PREP TIME: 15 mins | COOK TIME: 45 mins | TOTAL TIME: 1 hr | SERVINGS: 4
Rich in flavor and insanely delicious! This easy Mushroom Bourguignon puts a vegan twist on a traditional French recipe. You will not believe how addicting this is!
INGREDIENTS
1 tablespoon plant-based or regular butter
1 tablespoon olive oil
4 garlic cloves, minced
1 small onion, diced
10 ounces mushrooms, sliced
1 tablespoon tomato paste
1 teaspoon onion powder
1 c. carrots, diced
1 c. Celery, diced
2 c. vegetable broth
¼ teaspoon red pepper flakes
¼ c. parsley, chopped
¼ c. red wine such as Pinot Noir
1 teaspoon Italian herbs
1 teaspoon salt or to taste
Flour Slurry:
⅛ c. water
1 tablespoon flour
How to make Mushroom Bourguignon
Step 1: Place the oil, mushrooms, onion, and garlic in a deep non-stick skillet or saucepan. Saute on medium heat until the mushrooms are browned. Pour in the red wine and continue to cook for another 1 to 2 minutes or until the alcohol begins to evaporate.
Step 2: Then, stir in the salt, Italian herbs, onion powder, red pepper flakes, and tomato paste. Cook for a minute more.
Step 3: Next, toss in the carrots and celery. Add the vegetable stock and bring everything to a boil. Once boiling, adjust the heat to medium-low. Put the lid on and cook for about 30 minutes or until the veggies are tender.
Step 4: To make the flour slurry, combine 1 tbsp flour with 1/8 c. water. Into the mushroom sauce, add the butter and slurry. Mix well. If needed, add extra stock to the sauce until you reached your preferred consistency,
Step 5: Before serving, stir in the fresh parsley. Enjoy!
NOTES:
Serve this mushroom Bourguignon over mashed potato or cauliflower. This is also perfect with wide noodles and any grain. I also love to serve this over roasted potatoes.
To add an extra depth of mushroom flavor and aroma, use mushroom broth in place of vegetables.
Add salt at the end and season to taste.
Before adding the wine, brown the mushrooms first and let the onion caramelize.
Add a little more broth or water at the end until you reached your preferred sauce consistency.
NUTRITION FACTS:
Calories: 148 kcal, Carbohydrates: 15g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Sodium: 570mg, Potassium: 536mg, Fiber: 4g, Sugar: 5g, Vitamin A: 5944IU, Vitamin C: 12mg, Calcium: 63mg, Iron: 2mg
Mushroom Bourguignon
Ingredients
- 1 tablespoon plant-based or regular butter
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 1 small onion diced
- 10 ounces mushrooms sliced
- 1 tablespoon tomato paste
- 1 teaspoon onion powder
- 1 c. carrots diced
- 1 c. Celery diced
- 2 c. vegetable broth
- ¼ teaspoon red pepper flakes
- ¼ c. parsley chopped
- ¼ c. red wine such as Pinot Noir
- 1 teaspoon Italian herbs
- 1 teaspoon salt or to taste
- Flour Slurry:
- ⅛ c. water
- 1 tablespoon flour
Instructions
- Place the oil, mushrooms, onion, and garlic in a deep non-stick skillet or saucepan. Saute on medium heat until the mushrooms are browned. Pour in the red wine and continue to cook for another 1 to 2 minutes or until the alcohol begins to evaporate.
- Then, stir in the salt, Italian herbs, onion powder, red pepper flakes, and tomato paste. Cook for a minute more.
- Next, toss in the carrots and celery. Add the vegetable stock and bring everything to a boil. Once boiling, adjust the heat to medium-low. Put the lid on and cook for about 30 minutes or until the veggies are tender.
- To make the flour slurry, combine 1 tbsp flour with 1/8 c. water. Into the mushroom sauce, add the butter and slurry. Mix well. If needed, add extra stock to the sauce until you reached your preferred consistency,
- Before serving, stir in the fresh parsley. Enjoy!
