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
Units
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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