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–+ servings
Mushroom Bourguignon

Savory Mushroom Bourguignon for Every Cozy Dinner Night

This Vegan Mushroom Bourguignon is a comforting twist on a classic French dish, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Butter or Olive Oil Vegan butter for a plant-based option
  • 1 pound Mixed Mushrooms (Portobello, Cremini, Shiitake, Oyster) Combine different varieties for depth of flavor
  • 1 cup Pearl Onions Regular diced onions as a substitute if needed
  • to taste Kosher Salt & Black Pepper Essential seasonings
  • 1 cup Leeks Shallots can work as a substitute
  • 2 cups Carrots Fresh or frozen
  • 4 cloves Garlic (minced) Fresh garlic preferred
  • 2 tablespoons Tomato Paste
  • 2 tablespoons All-Purpose Flour Opt for gluten-free flour for a gluten-free option
  • 1 cup Dry Red Wine Good quality wine recommended
  • 1 cup Broth (beef, mushroom, or vegetable) Pick according to dietary choices
  • 2 tablespoons Tamari or Soy Sauce Low-sodium versions recommended
  • 1 teaspoon Thyme
  • 1 leaf Bay Leaf Remove before serving
  • 1 cup Chanterelle or Oyster Mushrooms Optional for garnish
  • 1 teaspoon Smoked Paprika
For Serving
  • 2 cups Polenta, Egg Noodles, or Mashed Potatoes Serve to absorb the sauce

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Mushroom Bourguignon
  1. Heat 2 tablespoons of butter or olive oil in a large Dutch oven over medium heat. As the oil glistens, it’s ready to use.
  2. Add half of the mixed mushrooms and pearl onions to the pot. Cook for 5-6 minutes until browned and tender. Remove from pot and set aside.
  3. Reduce heat to medium-low and add sliced leeks and carrots to the pot. Sauté for about 5 minutes until leeks are fragrant and carrots are softening.
  4. Stir in 4 cloves of minced garlic, 2 tablespoons of tomato paste, and 2 tablespoons of flour. Cook for one minute until aromatic.
  5. Pour in 1 cup of dry red wine and 1 cup of broth, scraping the pot to release bits. Add 2 tablespoons of tamari or soy sauce, thyme, and bay leaf.
  6. Return sautéed mushrooms and onions to the pot, stirring everything together thoroughly.
  7. Cover and simmer on low heat for 30-40 minutes, checking consistency and ensuring that vegetables are tender.
  8. In a separate skillet, crisp remaining mushrooms over medium-high heat for 2-4 minutes until golden.
  9. Plate Mushroom Bourguignon over creamy polenta, egg noodles, or mashed potatoes, garnishing with crispy mushrooms and parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 7gSugar: 4gVitamin A: 750IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

Prepare ahead for enhanced flavors; this dish is great for storing and reheating as it tastes better the next day.

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