mushroom bourguignon

This mushroom bourguignon is your greatest hearty, comforting vegan stew and it is also amazingly low calorie!

Mushroom Bourguignon

oz baby carrots ((about 250 g))

oz baby onions ((about 250 g))

mushrooms

vegetable stock ((about 250 ml))

red wine ((about 185 ml))

tomato puree

fresh-thyme

bay leaves

black pepper

garlic (minced)

tbsp oil

Peel the baby-onions and eliminate the tops and tails, but otherwise leave whole. Additionally top and tail the baby-carrots.

Heat the oil in a large-pan then  add the mushrooms, baby onions and baby carrots.

Cook over a moderate heat for 5-10minutes, adding the garlic for the past few minutes of cooking time. The mushrooms must be tender and ought to have released their juices. The carrots and onions will nonetheless be rather hard.

Add the red-wine and turn the heat. Simmer for a couple of minutes, then add the remaining ingredients. Mix well to blend.

If necessary, move the mix to an oven-safe casserole-dish. Cover with a lid or any foil then bake at 375°F for 40minutes, or till the onions and carrots are cooked to your liking. Taste the seasoning.

Serve and enjoy!

This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it&#x27;s also surprisingly low calorie!).

Mushroom bourguignon

250 g (~ 9 oz) baby onions

250 g (~ 9 oz) baby carrots

garlic, (minced)

185 ml (~ 3/4 cup) red wine

tomato puree / paste

thyme

250 ml (~ 1 cup) vegetable stock

Black pepper

Peel the baby onions, and remove the tops and tails, but otherwise leave whole. Also top and tail the baby carrots.

Heat the oil in a large pan (if you use a large casserole dish that can also go in the oven, that will save on washing up!), and add the mushrooms, baby carrots and baby onions. Cook over a medium heat for 5-10 minutes, adding the garlic for the last couple of minutes of cooking time. The mushrooms should be soft and should have released their juices. The carrots and onions will still be quite hard.

Add the red wine, and turn up the heat. Simmer for a few minutes, then add the remaining ingredients. Mix well to combine.

If needed, transfer the mixture to an oven-safe casserole dish. Cover with a lid or some foil, and bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until the carrots and onions are cooked to your liking. Check the seasoning, and serve hot.

https://embed.mediavine.com/videos/xqxzm1gufsshwihvapco

This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it's also surprisingly low calorie!).

A mushroom lover’s delight, this vegan mushroom bourguignon is rich, flavourful, and super easy to make. Red wine and thyme add depth to this creamy vegan bourguignon made with a mix of porcini and button mushrooms.

Easy Vegan Mushroom Bourguignon

olive oil

onions,

carrot,

red pepper, cut in large chunks

500 g (1 lb) button mushrooms, quartered

garlic cloves,

g (1 oz) dried porcini mushrooms, rehydrated

tomato paste

ml (1/2 cup) red wine

flour (plain

200 ml (1 cup) vegetable stock

Salt and pepper

Heat the olive oil in a large heavy-bottom...

Heat the olive oil in a large heavy-bottom pot (cast iron is a good choice) and fry the onions over medium heat for 2-3 minutes until softened.

Add the carrot and pepper and continue to...

Add the carrot and pepper and continue to cook for another 2-3 minutes. Tip in the button mushrooms and cook for 5-6 minutes stirring occasionally until they soften.

Add the garlic and rehydrated porcini mushrooms and...

Add the garlic and rehydrated porcini mushrooms and cook for another minute. Stir in the thyme, add the bay leaves and tomato paste, and then pour in the red wine. Cook for a minute until the alcohol evaporates and then add the flour to thicken the sauce a bit.

Pour in the water in which you rehydrated...

Pour in the water in which you rehydrated the porcini mushrooms and the vegetable stock and cook without a lid for 10-15 minutes until the sauce is reduced.

Season with salt and pepper and serve over...

Season with salt and pepper and serve over mashed potatoes, rice, pasta, or pearl barley.

Mushroom Bourguignon became an instant favorite the first time it landed on our dinner table. Mushrooms are umami powerhouses, and this dish retains all the wonderful, comforting properties of Boeuf Bourguigon, but with a bit of a lighter touch. Includes easy vegan and gluten-free options.

3 (45 ml) olive oil, divided

3 (42 grams) salted butter, divided

2 (900 grams) cremini mushrooms,

yellow onion, diced small

fine sea salt

cloves, minced

sage leaf, minced

1 (235 ml) good, dry red wine

2 (30 grams) tomato paste

2 (475 ml) good vegetable broth

4 (8 grams) all-purpose flour

In a 12-inch, heavy nonstick skillet (enameled cast...

In a 12-inch, heavy nonstick skillet (enameled cast iron if you've got it), heat one tablespoon each of the olive oil and butter over high heat.

Add half the sliced mushrooms and cook without...

Add half the sliced mushrooms and cook without disturbing until golden brown on one side, about 3 minutes. Toss once and cook until some mushrooms start to brown on the other side (don't stress at all about flipping all of them perfectly), about two minutes more. (See note 6 below.)

Scrape into a large bowl and repeat with...

Scrape into a large bowl and repeat with a second tablespoon each of olive oil and butter and the other half of the mushrooms.

Set mushrooms aside.

In the same skillet, warm the remaining tablespoon...

In the same skillet, warm the remaining tablespoon olive oil over medium-high heat.

Add onion and carrot along with the salt...

Add onion and carrot along with the salt and pepper and cook, stirring occasionally, until tender and lightly browned, about 10 minutes.

Stir in the garlic, thyme (stems and all),...

Stir in the garlic, thyme (stems and all), and sage and cook until very fragrant, a minute or two.

Pour in the wine. Turn heat up to...

Pour in the wine. Turn heat up to high and simmer briskly until reduced by half.

Stir in tomato paste and then broth.

Add back the mushrooms and all the beautiful...

Add back the mushrooms and all the beautiful accumulated juice from the bowl. Bring to a boil, then simmer for 20 minutes. (This is a good time to start the mashed potatoes.)

With a fork, thoroughly mash together the remaining...

With a fork, thoroughly mash together the remaining tablespoon of butter and the flour in a small bowl to form a paste.

Stir paste into stew.

Lower heat to simmer gently and cook 10...

Lower heat to simmer gently and cook 10 minutes more. Sauce should be thick and glossy.

To serve, remove thyme stems. Serve stew spooned...

To serve, remove thyme stems. Serve stew spooned over mashed potatoes.

Our Mushroom Bourguignon is a vegan twist to the Fresh classic dish, usually served for dinner. Enjoy a fantastic and flavoursome Mushroom Bourguignon made with red wine from Bordeaux on a bed of creamy mashed potatoes

onion

carrot

tbsp all purpose flour

fl oz red wine

vegetable stock

garlic

Heat the olive oil

Heat the olive oil in a deep pan. Add the chopped onions and cook for about 5 minutes until the onion becomes translucent and sticky. Add the sliced garlic and fry for another minute.

Add the sliced carrots

Add the sliced carrots and fry for another 5 minutes. Add the flour and tomato paste, mix to coat the ingredients well and fry for another 2 minutes, stirring continuously so they don't stick.

Add the red wine

Add the red wine and gently stir until you get a smooth sauce. Simmer for around 3 minutes until the sauce is reduced to a thick sauce. Add the vegetable stock and the thyme and simmer for another 5 minutes, stirring occasionally.

Add the mushrooms to

Add the mushrooms to the sauce and stir well until they are coated in the sauce. Simmer for another 10 minutes until the sauce becomes thick. Make sure to stir occasionally so the ingredients don't stick to the bottom of the pan.

Serve hot over a

Serve hot over a bed of creamy mashed potato. To obtain a super smooth creamed potato, use a handheld blender to mash the potatoes instead of a traditional masher.

How to make Mushroom Bourguignon

Ultra cozy mushroom bourguignon. Vegan and gluten-free! A hearty and comforting stew that&#039;s so easy to make with impressive taste! Restaurant worthy and perfect for date-night! Classically served with vegan buttery mashed potatoes.

shallots

tbsp vegan butter (, divided)

lb cremini mushrooms ((450 g))

carrots

garlic (, finely chopped)

sea salt

gluten-free all-purpose flour

dry full-bodied red wine

vegetable broth

tamari

tbsp maple syrup

lbs white potatoes (,

vegan butter

almond milk

plain coconut yogurt

pepper

Make the Bourguignon:In a small bowl, cover the shallots with boiling water and let soak for 3 minutes. Drain and rinse. (This makes them easier to peel.) Peel the skin off the shallots and discard. Cut small shallots in half lengthwise and bigger shallots into quarters.

Heat 2 tablespoons of the vegan butter in a large pot over medium heat. Add half of the mushrooms, increase the heat to medium-high, and cook, stirring occasionally, until the mushrooms are lightly browned, about 6 minutes. Transfer the mushrooms to a medium bowl.

Repeat with another 2 tablespoons of the vegan butter and the remaining mushrooms. Transfer the mushrooms to the bowl with the first batch of mushrooms.

In the same pot over medium heat, melt the remaining 2 tablespoons vegan butter. Add the shallots, carrots, garlic, and salt. Cook, stirring often, until the vegetables start to soften, about 10 minutes. Add the tomato paste and flour and stir to incorporate. Pour in the red wine, vegetable broth, tamari, and maple syrup. Then add the mushrooms. Stir to combine.

Toss in the thyme and bay leaves and bring the stew to a simmer over medium-high heat. Cook until the sauce has thickened and reduced and the veggies are cooked through, 20 to 30 minutes. Taste, and add more salt or a splash more tamari, if needed. Remove the thyme and bay leaves and discard. Cover with a lid and keep warm over low heat until ready to eat.

Bourguignon:

Bring a large pot of salted water to a boil over medium-high heat. Add the potatoes and cook until fork-tender, 12 to 15 minutes. Drain the potatoes and return to the pot. Using a potato masher or immersion blender, blend until fairly smooth.

In a small saucepan, heat the vegan butter and almond milk over medium heat, whisking to combine.(Alternatively, you can use the microwave for warming.) Fold the buttery milk into the potatoes. Add ¼ cup of the coconut yogurt, salt, and pepper and fold again to combine. Add up to ¼ cup more coconut yogurt if the mashed potatoes taste too dry. Serve the buttery mashed potatoes topped with the mushroom bourguignon.

Mashed Potatoes:

https://www.youtube.com/watch?v=b93jC05vyjU&t=1s

Ultra cozy mushroom bourguignon. Recipe exclusive from THE TWO SPOONS COOKBOOK! 

Vegan and gluten-free! A hearty and comforting stew that's so easy to make with impressive taste! Restaurant worthy and perfect for date-night! Classically served with vegan buttery mashed potatoes.

FULL RECIPE: https://www.twospoons.ca/mushroom-bourguignon/

#mushroombourguignon #mushroom #mushrooms #veganrecipe #veganrecipes #vegancooking #veganfood #cookingshow #vegandinner #frenchfood #veganfood 

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Key Moments:
00:00 Introduction
1:22 - Soak the shallots
1:35 - Chop carrots, mushrooms, potatoes
2:15 - Chop the shallots
2:45 - Brown the mushrooms
3:15 - Soften shallots, garlic and carrots
3:26 - Add the flour, red wine, and flavour
3:40 - Add the browned mushrooms
3:45 - Add vegetable broth
3:50 - Add bayleaf and thyme
4:05 - Boil the potatoes
4:10 - Add melted butter, almond milk, coconut yogurt
4:20 - Mash 
4:40 - Taste test!

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