This mushroom bourguignon recipe is easy to make, vegan and comforting! Plus, it's a one-pot dish!
- 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
- 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.
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