Description
A hearty and flavorful vegan Mushroom Bourguignon recipe featuring cremini mushrooms simmered in a rich red wine and vegetable broth sauce, perfect served over mashed potatoes, rice, or pasta for a comforting meal.
Ingredients
Scale
Mushroom Bourguignon
- 2 tablespoons olive oil, divided
- 16 ounces cremini mushrooms, sliced
- 5 large carrots, peeled and sliced into large chunks
- 1 large sweet onion, diced
- 4-5 cloves garlic, minced
- 1 1/2 cups quality red wine (Pinot Noir recommended)
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon salt, plus more to taste
- Few shakes black pepper
- 2 tablespoons all purpose flour
- 1/3 cup water
To Serve
- 1 recipe Best Dang Vegan Mashed Potatoes or serve with rice or pasta
Instructions
- Cook Mushrooms: In a large pot, heat 1 tablespoon of olive oil over medium heat, then add the sliced mushrooms and a pinch of salt. Sauté for 10 minutes until the mushrooms are browned and softened. Transfer mushrooms to a plate and set aside.
- Sauté Vegetables: Add the remaining 1 tablespoon olive oil to the pot, then add the chopped carrots and diced onions. Cook for 5 minutes until the vegetables soften. Add the minced garlic and sauté for 1 more minute until fragrant.
- Add Liquids and Spices: Pour in the red wine and vegetable broth with the sautéed vegetable mixture. Stir in tomato paste, dried thyme, oregano, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Thicken Sauce: In a small bowl, whisk together the all purpose flour and water until smooth. Gradually stir this mixture into the pot to thicken the sauce.
- Combine and Simmer: Add the cooked mushrooms back into the pot and stir well. Cover and continue to simmer for an additional 15 minutes until the bourguignon is a thick stew, stirring occasionally to prevent sticking.
- Serve: Prepare your mashed potatoes (or rice/pasta). Spoon a generous portion of the mushroom bourguignon over the mashed potatoes in bowls and enjoy warm.
Notes
- Nutritional information is estimated only for the mushroom mixture and does not include mashed potatoes.
- Cremini mushrooms are preferred, but portabello or porcini can be used as alternatives.
- For gluten-free option, substitute the all purpose flour with cornstarch or a gluten free flour blend to thicken.
- To make oil-free, omit the olive oil as mushrooms release sufficient moisture when cooked.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
