhile, heat the remaining 2 tb oil in a, medium nonstick skillet
over medium heat. Add the mushrooms; cook, stirring occasionally,
until they are tender but nor browned, about 4 minutes. Remove from
the heat.

Remove the bay leaf from the satins pan; stir in the mushrooms,
pepper, and salt. Adjust the seasonings to taste.

Advance Preparation:

Covered and refrigerated. This dish will keep for up to 2 days; it is
delicious reheated.

Stocks and sauces are "reduced" by boiling rapidly, uncovered, until
whole volume is reduced by evaporation. This thickens the consistency
and intensifies the flavors.

Yield: 6 Servings


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