Easy Vegan Mushroom Bourguignon
Ingredients
- 2 tablespoon olive oil
- 2 medium onions
roughly chopped
- 1 large carrot
roughly chopped
- 1 red pepper
cut in large chunks
- 500 g button mushrooms
quartered, 1 lb
- 4 garlic cloves
minced
- 30 g dried porcini mushrooms
rehydrated in 400 ml water, 1 oz
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon tomato paste
- 100 ml red wine
1/2 cup
- 2 tablespoon flour
plain or gluten-free
- 200 ml vegetable stock
1 cup
- Salt and pepper
Directions
- 1
Heat the olive oil in a large heavy-bottom pot (cast iron is a good choice) and fry the onions over medium heat for 2-3 minutes until softened.
- 2
Add the carrot and pepper and continue to cook for another 2-3 minutes. Tip in the button mushrooms and cook for 5-6 minutes stirring occasionally until they soften.
- 3
Add the garlic and rehydrated porcini mushrooms and cook for another minute. Stir in the thyme, add the bay leaves and tomato paste, and then pour in the red wine. Cook for a minute until the alcohol evaporates and then add the flour to thicken the sauce a bit.
- 4
Pour in the water in which you rehydrated the porcini mushrooms and the vegetable stock and cook without a lid for 10-15 minutes until the sauce is reduced.
- 5
Season with salt and pepper and serve over mashed potatoes, rice, pasta, or pearl barley.
Easy Vegan Mushroom Bourguignon
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About this Recipe
Craving a deeply satisfying, plant-based meal that feels both comforting and gourmet? This Easy Vegan Mushroom Bourguignon delivers rich, complex flavors usually reserved for slow-cooked meat dishes, all in under an hour.
The secret to its incredible depth lies in a thoughtful combination of earthy button mushrooms and intensely flavorful dried porcini mushrooms, rehydrated to capture every drop of their savory essence. A generous splash of red wine and fragrant dried thyme then weave together to create a creamy, deeply satisfying sauce that truly makes this bourguignon shine.
What to Expect You're in for a real treat with this vegan bourguignon. Each spoonful offers a harmonious blend of tender, meaty mushrooms and sweet, softened vegetables enveloped in a velvety, rich sauce. The red wine provides a warm, fruity backbone, complemented by the aromatic thyme and bay leaves, creating a dish that's hearty enough for a main course and sophisticated enough for company. It’s a testament to how satisfying vegan cooking can be, proving that comfort food doesn't need to involve meat.
Customization & Variations While the combination of button and porcini mushrooms is key for depth, you can certainly experiment with other hearty mushrooms like cremini or shiitake if porcini are unavailable, though the flavor profile will shift slightly. For a gluten-free option, simply ensure you use a certified gluten-free plain flour for thickening the sauce. Feel free to adjust the amount of red pepper or carrot to your preference for a slightly sweeter or more savory base.
Serving & Context This rich vegan bourguignon is perfect for a cozy weeknight dinner or an impressive dish to share with friends. Serve it over creamy mashed potatoes, alongside crusty bread, or with a simple green salad to complete a truly satisfying meal.