Mushroom Bourguignon

Name: Mushroom Bourguignon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 small carrots (about 1 cup, cut in medium cubes); 1 large onion (peeled and quartered {1 cup pearl onions, peeled and ends trimmed}); 2 garlic cloves (finely minced); 2 pounds brown crimini mushrooms (sliced); 3 tablespoons vegan butter (unsalted {you use regular if you don't want it to be vegan}); 1 teaspoon dried oregano; 1/2 teaspoon dried thyme {or 1 teaspoon fresh leaves}; 2 tablespoons tomato paste; ¾ cup dry (full bodied red wine); 1 cup vegetable broth; 1 teaspoon soy sauce; Sea salt (if needed); Black pepper (if needed); Mashed potatoes for serving; Fresh thyme and parsley for serving

Mushroom Bourguignon is a vegan dish that simmers mushrooms, carrots and onions in a sweet and savory red wine sauce. Pair this comforting dish with mashed potatoes or polenta for the perfect filling meal.

Prep10 min
Cook15 min
Total25 min
Makes4 servings
Calories330

Ingredients

4 servings

2 tablespoons extra virgin olive oil
2 small carrots (about 1 cup, cut in medium cubes)
1 large onion (peeled and quartered {1 cup pearl onions, peeled and ends trimmed})
2 garlic cloves (finely minced)
2 pounds brown crimini mushrooms (sliced)
3 tablespoons vegan butter (unsalted {you use regular if you don't want it to be vegan})
1 teaspoon dried oregano
1/2 teaspoon dried thyme {or 1 teaspoon fresh leaves}
2 tablespoons tomato paste
¾ cup dry (full bodied red wine)
1 cup vegetable broth
1 teaspoon soy sauce
Sea salt (if needed)
Black pepper (if needed)
Mashed potatoes for serving
Fresh thyme and parsley for serving

Method

1
Heat oil in a non-stick skillet over medium heat. Add carrots and cook for about 3 minutes by stirring occasionally. Add the onion and sauté for about 2 minutes.
2
Add garlic, mushrooms, butter, oregano, thyme and tomato paste. Turn the heat to medium heat and simmer for about 4 minutes.
3
Pour wine, vegetable broth and soy sauce in the skillet over the vegetables. Bring to a simmer. Cook until the sauce thickens and mushrooms are tender for about 10-15 minutes or until the mushrooms are tender. Adjust taste if needed.
4
If the sauce is too thin you can make it thicker by adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste).
5
Remove from heat and serve immediately. Serve with mashed potatoes and chopped parsley.

Notes

You can sub tamari for the soy sauce. You can replace red wine with more vegetable broth and a bit of lemon juice if for someone who doesn’t like wine. Store leftovers in an airtight container and refrigerate for up to 3 days.Reheat in a skillet with a bit of oil.Freezer: Freeze in an airtight container for up to 3 months. Defrost completely before reheating. Reheat on a stove with a bit more broth and wine.