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Vegan Mushroom Bourguignon

Vegan Mushroom Bourguignon

This Vegan Mushroom Bourguignon is a rich, velvety, and deeply savory French inspired stew. Featuring two kinds of mushrooms simmered in a full bodied red wine sauce with aromatic vegetables and herbs, it's the ultimate cozy comfort food served over creamy mashed potatoes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Stew
Cuisine French inspired, Vegan
Servings 4
Calories 310 kcal

Ingredients
  

  • 1 ounce dried porcini mushrooms see notes for substitutes
  • 16 ounces sliced cremini mushrooms
  • 2 tablespoons extra virgin olive oil divided
  • 1 yellow onion finely chopped
  • 3/4 cup finely chopped carrot about 2 large carrots, peeled
  • 1 red bell pepper cored and finely chopped
  • 3 to 4 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 cup full bodied red wine such as cabernet sauvignon
  • 2 tablespoons vegan butter
  • 2 tablespoons all purpose flour or chickpea flour for gluten free
  • Salt to taste
  • Black pepper to taste

For Serving

  • 1 batch easy vegan mashed potatoes or 16 ounces cooked pasta
  • Fresh chopped chives for garnish

Instructions
 

  • Soak the Dried Mushrooms
    In a heatproof measuring cup or small bowl, pour 1 cup of hot water over the dried porcini mushrooms. Set aside to soak while you begin the stew.
  • Sauté the Aromatics
    In a large heavy bottomed pot or Dutch oven, warm 1 tablespoon of the olive oil over low to medium heat. Add the finely chopped onion, carrot, and red bell pepper. Cook, stirring occasionally, for about 3 minutes, until the onion is translucent and softened.
  • Cook the Mushrooms
    Add the remaining 1 tablespoon of olive oil to the pot along with the sliced cremini mushrooms, minced garlic, dried thyme, and dried oregano. Stir well. Cook for 7 to 10 minutes, stirring occasionally, until the mushrooms have released their liquid and are beginning to brown.
  • Add Porcini and Tomato Paste
    Meanwhile, remove the rehydrated porcini mushrooms from the soaking liquid, reserving the liquid. Discard any tough or hard pieces, then finely chop the porcini. Add the chopped porcini and the tomato paste to the pot. Stir everything together and cook for another 3 minutes, allowing the tomato paste to caramelize slightly.
  • Deglaze and Simmer
    Pour in the red wine, then carefully pour in the reserved porcini soaking liquid, making sure to leave behind any gritty sediment that has settled at the bottom. Stir to combine. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 10 minutes, or until the liquid has reduced by about half.
  • Thicken the Stew
    In a small bowl, use a fork to mash together the vegan butter and flour until it forms a crumbly paste (this is a beurre manié). Add the paste to the simmering stew, whisking continuously until it dissolves and the sauce becomes smooth and glossy. Continue to cook for 2 to 3 more minutes, or until the sauce has thickened to your liking. Season with salt and pepper to taste.
  • Serve
    Ladle the bourguignon generously over a bed of creamy vegan mashed potatoes or cooked pasta. Garnish with fresh chopped chives and a crack of black pepper. Serve with a glass of the leftover red wine and enjoy.

Notes

  • Porcini Substitute: If you can't find dried porcini, substitute with dried shiitake, morels, or a wild mushroom blend. You can also omit them and use an additional 8 ounces of cremini mushrooms, plus 1 cup of vegetable broth in place of the soaking liquid.
  • Gluten Free Option: Substitute the all purpose flour with chickpea flour or a gluten free flour blend. Alternatively, make a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) and stir it in at the end.
  • No Red Wine: To cook without alcohol, substitute the wine with an equal amount of vegetable broth plus 1 tablespoon of balsamic vinegar for depth.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavor improves overnight. Reheat gently on the stovetop. Freeze for up to 3 months.
  • Slow Cooker: Sauté vegetables and mushrooms on the stovetop first, then transfer to a slow cooker with all ingredients except the beurre manié. Cook on low for 4 to 6 hours. Whisk in the beurre manié during the final 30 minutes.