Mushroom Bourguignon – Vegan
A rich and hearty mushroom bourguignon packed with flavors of wine, garlic, and herbs. Serve with mashed potatoes or celery root for a comforting meal.
Nutrition Facts
Per Serving: Calories: 210 kcal, Fat: 10 g, Sodium: 480 mg, Carbohydrate: 22 g, Protein: 6 g
Descriptions
Mushroom bourguignon is a delightful twist on the traditional beef bourguignon, using mushrooms to create a rich, hearty flavor. This dish brings together mushrooms, red wine, garlic, and fresh thyme, simmered into a velvety sauce.
The umami from the mushrooms, combined with a flavorful vegetable broth and tomato paste, makes this dish just as satisfying as its meat-based counterpart. Serve it with creamy mashed potatoes or celery root purée for a complete meal.
Directions
1- Prepare the vegetables: Rinse and halve the mushrooms. Peel and slice the carrot into rounds. Finely chop the new onions and mince the onions and garlic.
2- Sauté mushrooms and onions: Heat the olive oil in a thick-bottomed pot. Brown the mushrooms and new onions for 3–4 minutes. Remove from heat and set aside.
3- Cook carrots and onions: In the same pot, sauté the carrot, onions, and thyme over medium heat for 7–8 minutes until caramelized. Season lightly with salt and pepper. Add the garlic and cook for another 1–2 minutes.
4- Thicken the sauce: Sprinkle flour over the vegetables, stir, and cook for 1–2 minutes to form a roux.
5- Add the wine and deglaze: Pour in the red wine, scrape the bottom of the pot, and bring to a boil. Let part of the wine evaporate.
6- Combine and simmer: Stir in the tomato paste, vegetable broth, mushrooms, and new onions. Bring to a boil and then reduce the heat to low. Simmer for 15–20 minutes until the sauce thickens.
7- Final touches: Check seasoning and adjust with salt and pepper as needed. Serve immediately with mashed potatoes or celery root purée.
Note's
- For an extra flavor boost, use a mix of mushroom varieties like cremini or portobello.
- This dish pairs well with crusty bread or pasta if you want an alternative to mashed potatoes.
- Leftovers can be stored in the fridge for up to 3 days and reheated on the stove for the best texture.
Ingredients
- 2.2 lbs (1 kg) mushrooms (e.g., button mushrooms)
- 1 medium carrot
- 4 oz (120 g) new onions
- 2 medium onions
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- 2 tbsp flour
- 1 cup (8 oz) red wine
- 2 tbsp tomato paste
- 2 cups (16 oz) vegetable broth
- Salt and freshly ground black pepper, to taste
