Vegan Mushroom Bourguignon
Vegan Mushroom Bourguignon- a healthy and comforting meal that’s rich in umami flavor. Perfect for a romantic night in!
Some of you may have heard of Beef Bourguignon which is a traditional French recipe made with burgundy, a variety of 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 it continues to be my go-to when I want to make a special meal for a cozy night in.
Vegan Mushroom Bourguignon Ingredients
- Dried Porcini Mushrooms- While these are not the cheapest or easiest to find, they really enhance the rich umami flavor of this recipe so I consider them a must. That’s what makes it more of a special occasion meal. If you wanted to make it more cost-effective you could forgo the dried mushrooms and substitute 1 cup of vegetable broth in place of the dried mushroom liquid.
- Cremini Mushrooms- Technically you could use any kind of mushrooms you like but I find cremini to have the best texture for this recipe. Feel free to buy them pre-sliced to save time or caps and slice them yourself.
- Onion, Garlic, Carrot, and Bell Pepper- For ideal texture, we’re finely chopping all of these vegetables to help them blend in with the mushrooms. I find this combination to be the most ideal for flavor as it adds the perfect blend of savory with a subtle sweetness from the carrot and pepper.
- Tomato Paste- A must for adding umami flavor so please don’t skip it!
- Full Bodied Red Wine- In addition to the dried porcini mushroom liquid, red wine rounds out this dish for an undeniably mouth watering experience. I recommend a full bodied, dry red wine such as cabernet, malbec, or merlot. If for some reason you absolutely must skip it, you can use vegetable broth in its place. It won’t be as good but it will work.
- Vegan Butter- By combining vegan butter and flour together we’re creating sort of a backwards roux to help thicken the sauce. My favorite vegan butter is Miyokos but any kind will work.
- Flour- I’ve tested this brown rice flour, garbanzo bean flour, and all-purpose flour and had great results with all of them. It seems to be pretty flexible so long as it’s a finely ground, neutral flavored flour.
How to Prepare Vegan Mushroom Bourguignon
- Rehydrate the dried mushrooms by soaking them in hot water.
- Sauté the onion, carrot and bell pepper. Add the mushrooms, garlic, and herbs.
- Separate the rehydrated mushrooms from the liquid and finely chop. Add them to the pot with tomato paste, red wine and reserved mushroom liquid.
- Mash together the four and butter with a fork. Add to the pot and stir to combine. Simmer until thickened. Season with salt & pepper, to taste.
- Serve warm with mashed potatoes and enjoy!
This is great served with pasta or mashed potatoes although I prefer the latter for a more hearty and comforting meal. 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!
Looking for romantic desserts? Try one of these:
- Hot Fudge Chocolate Avocado Cake
- Vegan Silk Chocolate Pie
- Flourless Vegan Tahini Brownies
- 5-Ingredient Dark Chocolate Peanut Butter Truffles
- Easy Chocolate Avocado Pudding
- Chocolate Beet Cupcakes with Chocolate Avocado Frosting
Vegan Mushroom Bourguignon
- 1 ounce dried porcini mushrooms, see post under ingredients for possible subs
- 16 ounces sliced cremini mushrooms
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- ¾ cup finely chopped carrot, about 2 large carrots, peeled
- 1 red bell pepper, cored and finely chopped
- 3-4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 cup full bodied red wine, such as cabernet
- 2 tablespoons vegan butter
- 2 tablespoons flour, such as garbanzo bean or all-purpose flour
- 1 batch easy vegan mashed potatoes (or 16-ounces pasta), for serving
- salt and pepper, to taste
- fresh chopped chives, for serving
- In a measuring cup, add one cup of hot water along with the dried mushrooms and set aside.
- In a large pot, warm one tablespoon of olive oil over low to medium heat. Add the onion, carrot, and bell pepper. Cook for about 3 minutes, until onion is translucent.
- To the pot, add the sliced mushrooms, minced garlic, thyme and oregano. Cook until the mushrooms begin to release their liquid, about 7-10 minutes.
- Meanwhile, remove the dried mushrooms from the measuring cup while reserving the liquid. Discard any hard pieces then finely chop the rest. Add them to the pot along with the cooked mushrooms and 2 tablespoons of tomato paste. Stir everything together and cook for another 3 minutes.
- Pour in the red wine and the reserved dried mushroom liquid, being careful to avoid any sandy bits that have settled to the bottom. Bring to a boil, reduce to a simmer and cook for 10 minutes, until liquid has reduced by half.
- In a small bowl or measuring cup, use a fork to mash together the vegan margarine and the flour until it forms a crumb-like texture. Add it to the pot while continuing to stir, until smooth. Cook a few minutes more, or until the sauce thickens. Add salt, to taste.
- Serve warm with mashed potatoes, fresh cracked pepper, chives, plus a glass of leftover red wine, and enjoy!