Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 4-6 servings
Introduction
Vegan Mushroom Bourguignon is a plant-based take on the classic French dish, traditionally made with beef and red wine. This version swaps the meat for hearty mushrooms, creating a dish that’s just as rich, flavorful, and satisfying. The mushrooms absorb the deep flavors of the wine and herbs, while pearl onions, carrots, and garlic contribute to the stew’s irresistible aroma and taste.
Perfect for cozy dinners, this recipe combines gourmet elegance with everyday comfort. It’s a one-pot wonder that will impress your family, friends, and even the most ardent meat-eaters. Serve it over mashed potatoes, pasta, or crusty bread for a truly indulgent meal.
Ingredients
For the Mushroom Bourguignon:
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 cups (150g) cremini or button mushrooms, quartered
- 2 cups (150g) portobello mushrooms, cut into bite-sized chunks
- 2 medium carrots, sliced into rounds
- 1 cup (100g) pearl onions, peeled
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour (or gluten-free flour for a GF option)
- 1 cup (240ml) dry red wine
- 1 ½ cups (360ml) vegetable broth
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 cup (120g) frozen peas (optional, for added color and sweetness)
- Salt and black pepper to taste
For Garnish:
- Fresh parsley, chopped
- Crusty bread or mashed potatoes for serving
Instructions
- Sauté the Vegetables:
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes. - Cook the Mushrooms:
Add the cremini and portobello mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. - Add the Carrots and Pearl Onions:
Stir in the carrots and pearl onions, cooking for another 3-4 minutes until slightly softened. - Incorporate the Tomato Paste and Flour:
Add the tomato paste and stir well to coat the vegetables. Sprinkle in the flour and mix until it disappears into the mixture. Cook for 1-2 minutes to eliminate the raw flour taste. - Deglaze with Wine:
Pour in the red wine, stirring to deglaze the pan and scrape up any browned bits from the bottom. Simmer for 5 minutes to let the wine reduce slightly. - Add the Broth and Seasonings:
Stir in the vegetable broth, soy sauce, balsamic vinegar, thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, allowing the flavors to meld together. - Adjust the Consistency:
If the stew is too thick, add a splash of vegetable broth or water. For a thicker consistency, simmer uncovered for an additional 5 minutes. - Add the Peas and Season:
Stir in the peas (if using) during the last 5 minutes of cooking. Season with salt and black pepper to taste. - Serve and Garnish:
Remove the bay leaves before serving. Garnish with fresh parsley and serve hot over mashed potatoes, pasta, or crusty bread.
Cooking Tips
- Choose the Right Mushrooms: A mix of mushrooms like cremini and portobello adds depth and texture. For extra flavor, consider adding shiitake or oyster mushrooms.
- Quality Wine Matters: Use a dry red wine you enjoy drinking, as it’s a key flavor component. Cabernet Sauvignon or Pinot Noir work well.
- Prep Ahead: Peel the pearl onions and chop the vegetables in advance to save time during cooking.
- Make It Oil-Free: Sauté the vegetables in vegetable broth instead of olive oil for an oil-free version.
- Storage: This dish tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutritional Benefits
- Mushrooms: Rich in antioxidants, B vitamins, and selenium, mushrooms boost immunity and support overall health.
- Vegetables: Carrots and pearl onions provide fiber, vitamins, and natural sweetness.
- Low in Calories: This vegan dish is lighter than its meat-based counterpart while still being satisfying.
- Heart-Healthy: Made with olive oil and plant-based ingredients, this recipe supports cardiovascular health.
- Vegan-Friendly: Free from animal products, making it an ethical and eco-friendly choice.
Why You’ll Love This Recipe
- Rich and Satisfying: Despite being plant-based, this dish is packed with umami flavors that mimic the heartiness of traditional Bourguignon.
- Elegant yet Simple: Perfect for both special occasions and weeknight dinners.
- Versatile: Serve it with a variety of sides, from mashed potatoes to polenta or crusty bread.
- Crowd-Pleasing: Loved by vegans and non-vegans alike.
- Make-Ahead Friendly: The flavors deepen with time, making it ideal for meal prep or leftovers.
Dietary Information
- Vegan: 100% plant-based and dairy-free.
- Nut-Free: Contains no nuts, making it suitable for those with nut allergies.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free alternative.
- Low-Fat Option: Use broth instead of oil for sautéing to reduce fat content.
Why This Recipe Works
This recipe harnesses the natural umami of mushrooms and enhances it with the deep, complex flavors of red wine and herbs. The tomato paste and soy sauce provide a savory depth that replaces the richness of meat, while the carrots and pearl onions add sweetness and texture. The addition of balsamic vinegar ties everything together with a hint of acidity, balancing the dish beautifully.
Conclusion
Vegan Mushroom Bourguignon is a delightful fusion of classic French cooking techniques and wholesome, plant-based ingredients. It’s a dish that proves you don’t need meat to create a rich, hearty stew bursting with flavor. Whether you’re catering to a vegan diet or simply looking to enjoy a lighter yet satisfying meal, this recipe is a must-try. Grab a glass of red wine, slice some crusty bread, and savor this elegant yet comforting creation!
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Vegan Mushroom Bourguignon: A Hearty and Flavorful French-Inspired Delight
- Total Time: 1hr 5mins
Description
Vegan Mushroom Bourguignon is a plant-based take on the classic French dish, traditionally made with beef and red wine. This version swaps the meat for hearty mushrooms, creating a dish that’s just as rich, flavorful, and satisfying. The mushrooms absorb the deep flavors of the wine and herbs, while pearl onions, carrots, and garlic contribute to the stew’s irresistible aroma and taste.
Ingredients
For the Mushroom Bourguignon:
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 cups (150g) cremini or button mushrooms, quartered
- 2 cups (150g) portobello mushrooms, cut into bite-sized chunks
- 2 medium carrots, sliced into rounds
- 1 cup (100g) pearl onions, peeled
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour (or gluten-free flour for a GF option)
- 1 cup (240ml) dry red wine
- 1 1/2 cups (360ml) vegetable broth
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 cup (120g) frozen peas (optional, for added color and sweetness)
- Salt and black pepper to taste
For Garnish:
- Fresh parsley, chopped
- Crusty bread or mashed potatoes for serving
Instructions
- Sauté the Vegetables:
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes. - Cook the Mushrooms:
Add the cremini and portobello mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. - Add the Carrots and Pearl Onions:
Stir in the carrots and pearl onions, cooking for another 3-4 minutes until slightly softened. - Incorporate the Tomato Paste and Flour:
Add the tomato paste and stir well to coat the vegetables. Sprinkle in the flour and mix until it disappears into the mixture. Cook for 1-2 minutes to eliminate the raw flour taste. - Deglaze with Wine:
Pour in the red wine, stirring to deglaze the pan and scrape up any browned bits from the bottom. Simmer for 5 minutes to let the wine reduce slightly. - Add the Broth and Seasonings:
Stir in the vegetable broth, soy sauce, balsamic vinegar, thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, allowing the flavors to meld together. - Adjust the Consistency:
If the stew is too thick, add a splash of vegetable broth or water. For a thicker consistency, simmer uncovered for an additional 5 minutes. - Add the Peas and Season:
Stir in the peas (if using) during the last 5 minutes of cooking. Season with salt and black pepper to taste. - Serve and Garnish:
Remove the bay leaves before serving. Garnish with fresh parsley and serve hot over mashed potatoes, pasta, or crusty bread.
- Prep Time: 20mins
- Cook Time: 45mins