Vegan Mushroom Bourguignon
Filled with generous chunks of mushrooms and carrots in a rich and creamy red wine sauce, this Vegan Mushroom Bourguignon is a warm and comforting meal that has absolutely nothing to envy to its beefy counterpart!
Since I made the switch to a vegan lifestyle, I’d heard a few times of Mushroom Bourguignon and how it was an actual thing and a delicious one at that! But to be honest, I was a bit skeptical. I mean yeah… mushrooms IN Beef Bourguignon are an absolute must if you ask me, but the dish is called BEEF Bourguignon! How could it possibly be just as good, if not better, if one actually left the star ingredient out?
But then I got curious and decided I had to try it, so I went ahead and elaborated this recipe. OMG! Let me tell you, this stuff is seriously yummy! This is actually the first vegan dish that made me go “WHOA!” in absolute — almost incredulous — delight when I initially tasted it. And that just kept happening with every subsequent bite, too! I can’t even begin to tell you how good it is. All I can say is the original stew has absolutely nothing over this one. It might not look like much, but it explodes with all kinds of rich, complex and sophisticated flavors, and the intermingling of the textures feels like this super cool party is taking place right inside of your mouth!
Take my word for it, vegan or not, if you are a fan of mushrooms and cherish(ed) the famous meaty French stew, then I know for a fact that you will be all over this one…
Start by heating the avocado oil — or other cooking oil of your choice — in a very large saute pan or skillet with fitting lid set over medium-high heat. Once hot, add the onion and garlic and cook until golden and fragrant, about 3-5 minutes.
Next, add the mushrooms, salt and pepper.
I used a combination of baby bella, king oyster, cremini and oyster mushrooms, but any kind of mushrooms will do. Portobellos are an especially fantastic option!
Cook the mushrooms until they start to brown and have released most of their liquid, about 10 minutes.
Next, add the sliced carrots and stir to coat well…
…then add the rest of the ingredients all at once, namely the vegetable broth, red wine, tomato paste, tamari, Dijon mustard, maple syrup, dried oregano and bay leaves.
Stir well and bring to a slow simmer.
Cover the pan loosely — or better yet, use a fitting lid that has a neat little hole in it to let the steam escape! —and continue to simmer gently for 15-20 minutes until the carrots are tender and the liquid has turned into a beautiful thick sauce.
Remove from heat, garnish with a little bit of chopped parsley if desired.
Serve with your pasta or mashed potatoes, or your favorite veggies.
Vegan Mushroom Bourguignon
- 2 tbsp avocado oil
- 1 large yellow onion, chopped
- 2 cloves garlic, chopped
- 2 lbs mushrooms, cut into chunks*
- 1 tsp Himalayan salt
- 1 tsp ground black pepper
- 2 large carrots, peeled and sliced
- 2 cups vegetable broth
- 1 cup good drinking red wine
- 3 tbsp tomato paste
- 2 tbsp tamari sauce
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 tsp dried oregano
- 2 bay leaves
- Start by heating the avocado oil (or other cooking oil of your choice) in a very large saute pan or skillet with fitting lid set over medium-high heat. Once hot, add the onion and garlic and cook until golden and fragrant, about 3-5 minutes.
- Add the mushrooms, salt and pepper and continue cooking until the mushrooms start to brown and have released most of their liquid, about 10 minutes.
- Add the carrots, stir to coat and then add the rest of the ingredients; stir well and bring to a slow simmer. Cover loosely and continue to simmer for 15-20 minutes until the carrots are tender and the liquid has turned into a beautiful thick sauce.
- Remove from heat, garnish with a little bit of chopped parsley if desired.
- Serve with pasta or mashed potatoes, or your favorite veggies.