Hearty Mushroom Bourguignon Recipe for Cozy Nights

This Vegan Mushroom Bourguignon Recipe is a comforting dish bursting with earthy flavors, perfect for cozy evenings.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: French

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons extra-virgin olive oil
8 ounces cremini or portobello mushrooms choose Portobellos for a more robust taste
8 ounces oyster mushrooms can use additional cremini or shiitake mushrooms if needed
1 cup pearl onions or small shallots substitute with diced yellow onions if necessary
3 cloves garlic fresh minced garlic is preferred
2 medium carrots cut into rounds

For Seasoning

1 teaspoon oregano can substitute with dried thyme or Italian seasoning
0.5 teaspoon black pepper adjust according to taste
2 sprigs fresh rosemary use dried version if unavailable
2 sprigs fresh thyme use dried version if unavailable
2 leaves bay leaves remember to remove before serving
2 tablespoons tomato paste can substitute with tomato sauce but adjust quantity

For the Sauce

1 cup red wine dry vegan wine preferred
1 tablespoon cornstarch can be omitted for a thinner consistency
1.5 cups mushroom stock or unsalted vegetable stock homemade stock is best
2 tablespoons tamari or soy sauce use tamari for a gluten-free option

For Garnishing

optional garnishes (parsley, chives) adds vibrant flavor and color

Equipment

Dutch oven

Method

Step-by-Step Instructions

In a large Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Once shimmering, add 8 ounces of cremini and oyster mushrooms along with 1 cup of pearl onions. Sauté for 6-7 minutes until browned and tender.
Stir in 3 minced garlic cloves and 2 chopped carrots. Cook for about 4 minutes, allowing the mixture to become fragrant.
Sprinkle in 1 teaspoon of oregano, ½ teaspoon of black pepper, and a few sprigs of fresh rosemary and thyme. Add 2 tablespoons of tomato paste, stirring for another 3 minutes.
Reduce heat to medium and pour in 1 cup of red wine. Scrape the bottom of the pot and allow to simmer for 10 minutes.
Whisk together 1 tablespoon of cornstarch with 1.5 cups of mushroom stock and 2 tablespoons of tamari or soy sauce. Gradually stir into the pot and cook for 4-5 minutes until thickened.
Remove herb sprigs and bay leaves. Taste and adjust seasoning. Garnish with chopped parsley or chives before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 32gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

For best flavor, allow the Mushroom Bourguignon to reach room temperature before reheating.

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