coq au vin was one of my favorite things to make when i first got my slow cooker. it was a simple & sophisticated meal that stewed in red wine as i sat in class all day. when i finally barreled through my front door on those brisk late-fall evenings, this comforting, homey meal was exactly what my heart desired.
although i’m not a vegetarian, i do try to minimize my meat consumption when possible for health & environmental reasons. so when i got sick of the chicken in this dish, this classic french recipe seemed like the perfect place for me to improvise. this recipe makes 4 servings. for a more classic option, see julia child’s version.
vegetarian coq au vin
-18 oz. portobello mushrooms, halved
-1 cup sliced or quartered button mushrooms
-1 cup frozen pearl onions (i prefer to use the grilled balsamic onions in the frozen section at trader joe’s, fresh onions are also an option)
-1 cup carrots
-1 cup red wine
-1/2 envelope of beefy onion soup mix (lots of lower sodium substitutions on the internet if you have extra time)
-4 springs thyme (optional)
1. combine all ingredients in slow cooker.
2. cover & cook on low heat 5-6 hours.
3. serve with hot mashed potatoes, if desired (see below).
hot mashed potatoes
-1.5 lbs red potatoes
-5 cloves garlic
-1/4 cup milk
-2 tbsp butter
-2 tbsp cream cheese
-garlic salt & pepper to taste
1. bring large pot of water to a boil & add potatoes & peeled garlic cloves. cook until tender, about 20-25 minutes.
2. turn stove off. drain potatoes & rinse with cold water.
3. place milk, butter & cream cheese in bottom of the same large pot used to boil the potatoes.
4. add rinse potatoes & garlic to the pot. mash potatoes with a whisk & combine with remaining ingredients.
5. add garlic salt & pepper to taste.