Description
This Vegan Mushroom Bourguignon is deeply savory and satisfying, made with tender mushrooms, carrots, and onions simmered in a rich red wine sauce. It’s the perfect cozy dish for cool nights, served over mashed potatoes, polenta, or noodles.
Ingredients
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2 tbsp olive oil
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1 lb mushrooms (cremini, button, or a mix), sliced
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1 large onion, chopped
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2 carrots, sliced
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3 garlic cloves, minced
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2 tbsp tomato paste
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1 ½ cups red wine (like Pinot Noir or Merlot)
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1 cup vegetable broth
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1 tbsp soy sauce or tamari
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2 tsp thyme (fresh or dried)
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1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
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Salt and black pepper to taste
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Fresh parsley, for garnish
Instructions
1️⃣ Sauté vegetables: In a large pot or Dutch oven, heat olive oil over medium-high. Add mushrooms and cook until browned and their moisture evaporates. Remove and set aside.
2️⃣ Cook aromatics: In the same pot, add more oil if needed and sauté onion and carrots for 5–6 minutes. Add garlic and cook 1 more minute.
3️⃣ Build the sauce: Stir in tomato paste and cook for 1–2 minutes. Deglaze with red wine, scraping up any browned bits. Simmer for 3–5 minutes.
4️⃣ Simmer stew: Return mushrooms to the pot. Add broth, soy sauce, thyme, salt, and pepper. Simmer uncovered for 20–25 minutes until reduced and veggies are tender.
5️⃣ Thicken (optional): Stir in cornstarch slurry and simmer 2–3 more minutes until thickened.
6️⃣ Serve: Garnish with parsley and serve over mashed potatoes, pasta, or crusty bread.
Notes
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For a richer flavor, add a splash of balsamic vinegar at the end.
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Use pearl onions for a more traditional presentation.
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Great for meal prep—flavors deepen overnight!
- Prep Time: 15 min
- Cook Time: 35 min