Mushrooms, we meet again. I’m trying to love you and this recipe for Mushroom Bourguignon definitely helps. In case you missed our Seasonal Food Spotlight on mushrooms, you can go back and read it by clicking here. In addition to learning about my rocky relationship with mushrooms, I also tell you why you should eat them. Hint: They’re really good for you.
To ease myself into the idea of eating fungi, I decided to make a recipe that called for red wine so I could drink a glass while I was cooking. I love wine, so I figured I would love any recipe that includes it. In this case, I was right.
Mushroom Bourguignon is a rich, impressive dish that gets its inspiration from France’s famous beef Bourguignon. The recipe below was adapted from the Smitten Kitchen who put a delicious, plant-based twist on this meaty classic. I made a few tweaks to her recipe and was so pleased with the results I thought I’d share them.
Not only is this hearty Mushroom Bourguignon vegan, you can easily make it gluten-free by using gluten-free flour and serving it over brown rice, quinoa, gluten-free pasta or mashed potatoes. It’s totally up to you! I ate mine with combination of mashed potatoes, cauliflower and sweet potatoes. I almost never just mash a potato—have to get some really good things in there too.
Serves: 2 – 3
Adapted from: Smitten Kitchen
- 2 tablespoons olive oil, divided
- 2 tablespoons vegan butter, divided
- 1 pound portabella, shiitake and/or crimini mushrooms, sliced
- 1 cup pearl onions, peeled and ends trimmed (thawed if frozen)
- 2-3 large carrots, diced (I like a lot of carrots)
- 1 small yellow onion, diced
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- Sea salt & pepper, to taste
- 2 cloves garlic, minced
- ½ cup full-bodied red wine (I used Malbec)
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 1/2 tablespoons flour
- Cooked farro, pasta, mashed or roasted potatoes or vegetables, brown rice or quinoa to serve
- In a large skillet or dutch oven, heat 1 tablespoons of olive oil and 1 tablespoon vegan butter over high heat. Add the mushrooms and pearl onions and cook until they begin to brown, but before the mushrooms release all their liquid. About 3 to 4 minutes. Remove the mushrooms and pearl onions from the skillet and set aside.
- Add the remaining 1 tablespoons of olive oil and 1 tablespoon vegan butter to the dutch oven. Add the carrots, onion, thyme, salt and pepper and sauté for nearly 10 minutes, stirring occasionally until the onions are lightly browned. Toss in the garlic and cook for another minute.
- Slowly add the wine to the skillet and scrap any bits that are stuck to the bottom or sides of the pan. Turn heat to high and simmer until the wine is reduced by half. Mix in the tomato paste and vegetable broth and stir to combine.
- Add back in the mushrooms and onions, back to the skillet. Bring the mushroom mixture to a boil, reduce the heat and just simmer for 20 minutes, or until the mushrooms are very tender.
- Meanwhile, in a small bowl, mix together 1 tablespoon of vegetable broth (either extra or from the pot) with the flour to make a paste. You’ll want it to be smooth, so kinda whisk it with a fork or I always use a tiny whisk from my daughter’s play kitchen. Those tiny whisks work great for mixing drinks too! Stir it into the stew and simmer for another 10 minutes. Season with salt, pepper and additional thyme to taste.
- Serve over cooked farro, pasta, mashed or roasted potatoes or vegetables, brown rice or quinoa.