This Vegan Mushroom Bourguignon is a healthy and comforting meal that’s perfect for a romantic night in. It’s naturally gluten-free too!
Love is in the air! Can you feel it?
I know Valentine’s Day is considered a “Hallmark holiday” but I can’t help feeling lovey dovey this time of year. It probably has something to do with all of the chocolate.
Brandon, on the other hand, is Mr. Anti-Valentine’s Day so we don’t usually do anything special to celebrate. However, between not going out to dinner for several months and working endlessly on recipes for the blog, I really need a night away from the kitchen. So we might have to make an exception this year, and by might I mean I already made us a reservation at our favorite vegetarian wine bar. :)
I’m obviously not doing the best job convincing you to stay-in this Sunday, but if that’s what you happened to have planned then I’ve got the perfect romantic meal for you to make!
Some of you may have heard of Beef Bourguignon which is a traditional French recipe made with burgundy, or red wine. I consider anything French to be synonymous with romance and the fact that it’s made with red wine immediately takes it up about five notches on my love meter.
While I’ve never actually had Beef Bourguignon, I’ve made this vegan version with mushrooms many times over the past couple of years and this is the second time it’s made an appearance on the blog. Since then I’ve tweaked it slightly to make it more flavorful, and also updated the pictures in efforts to do it the justice it deserves.
The main difference between the first version I shared and this one is the addition of dried porcini mushrooms. I use them all the time in one of our favorite Giada recipes and I knew they would add a really nice depth to the sauce in this dish.
They aren’t always easy to find but most mainstream grocery stores should carry them. I’ve been able to locate them at Publix, Safeway and Whole Foods over the years.
For this recipe, you soak them in hot water first so that they release their savory umami flavor into the liquid. Once they’re rehydrated, you chop them up, add them to the pot along with the fresh mushrooms and vegetables, pour in the reserved liquid with full bodied dry red wine, and let it simmer so that it’s absorbs all of that savory goodness.
I served it with mashed potatoes instead of pasta which makes it even more comforting and hearty. It honestly has such a delicious, earthy flavor that I would feel confident serving it to any meat eater.
Whether you make it for a special occasion or just because, it’s sure to make you feel the love. I hope you enjoy it. Cheers to love!