Mushroom Bourguignon

PREP TIME: 15 mins | COOK TIME: 45 mins | TOTAL TIME: 1 hr | SERVINGS: 4

Rich in flavor, this Mushroom Bourguignon is a great dish perfect to serve over mashed potatoes, grains, or roasted potatoes. This easy recipe puts a vegan spin on the traditional French recipe that we all love!

INGREDIENTS

4 garlic cloves, minced

1 tablespoon olive oil

1 small onion, diced

10 ounces mushrooms, sliced

1 tablespoon tomato paste

1 teaspoon Italian herbs

1 teaspoon onion powder

1 c. celery, diced

¼ teaspoon red pepper flakes

1 c. carrots, diced

2 c. vegetable broth

¼ c. red wine such as Pinot Noir

¼ c. parsley, chopped

1 tablespoon plant-based or regular butter

1 teaspoon salt or to taste

Flour Slurry:

⅛ c. water

1 tablespoon flour

How to make Mushroom Bourguignon

Step 1: Heat the oil in a deep non-stick skillet or saucepan. Toss in the mushrooms, onion, and garlic. Saute on medium heat until browned.

Step 2: Pour in the red wine and continue to cook for about 1 to 2 minutes until it begins to evaporate.

Step 3: Season with salt, Italian herbs, onion powder, red pepper flakes, and tomato paste. Stir well and continue to cook for a minute more.

Step 4: Toss in the carrots and celery. Pour in the vegetable stock and bring everything to a boil. Once boiling, adjust the heat to medium-low. Put the lid on and cook for additional 30 minutes or until the veggies are tender.

Step 5: To make the slurry, whisk 1 tbsp flour with 1/8 c. of water. Add the butter and mix well until blended. Then, stir this into the mushroom sauce. To bring the sauce to your preferred consistency, add a little bit more stock or water.

Step 6: Just before serving, stir in the fresh parsley. Enjoy!

NOTES:

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

• Save

Mushroom Bourguignon

Rich in flavor, this Mushroom Bourguignon is a great dish perfect to serve over mashed potatoes, grains, or roasted potatoes. This easy recipe puts a vegan spin on the traditional French recipe that we all love!

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Main Course

Cuisine French

Servings 4 people

Calories 148 kcal

Ingredients

  

• 4 garlic cloves minced
• 1 tablespoon olive oil
• 1 small onion diced
• 10 ounces mushrooms sliced
• 1 tablespoon tomato paste
• 1 teaspoon Italian herbs
• 1 teaspoon onion powder
• 1 c. celery diced
• ¼ teaspoon red pepper flakes
• 1 c. carrots diced
• 2 c. vegetable broth
• ¼ c. red wine such as Pinot Noir
• ¼ c. parsley chopped
• 1 tablespoon plant-based or regular butter
• 1 teaspoon salt or to taste
• Flour Slurry:
• ⅛ c. water
• 1 tablespoon flour

Instructions

 

• Heat the oil in a deep non-stick skillet or saucepan. Toss in the mushrooms, onion, and garlic. Saute on medium heat until browned.
• Pour in the red wine and continue to cook for about 1 to 2 minutes until it begins to evaporate.
• Season with salt, Italian herbs, onion powder, red pepper flakes, and tomato paste. Stir well and continue to cook for a minute more.
• Toss in the carrots and celery. Pour in the vegetable stock and bring everything to a boil. Once boiling, adjust the heat to medium-low. Put the lid on and cook for additional 30 minutes or until the veggies are tender.
• To make the slurry, whisk 1 tbsp flour with 1/8 c. of water. Add the butter and mix well until blended. Then, stir this into the mushroom sauce. To bring the sauce to your preferred consistency, add a little bit more stock or water.
• Just before serving, stir in the fresh parsley. Enjoy!