This mushroom bourguignon is vegan, hearty, and so comforting! It’s a healthy stew perfect for making on colder days. Serve with mashed potatoes or rice.
Why you will love this recipe
- This mushroom bourguignon is vegan and healthy.
- It’s a one-pot dish.
- It’s simple and easy to make.
- This recipe is flavorful, creamy, and comforting.
Ingredients for this recipe
Mushrooms: The star ingredient of this recipe! We’ve used chestnut mushrooms. Feel free to use your favorite mushroom variety or mixed varieties.
Onion: Add for extra flavor.
Garlic: For extra flavor, use 3 garlic cloves.
Carrots: Use one sliced carrot.
Olive oil: Use extra virgin olive oil.
Vegetable stock: You can add homemade or store-bought vegetable stock.
Red Wine: Red wine provides a great flavor to this dish, so please, don’t skip this ingredient! Don’t worry about the alcohol taste and serving this dish to kids. The alcohol evaporates while cooking.
Soy sauce: Use soy sauce or tamari for a gluten-free version.
Seasoning: We’ve used salt, black pepper, bay leaf, and paprika.
Cornstarch: To thicken the bourguignon.
Chives: To garnish.
How to make this recipe
First, prepare all the vegetables and set them aside. Heat a large pot over medium heat, drizzle the olive oil and add a bay leaf.
When hot, add the garlic and onion and sauté for 3 minutes or until soft. Then, add the carrots and sauté for 5 minutes. Stir often to prevent burning.
Next, add the sliced mushrooms and sauté for 3 minutes.
Add the red wine, stir and cook for 2 minutes until the alcohol evaporates. Pour in the vegetable stock and stir.
When it starts boiling, add salt, black pepper, soy sauce, and paprika. Stir and simmer over low to medium heat for about 10 minutes or until the carrots are softened.
Mix one tablespoon of the bourguignon sauce with the cornstarch into a small bowl until all the lumps are gone.
Then, add the mixture to the pot and stir. Keep stirring for 2 minutes or until the sauce thickens and gets creamy.
Serve garnished with chopped chives and mashed potatoes.
FAQ
What do you serve bourguignon with?
You can serve bourguignon with:
- Mashed potatoes
- Fusilli pasta
- Rice
- Roasted potatoes
- Loaf of bread
How do I thicken bourguignon?
To thicken bourguignon, we’ve used cornstarch. Add cornstarch to a bowl and mix with some of the sauce before adding to the pot.
You can also use arrowroot powder to thicken.
Tips for making this recipe
- Red wine: Red wine adds so much flavor to this dish. Please don’t skip this ingredient!
- Cornstarch: Ensure you mix cornstarch with some of the sauce before adding it to the pot to prevent lumps.
- Leftovers: Store leftovers on the fridge in an airtight container for up to 5 days.
More comforting recipes
If you tried this recipe, don’t forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!
Print
Mushroom Bourguignon
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main
- Method: Cook
- Cuisine: French
- Diet: Vegan
Description
This mushroom bourguignon recipe is easy to make, vegan and comforting! Plus, it’s a one-pot dish!
Ingredients
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 bay leaf
- 1 carrot, sliced
- chestnut mushrooms sliced (380 g)
- 1/4 cup red wine (60 ml)
- 1/2 cup vegetable stock (120 ml)
- 1 tbsp soy sauce or tamari
- 1/2 tsp paprika
- 1/4 tsp salt
- black pepper to taste
- 1 tbsp cornstarch
- chopped chives to garnish
Instructions
- First, prepare all the vegetables and set them aside.
- Heat a large pot over medium heat, drizzle the olive oil and add a bay leaf.
- When hot, add the garlic and onion and sauté for 3 minutes or until soft.
- Then, add the carrots and sauté for 5 minutes. Stir often to prevent burning.
- Next, add the sliced mushrooms and sauté for 3 minutes.
- Add the red wine, stir and cook for 2 minutes until the alcohol evaporates.
- Pour in the vegetable stock and stir.
- When it starts boiling, add salt, black pepper, soy sauce, and paprika. Stir and simmer over low to medium heat for about 10 minutes or until the carrots are softened.
- Mix one tablespoon of the bourguignon sauce with the cornstarch into a small bowl until all the lumps are gone.
- Then, add the mixture to the pot and stir. Keep stirring for 2 minutes or until the sauce thickens and gets creamy. Serve garnished with chopped chives and mashed potatoes.
Notes
Red wine: Red wine adds so much flavor to this dish. Please don’t skip this ingredient!
Cornstarch: Ensure you mix cornstarch with some of the sauce before adding it to the pot to prevent lumps.
Leftovers: Store leftovers on the fridge in an airtight container for up to 5 days.
Keywords: mushroom bourguignon, vegan bourguignon, one-pot stew
Leave a Reply