Vegan Mushroom Bourguignon
User Reviews
4.4
-
Prep Time
15 mins
-
Cook Time
1 hr 13 mins
-
Total Time
1 hr 28 mins
-
Servings
4 Servings
-
Calories
608 kcal
-
Course
Main Course
-
Cuisine
French
Vegan Mushroom Bourguignon
Description
The Vegan Mushroom Bourguignon recipe starts by sautéing thickly sliced baby Portobello mushrooms until browned, which adds a meaty texture and umami flavor. The carrots, onions, and shallots are then caramelized in olive oil to develop sweetness and depth. Adding garlic, vegetable broth, red wine, and tomato paste forms the stew's flavorful base. Herbs like thyme and Italian seasoning enhance the aromatic profile. The sauce is thickened with flour dissolved in water, resulting in a glossy, rich consistency.
The final dish is a rustic stew featuring tender mushroom slices and softly cooked vegetables coated in a savory, slowly reduced sauce. It's traditionally paired with fettuccine, creating a filling and balanced meal combining the sauce’s moisture with pasta’s bite. This vegan adaptation offers a satisfying alternative to the classic beef bourguignon using accessible ingredients.
The notes advise storing the prepared dish covered in the refrigerator for up to four days, allowing meal prep or leftovers handling. Seasoning can be adjusted to taste for a stronger flavor before serving.
Ingredients
- 2 tablespoon olive oil divided
- 2 lb mushroom we prefer baby Portobellos, stems off and sliced thick, caps
- 6 carrot 2.5 cm circles, large; peeled and sliced into 1 inch pieces
- 1 yellow onion large; peeled and diced
- 1 shallot large; peeled and thinly sliced
- 2 garlic cloves; peeled and minced
- 2 cups vegetable broth
- 1 ½ cups red wine
- 1 tablespoon tomato paste
- 2 teaspoon sea salt or to taste, ground
- 2 tablespoon thyme plus extra for garnishing, fresh leaves
- 2 teaspoon Italian seasoning dried
- black pepper to taste
- 1 tablespoon all-purpose flour use cornstarch to make it gluten free, 1 teaspoon
- ⅓ cup water
- 1 1 lb fettuccine package
Instructions
- Fill a pasta pot with water and heat on medium to warm the water.
- Heat a large skillet on medium heat and add 1 tablespoon (15 ml) of olive oil. When the oil is hot, add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.
- Add the remaining olive oil and the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized, approximately 5 to 7 minutes. Add the garlic and cook for one minute.
- Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for twenty minutes. Add more seasoning if you prefer a stronger flavor.
- In a small bowl, mix the flour (or corn starch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour or lumps in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.
- Turn the heat for the pasta water to high and bring to a boil.
- Twelve minutes before the sauce is done, salt the pasta water (approximately 1 tablespoon (15 g)) and add the fettucine to the water. Cook according to the directions on the package.
- Divide the fettucine by four and make a nest in the center of each plate. Spoon the mushroom Bourguignon on top of the fettucine. Garnish with a sprinkle of fresh thyme leaves.
Notes
- Store the dish covered in the refrigerator for up to 4 days to maintain freshness.
- Adjust seasoning with salt and herbs after simmering to suit taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 608kcal | 30% |
| Carbohydrates | 93g | 31% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 1297mg | 54% |
| Potassium | 1327mg | 28% |
| Fiber | 13g | 52% |
| Sugar | 14g | 28% |
| Vitamin A | 15581IU | 312% |
| Vitamin C | 15mg | 17% |
| Calcium | 114mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
