4.4 from 95 votes
Vegan Mushroom Bourguignon
Vegan Mushroom Bourguignon is a hearty mushroom stew using baby Portobellos, carrots, onions, and shallots simmered in a red wine and vegetable broth sauce thickened with flour. The mushrooms are browned separately to build flavor before being combined with the caramelized vegetables and seasonings like thyme and Italian herbs. This creates a rich, savory dish with tender mushroom slices and a deep sauce, suitable to serve with fettuccine pasta. The slow simmer melds the flavors for a comforting plant-based main.
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 608
% 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.