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Savory Mushroom Bourguignon: A Cozy Vegan Delight Recipe

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★★★★★

4.6 from 109 reviews

This Savory Mushroom Bourguignon is a cozy and rich vegan dish that beautifully captures the classic flavors of a traditional beef bourguignon using a variety of mushrooms and hearty vegetables. Perfectly simmered in red wine and broth, this plant-based meal offers deep, complex flavors served over creamy polenta, egg noodles, or mashed potatoes, making it a comforting and satisfying dinner option.

Ingredients

Scale

Mushroom Mixture

  • 2 tablespoons Butter or Olive Oil (use vegan butter for a fully vegan option)
  • 8 ounces Mixed Mushrooms (Portobello, Cremini, Shiitake, Oyster)
  • 1 cup Pearl Onions (or diced regular onions)

Vegetables and Aromatics

  • 1 cup Leeks (or shallots)
  • 2 medium Carrots (fresh or frozen)
  • 3 cloves Garlic (minced and grated)

Seasonings and Liquids

  • 2 tablespoons Tomato Paste
  • 1 tablespoon All-Purpose Flour (use gluten-free flour for gluten-free option)
  • 1 cup Dry Red Wine (good quality)
  • 2 cups Broth (beef, mushroom, or vegetable)
  • 2 tablespoons Tamari or Soy Sauce (low-sodium recommended)
  • 1 teaspoon Thyme (fresh or dried)
  • 1 leaf Bay Leaf
  • 1 teaspoon Smoked Paprika

Optional Garnish

  • 1 cup Chanterelle or Oyster Mushrooms (for frying, optional but recommended)

To Serve

  • 3 cups Polenta, Egg Noodles, or Mashed Potatoes

Instructions

  1. Heat the fat and sauté mushrooms and onions: In a large Dutch oven, warm 2 tablespoons of butter or olive oil over medium heat until shimmering. Add half of the mixed mushrooms and half of the pearl onions. Cook until browned, about 5-6 minutes, stirring occasionally.
  2. Sauté leeks and carrots: Lower the heat to medium-low and add 1 tablespoon of butter or oil. Add the leeks and carrots and cook until softened, about 5 minutes, stirring frequently to avoid browning.
  3. Add garlic, tomato paste, and flour: Toss in the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and flour, cooking for about another minute to develop flavor and remove raw flour taste.
  4. Deglaze and add liquids and seasonings: Pour in the dry red wine and broth, then add tamari, thyme, and the bay leaf. Scrape any browned bits from the bottom of the pot to incorporate all the flavor.
  5. Combine mushrooms and simmer: Return the cooked mushrooms and onions to the pot, stir well, and bring the mixture to a gentle simmer. Cover and let simmer on low heat for 30–40 minutes until vegetables are tender and sauce has thickened.
  6. Prepare the garnish mushrooms: While the bourguignon simmers, heat a skillet with a bit of butter or oil over medium-high heat. Crisp the chanterelle or oyster mushrooms for 2–4 minutes until golden and slightly crispy on the edges.
  7. Serve: Plate your mushroom bourguignon over polenta, egg noodles, or mashed potatoes. Garnish with the crispy fried mushrooms and sprinkle smoked paprika over the dish just before serving.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Use vegan butter and vegetable broth to keep the recipe fully vegan.
  • If pearl onions are unavailable, replace them with diced regular onions.
  • Choose a good quality dry red wine for the best flavor outcome.
  • Removing the bay leaf before serving is important to avoid an overpowering bitter taste.
  • Polenta, egg noodles, or mashed potatoes all work well to soak up the flavorful sauce—choose according to your preference.
  • Smoking paprika adds a nice finishing touch but can be omitted if you prefer a milder flavor.

Keywords: Mushroom Bourguignon, Vegan Mushroom Stew, Vegan Dinner, Comfort Food, Plant-based Bourguignon, Mushroom Recipes

Find it online: https://annakocht.com/savory-mushroom-bourguignon-a-cozy-vegan-delight-recipe/