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.

Top 2 vegan mushroom bourguignon recipes from across the web

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Easy Vegan Mushroom Bourguignon

Mushroom Bourguignon

Top 2 vegan mushroom bourguignon recipes from across the web

The most viewed vegan mushroom bourguignon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Mushroom Bourguignon

Mushroom Bourguignon

The most viewed vegan mushroom bourguignon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine