PREP TIME: 15 mins | COOK TIME: 45 mins | TOTAL TIME: 1 hr | SERVINGS: 4
Super rich in flavour, this recipe will have you enjoy traditional favourites with a vegan flare. Don’t be intimidated because this delicious Mushroom Bourguignon is so easy to throw together!
INGREDIENTS
1 tablespoon olive oil
1 small onion diced
4 garlic cloves minced
10 ounces mushrooms sliced
1/4 c red wine such as Pinot Noir
1 tablespoon tomato paste
1 teaspoon salt or to taste
1 teaspoon Italian herbs
1 teaspoon onion powder
1/4 teaspoon red pepper flakes
1 c carrots diced
1 c celery diced
2 c vegetable broth
1 tablespoon plant-based or regular butter
1/4 c parsley chopped
Flour Slurry:
1 tablespoon flour
1/8 c water
How to make Mushroom Bourguignon
Step 1: Add the oil, mushrooms, onion, and garlic in a deep non-stick skillet or saucepan. Cook until brown over medium heat.
Step 2: Pour in the red wine and continue to cook for a minute or two more until the liquid begins to evaporate.
Step 3: Stir in the salt, Italian herbs, onion powder, red pepper flakes, and tomato paste and cook for a minute more.
Step 4: Add in the carrots, celery, and vegetable stock. Bring the mixture to a boil, then adjust the heat to medium-low. Cover the pan tightly with the lid and continue to cook for approximately 30 minutes or until the veggies are tender.
Step 5: Prepare the flour slurry. Stir a tbsp flour with 1/8 cup water. Add this into the mushroom sauce along with the butter. Stir well. Pour in extra water or stock to reach the sauce’s desired consistency.
Step 6: Stir in the fresh parsley and serve.
NOTES:
Serve the Mushroom Bourguignon over mashed potatoes or mashed cauliflower. Perfect with fettuccine or linguine or any wide noodles. Or top with rice, quinoa, barley, farro, or bulgur. My favourite is to serve this over roasted potatoes with a glass of red wine.
Feel free to use mushroom broth instead of vegetable as it adds more depth mushroom flavour and aroma.
Be careful with the salt. Add just enough if you are using a well seasoned and salted broth.
Before adding the wine, make sure to caramelize the onion and brown the mushrooms.
Add more water or broth at the end to get your desired consistency.
NUTRITION FACTS:
Calories: 148kcal | 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
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 4 garlic cloves minced
- 10 ounces mushrooms sliced
- 1/4 c red wine such as Pinot Noir
- 1 tablespoon tomato paste
- 1 teaspoon salt or to taste
- 1 teaspoon Italian herbs
- 1 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 1 c carrots diced
- 1 c celery diced
- 2 c vegetable broth
- 1 tablespoon plant-based or regular butter
- 1/4 c parsley chopped
- Flour Slurry:
- 1 tablespoon flour
- 1/8 c water
Instructions
Step 1: Add the oil, mushrooms, onion, and garlic in a deep non-stick skillet or saucepan. Cook until brown over medium heat.
Step 2: Pour in the red wine and continue to cook for a minute or two more until the liquid begins to evaporate.
Step 3: Stir in the salt, Italian herbs, onion powder, red pepper flakes, and tomato paste and cook for a minute more.
Step 4: Add in the carrots, celery, and vegetable stock. Bring the mixture to a boil, then adjust the heat to medium-low. Cover the pan tightly with the lid and continue to cook for approximately 30 minutes or until the veggies are tender.
Step 5: Prepare the flour slurry. Stir a tbsp flour with 1/8 cup water. Add this into the mushroom sauce along with the butter. Stir well. Pour in extra water or stock to reach the sauce's desired consistency.
Step 6: Stir in the fresh parsley and serve.
Notes
Serve the Mushroom Bourguignon over mashed potatoes or mashed cauliflower. Perfect with fettuccine or linguine or any wide noodles. Or top with rice, quinoa, barley, farro, or bulgur. My favourite is to serve this over roasted potatoes with a glass of red wine. Feel free to use mushroom broth instead of vegetable as it adds more depth mushroom flavour and aroma. Be careful with the salt. Add just enough if you are using a well seasoned and salted broth. Before adding the wine, make sure to caramelize the onion and brown the mushrooms. Add more water or broth at the end to get your desired consistency.
