vegan mushroom bourguignon

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

thyme

bay leaves

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.

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

Mushroom Bourguignon

mushrooms

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

This Vegan Mushroom Bourguignon recipe is a meatless adaptation of the popular French recipe, boeuf bourguignon. The chewy texture and meaty flavor of mushrooms is perfect with the savory red wine sauce.

Vegan Mushroom Bourguignon

oz cremini mushrooms mushrooms

tsp thyme ((divided))

sage

gluten-free all purpose flour

tbsp extra virgin olive oil ((divided))

carrot ((finely diced))

shallots

celery ((finely diced))

garlic ((minced))

red wine ((I use brandy sometimes))

vegetable stock ((if you don't use the dry mushrooms

tbsp tamari

Salt and black pepper

butter

tbsp parsley ((finely chopped))

In a bowl, place the crimini mushrooms and the reconstituted dry mushrooms, if using. Add the sage, 1 tsp thyme, salt and ground black pepper to taste and the flour. Mix well to coat the mushrooms. It&#039;s okay if you have some dry flour remaining at the bottom of the bowl, it will form a nice roux to thicken the stew.

Heat 1 tbsp oil in a saucepan large enough to cook the stew in. Add the mushrooms along with any remaining flour and cook, stirring frequently, over medium-high heat until the mushrooms brown. Scrape the bottom of the pan if the flour sticks. The mushrooms should express enough moisture for you to do this easily enough, but it&#039;s okay if some brown bits remain stuck, they will add more flavor to the stew. Remove the mushrooms to a plate and set aside.

Heat the remaining oil in the same pan. Add the onions, celery and carrots. Season with salt and ground black pepper and saute until the onions turn translucent and the veggies are somewhat softened.

Add the remaining thyme and garlic and saute another two minutes. Add the wine or brandy and let the alcohol cook off. When most of the moisture has evaporated, add the tomato paste and mix well.

Add the vegetable stock (or the reserved mushroom stock) and the tamari. Stir well to mix. Add the reserved mushrooms.

Bring the stew to a boil. Add more water or vegetable stock if it seems too thick. Just before you turn off the heat, check for seasoning and add more salt and ground black pepper if needed. Add the vegan butter and stir it in.

Serve hot over a bed of noodles or mashed potatoes.

Hi Vaishali - I have made this new updated recipe a couple of times as well, but the family prefers the older recipe (with cashews). Is there any way I can get the older recipe?

I made this for dinner tonight. Pretty tasty! I love that you provide so many suggestions for substitutes!
Thank you!

This was soooo rich and delicious. I left out the butter, but was wondering, how do you soak butter, what is it soaked in, and why?

New to this site and so excited about ideas; I've been best friends with a contemporary I went to school with and her mother didn't cook so at 14 on her birthday we watched a Vanessa Redgrave film and had take out boef bourgignon; was fascinated by the tiny perfect onions and tiny perfect mushrooms; only thing missing is the beef.  I used the slow cooker on the Instant pot and indeed used several kinds of mushrooms; mixed dried mushroom stock with homemade veg stock and here's to tamari!! I used chickpea flour and all I had was chili infused oil but the roux worked out great.

Shared this with a friend so think posting 2x; those little red/blue/ordinary potatoes; didn't use them as a bed because although was going to mash them, just cut in half were picture perfect .. and delicious.  Added large handful of baby kale; used up parsley for stock.  Tx again.

ICI TOUTES LES CHOSES QUI SONT BONNES; J'AI CHOISI LES POMMES DE TERRES; C/ETAIT UN DELICE!!!

We have made this at least 5 times now and every time it has turned out to be amazing. I have served tis to vegetarians and non-vegetarians in our family and everyone one them love it

Made with all mini portabellas I had on hand - it was good but too rich for me; the other eater in the house enjoyed it. Next time I'd use crimini as advised. Served it with buckwheat noodles. Absolutely filling!

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Top 3 vegan mushroom bourguignon recipes from across the web

The most viewed vegan mushroom bourguignon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Vegan Mushroom Bourguignon

Mushroom Bourguignon

Vegan Mushroom Bourguignon

The most viewed vegan mushroom bourguignon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine