Delicious Vegan Mushroom Bourguignon for Cozy Nights

This Vegan Mushroom Bourguignon is a hearty vegan twist on classic French comfort food, packed with umami flavors.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: French

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Mushrooms

1 cup Dried Porcini Mushrooms Adds deep umami flavor; substitute with shiitake if needed.
8 ounces Sliced Cremini Mushrooms Main component providing bulk and rich flavor; can use fresh button mushrooms.

For the Vegetables

1 Yellow Onion Finely chopped to create base flavor; shallots can be used.
1 Finely Chopped Carrot Adds natural sweetness; replace with parsnip if desired.
1 medium Red Bell Pepper Cored and finely chopped; other bell peppers work.
3 cloves Garlic Cloves Minced; garlic powder may substitute.

For the Herbs & Seasoning

1 teaspoon Dried Thyme Adds earthy herbal notes; Italian seasoning can replace.
1 teaspoon Dried Oregano Complements thyme; fresh works too.
to taste Salt and Pepper Essential for seasoning.

For the Sauce

1 tablespoon Extra Virgin Olive Oil For sautéing; avocado oil can substitute.
2 tablespoons Tomato Paste Provides depth and richness.
1 cup Full Bodied Red Wine Rich flavor; use vegetable broth with vinegar for non-alcoholic.
2 tablespoons Vegan Butter For sauce emulsion.
2 tablespoons Flour For thickening; gluten-free option available.

For Serving

2 cups Easy Vegan Mashed Potatoes or Pasta Hearty component; can switch for polenta or rice.
2 tablespoons Fresh Chopped Chives For garnish.

Equipment

Large pot

Method

Step-by-Step Instructions

Soak the dried porcini mushrooms in one cup of hot water for about 20 minutes. Chop finely after rehydrating, reserving the soaking liquid.
Heat one tablespoon of olive oil in a large pot over medium heat. Add chopped onion, carrot, and red bell pepper; sauté for 3 minutes.
Add sliced cremini mushrooms, minced garlic, dried thyme, and oregano to the pot. Cook for 7-10 minutes, stirring often.
Incorporate the chopped rehydrated porcini mushrooms and tomato paste into the pot. Cook for an additional 3 minutes.
Pour in the red wine and reserved soaking liquid, avoiding sediment. Bring to a boil, then reduce to simmer for 10 minutes.
Combine vegan butter and flour in a bowl until crumbly, then whisk into the pot. Cook until sauce thickens.
Taste and season with salt and pepper to desired flavor.
Serve over vegan mashed potatoes or pasta, garnished with chives.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 700IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This dish stores well, making it great for meal prep and reheating.

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