Description
Vegan Mushroom Bourguignon
Rich and flavorful, this Vegan Mushroom Bourguignon is a plant-based twist on a classic French dish. Originating from the Burgundy region of France, bourguignon is traditionally a hearty beef stew cooked in red wine. This vegan version swaps the meat for mushrooms and keeps all the comforting flavors intact, making it perfect for a cozy dinner any night of the week. Plus, it’s naturally gluten-free and dairy-free!
1 oz dried mushrooms or 10 oz fresh mushrooms
1 tbsp oil
½ large onion, diced
2 carrots, chopped
⅔ cup frozen peas
3 garlic cloves, minced
¾ tbsp fresh thyme
1 tsp onion powder
¾ tsp sea salt
¼ tsp black pepper
¼ tsp smoked paprika
⅓ cup red wine
½ tbsp tamari
¾ cup vegetable broth
¼ cup plant-based milk
¾ tbsp cornstarch
Directions:
1. Sauté onions, mushrooms, carrots, and peas.
2. Add red wine, tamari, broth, and let simmer.
3. Mix plant milk with cornstarch, add to thicken.
4. Serve over mashed potatoes.
Prep Time: 15 mins
Kcal: 376
Step-by-Step Guide
1. Begin by rehydrating your dried mushrooms in hot water for 15 minutes if using. If using fresh, clean and slice them. Reserve the mushroom soaking liquid if applicable.
2. In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the diced onion and chopped carrots. Sauté for 5-7 minutes until the onions are translucent and softened.
3. Add the mushrooms (and frozen peas, if adding early for more integration) to the pot. Cook for another 5-7 minutes until the mushrooms have released their liquid and begun to brown.
4. Stir in the minced garlic, fresh thyme, onion powder, sea salt, black pepper, and smoked paprika. Cook for 1 minute until fragrant.
5. Pour in the red wine and tamari. Scrape up any browned bits from the bottom of the pot. Allow the mixture to simmer for 2-3 minutes to cook off the raw alcohol flavor.
6. Add the vegetable broth (and strained mushroom soaking liquid, if using). Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
7. In a small bowl, whisk together the plant-based milk and cornstarch until completely smooth. Slowly pour this slurry into the simmering stew while stirring constantly.
8. Continue to cook for another 3-5 minutes, stirring frequently, until the sauce has thickened to a rich, glossy consistency. Taste and adjust seasoning if needed.
Serving Suggestions
This rich stew is classically served over creamy mashed potatoes, which perfectly soak up the flavorful sauce. For a lighter option, try it with soft polenta, cauliflower mash, or a bed of whole grains like farro or barley. Garnish with a sprinkle of fresh thyme or chopped parsley for a pop of color and freshness. A crusty baguette on the side is essential for wiping the bowl clean.
How-to Summary
Sauté vegetables and mushrooms, then add herbs and spices. Deglaze the pot with red wine and tamari, add broth, and simmer. Thicken the stew with a cornstarch and plant-milk slurry. Serve hot over your favorite base like mashed potatoes.
Frequently Asked Questions
Can I use a different type of mushroom?
Absolutely. Cremini or portobello mushrooms offer a deeper, meatier flavor, while a mix of wild mushrooms adds complexity. Button mushrooms work perfectly fine.
What can I substitute for the red wine?
For an alcohol-free version, use an additional ⅓ cup of vegetable broth mixed with 1 teaspoon of balsamic vinegar to mimic the wine’s acidity and depth.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.
Is this recipe freezer-friendly?
Yes. Cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture of the mushrooms may soften slightly.
Can I make this in a slow cooker?
Yes. Sauté the vegetables as directed, then transfer everything except the cornstarch slurry to the slow cooker. Cook on low for 6-8 hours. Stir in the slurry during the last 30 minutes on high to thicken.
Common Mistakes to Avoid
Avoid overcrowding the pot when sautéing the mushrooms, as this will steam them instead of browning them, which is key for flavor. Do not add the cornstarch slurry directly to the hot liquid without first making a smooth paste with cold milk, or it will clump. Finally, do not skip simmering the stew after adding the wine; this step cooks off the harsh alcohol taste, leaving only a rich, rounded flavor.
Conclusion
This Vegan Mushroom Bourguignon proves that plant-based comfort food can be every bit as rich, satisfying, and elegant as its traditional counterpart. With its deep, savory flavors and hearty texture, it’s a dish that will impress both vegans and omnivores alike. Perfect for a special weeknight dinner or a cozy weekend meal, it’s a versatile recipe that celebrates the humble mushroom in the most delicious way.