Hearty Vegan Mushroom Bourguignon for Cozy Nights In

Discover the comforting flavors of Vegan Mushroom Bourguignon, a delicious and hearty twist on a classic dish perfect for cozy nights in.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Mushroom Base

1 cup Dried Porcini Mushrooms Substitute with any dried mushrooms available if necessary.
8 ounces Cremini Mushrooms Use button mushrooms if cremini aren't on hand.
4 cloves Garlic Cloves Fresh is preferred; garlic powder can be used.

For the Vegetables

1 medium Yellow Onion Red onion can be substituted.
2 medium Carrots Any color of carrots can be used.
1 medium Red Bell Pepper Swap with green bell pepper for a different flavor.

For the Cooking Fat

2 tablespoons Extra Virgin Olive Oil Can be swapped with avocado oil or preferred cooking oil.
2 tablespoons Vegan Butter Substitute with margarine or coconut oil if needed.

For Seasoning and Thickness

2 tablespoons Flour All-purpose or gluten-free flour can be used.
1 teaspoon Dried Thyme Fresh herbs can be used, increasing the amount.
1 teaspoon Dried Oregano Fresh herbs can be used, increasing the amount.

For the Sauce

2 tablespoons Tomato Paste Can be replaced with crushed tomatoes.
1 cup Full-Bodied Red Wine For non-alcoholic version, mix vegetable broth with pomegranate juice.
to taste Salt Adjust based on your preference.
to taste Pepper Adjust based on your preference.

For Serving

Mashed Potatoes or Pasta Alternatively, use polenta or rice.

Equipment

Large Pot

Method

Step-by-Step Instructions

Rehydrate the dried porcini mushrooms by soaking them in 1 cup of hot water for about 20 minutes. Retain the soaking liquid for later use.
In a large pot, heat 2 tablespoons of extra virgin olive oil and sauté chopped yellow onion, diced carrots, and diced red bell pepper for about 3 minutes.
Add sliced cremini mushrooms and minced garlic to the pot, cooking for 7 to 10 minutes until golden brown.
Chop rehydrated porcini mushrooms and add them along with 2 tablespoons of tomato paste; cook for another 3 minutes.
Deglaze the pot with 1 cup of red wine and the reserved mushroom soaking liquid. Bring to a boil, then simmer for 10 minutes.
Mix 2 tablespoons of vegan butter with 2 tablespoons of flour, then gradually add to the pot while stirring to thicken the sauce.
Season with salt and pepper to taste and serve warm over mashed potatoes or pasta, garnished with chopped chives.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 400mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Ensure to rinse dried mushrooms before adding to the pot for best flavor. Feel free to substitute ingredients as necessary.

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