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5.0 from 21 votes

Mushroom Bourguignon

This delicious Mushroom Bourguignon is the perfect warming comfort food for chilly winter nights! A medley of mushrooms and vegetables cooked in a deliciously rich red wine gravy, this hearty vegan stew is easy to prepare.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 327 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 4 tbsp olive oil
  • 1 large onion , finely diced
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 tsp garlic paste
  • 200 g (7 oz) button mushrooms, halved
  • 200 g (7 oz) chestnut mushrooms , quartered
  • 200 g (7 oz) mini portobello mushrooms, sliced
  • 20 baby carrots , topped and tailed
  • 150 g (1 cup) cooked chestnuts , chopped
  • 2 tbsp concentrated tomato paste
  • 2 tbsp Henderson's Relish or Soy Sauce / Tamari
  • 240 ml (1 cup) red wine I used Artesano de Argento Malbec Cabernet Franc
  • 480 ml (2 cups) vegetable stock
  • 1 bay leaf
  • 1 sprig thyme
  • ½ tsp xanthan gum or 1 tsp cornflour see notes
  • 3 tbsp flat leaf parsley , chopped
  • Salt and pepper to season , to taste

Instructions

    Cup of Yum
  1. Heat the oil in a deep pot (Dutch Oven), add the onions, salt and pepper. Pan fry the onions over low heat, stirring, until softened, about 5-7 minutes.
  2. Add garlic and mushrooms – it will look like A LOT of mushrooms but they will quickly cook down. Sauté for a couple of minutes, stirring.
  3. Add the carrots, chestnuts, tomato paste, Henderson’s Relish, wine and stock. Bring to a boil and add the bay leaf and thyme.
  4. Partially cover the pot, lower the heat and simmer gently, stirring occasionally, until the sauce has reduced and the carrots are fork tender. Stir in a little hot water if the pot looks like it is getting too dry.
  5. If you feel the sauce needs to be thickened, stir in the Xanthan Gum (or see notes) and simmer until the gravy thickens slightly.
  6. Discard the bay leaf and thyme sprig. Check the seasoning, adding salt and pepper to your taste. Stir in half the parsley, reserving some to serve with the dish.
  7. Serve over mashed potatoes with some steamed green vegetables if you like.

Notes

  • This stew will happily keep for a couple of days in the fridge. Make sure you reheat any leftovers until piping hot before serving.
  • Add 4 tbsp dried porcini mushrooms for an even richer flavour. Cover the dried mushrooms with boiling water, leave to stand for 10 minutes. Chop the mushrooms and use the steeping water in the stew, subtracting the amount from the vegetable stock.
  • Replace the Xanthan Gum with a little flour or a teaspoon of cornflour diluted in a tablespoon of cold water if the sauce needs to thicken.

Nutrition Information

Calories 327kcal (16%) Carbohydrates 38g (13%) Protein 7g (14%) Fat 13g (20%) Saturated Fat 2g (10%) Sodium 1691mg (70%) Potassium 1107mg (32%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 7513IU (150%) Vitamin C 26mg (29%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 327

% Daily Value*

Calories 327kcal 16%
Carbohydrates 38g 13%
Protein 7g 14%
Fat 13g 20%
Saturated Fat 2g 10%
Sodium 1691mg 70%
Potassium 1107mg 24%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 7513IU 150%
Vitamin C 26mg 29%
Calcium 55mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.