Bourgignon Infused With Cannabis & Mushrooms
This French dish is perfect for Thanksgiving, Christmas, or any holiday in the colder months, and today we’re cooking Bourgignon Infused With Cannabis & Mushrooms.
Bourgignon sounds like an uber fancy dish that only master chef’s can prepare, doesn’t it?
Even if you say it outloud with your best French accent ( assuming you’re not French) it sounds rich, decadent and dreamy! (try it now!)
The bottom line here is that this dish, although it sounds like a raging snob, is easy, tasty, and infused with Cannabis. Even better.
You can’t go wrong when using cannabis in cooking!
What Do I Need To Make Mushroom Bourgignon?
Cannabis oil is the star of this dish, so you’ll need to prepare this first in order to make it right.
Just in case you haven’t made weed-infused oil before, you can watch this video below and whip up a batch before-hand, keeping extra for other yummy dishes you intend on mastering.
How Do I Make Cannabis Oil?
Cooking With Cannabis – Shopping List
Check your pantry, and if you don’t have the following ingredients, better head out and shop!
Bourgignon Infused With Cannabis & Mushrooms Shopping List
Below is your list, but arguably the most importnat ingredient is the wine! That’s what makes it so flavourful.
You’ll want to get a big fat bottle of full-bodied red wine.
- Sesame Oil
- Portobello mushrooms
- Cremini mushrooms
- Pearl onions
- Green onions
- Tomato paste
- Nutritional yeast
- Sesame seeds
- Potatoes for mashing OR pasta – you choose
- Fresh parsley
- Sour cream
Ready to Cook With Cannabis?
Servings: 4 people
- 1 tbsp Olive Oil
- 4 tbsp Cannabis Oil
- 2 tsp Sesame oil 2
- 2 tbsp Butter OR Cannabis Butter
- 1 lb Portobelloe mushrooms sliced
- 2 lb Cremini mushrooms sliced
- 1 cup Pearl onions
- 1-2 Carrots sliced finely
- 1 Onion – small julienned
- 4 tbsp Green onions chopped small
- 3 tbsp Cloves garlic minced – add a little more if you like more garlic in your meals
- 1 1/2 cups Full-bodied red wine
- 2 1/2 cups Vegetable broth
- 3 tbsp Tomato paste
- 2 tbsp Nutritional yeast
- 1 1/2 tbsp Flour
- 1 dash Himalayan salt & pepper Freshly cracked
- 1 tbsp Sesame Seeds
- 2 cups Potatoes or Pasta You choose, fully cooked.
- 1/2 cup Fresh parsley
- 2 spoons Sour cream per plate on top, at the end when plating
Heat 1 tbsp of olive oil with 1 tbsp butter in your pan on medium heat
Throw in the sliced onions and a pinch of salt and pepper. Carmelize 13-15 minutes.Remove onions from pan and set aside.
Adjust heat to high, and deglaze with 1/4 cup vegetable broth, then add rest of olive oil and 1 tbsp Cannabis oil.
Place mushrooms and pearl onions in the pan until they get a nice colour to them – about 3-4 minutes. Remove from pan and set aside
Lower heat to medium again, add 2 tbsp Cannabis oil with the carrots, green onions, and salt and pepper. Cook for about 8-10 minutes. Then add in garlic and cook for 2 more minutes.
Add in red wine and scrape the bottom of pan for any food stuck. Keeping heat at medium, add in tomato paste, rest of the broth, and then add in the caramelized onions, mushrooms and pearl onions. Bring to a boil and then simmer. Add nutritional yeast and the last of the Cannabis oil. Cook for 15 minutes.
Stir in flour, remaining butter, sesame oil and simmer for 10 minutes or until your sauce is thick with a nice glossy sheen.
Once this is ready, you’ll serve this over mashed potatoes,boiled potatoes, pasta or any grain of your choice!
Sprinkle fresh parsley, sesame seeds and sour cream dollops on top of each plate and voila!
If you’re starting to cook with Cannabis, or you are a seasoned Canna-Chef, check out more recipes here.
For great ideas, pairings and cooking products, check out these products.