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Mushroom Bourguignon Recipe Easy Hearty French Vegan Dinner Idea

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A hearty, vegan twist on the classic French bourguignon featuring a blend of mushrooms simmered in red wine and herbs for a rich, comforting meal perfect for any occasion.

Ingredients

Scale
  • 16 oz (450 g) cremini mushrooms, cleaned and sliced
  • 8 oz (225 g) shiitake mushrooms, stems removed and sliced
  • 8 oz (225 g) portobello mushrooms, diced
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 ½ cups (360 ml) dry red wine (Pinot Noir or Merlot recommended)
  • 1 ½ cups (360 ml) vegetable broth, homemade or low-sodium store-bought
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • 2 tablespoons all-purpose flour (or gluten-free flour, cornstarch, or arrowroot powder for gluten-free)
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Clean and slice all the mushrooms, chop the onion and carrots, and mince the garlic.
  2. Heat 2 tablespoons of olive oil over medium heat in a large heavy-bottomed skillet or Dutch oven until shimmering but not smoking.
  3. Add mushrooms in batches to avoid overcrowding and cook each batch for 6-8 minutes until golden and most moisture is released. Stir occasionally.
  4. Remove mushrooms and set aside.
  5. In the same pan, sauté chopped onion and carrots for 5-7 minutes until softened and starting to brown, stirring often.
  6. Add minced garlic and 2 tablespoons tomato paste; cook for 1-2 minutes until fragrant.
  7. Deglaze the pan with 1 ½ cups red wine, scraping up browned bits; simmer for 5 minutes to reduce slightly.
  8. Add vegetable broth, balsamic vinegar, thyme, and bay leaves; stir and return mushrooms to the pan. Bring to a gentle simmer.
  9. Mix 2 tablespoons flour with a small amount of cold vegetable broth to form a slurry. Slowly whisk into the simmering mixture.
  10. Cook for another 10-15 minutes until the sauce thickens and coats the mushrooms, stirring occasionally.
  11. Season with salt and freshly ground black pepper to taste. Remove bay leaves before serving.
  12. Garnish with chopped fresh parsley and serve hot.

Notes

Brown mushrooms in batches to avoid steaming and achieve caramelization. Use fresh thyme for brighter flavor. Add flour slurry slowly to prevent lumps. If sauce thickens too much, add a splash of broth or water. For gluten-free, substitute flour with cornstarch or arrowroot powder. Red wine adds depth but can be replaced with extra broth and balsamic vinegar if avoiding alcohol.

Nutrition

Keywords: mushroom bourguignon, vegan bourguignon, French vegan dinner, hearty mushroom recipe, plant-based bourguignon, easy vegan dinner, mushroom stew

Find it online: https://blairrecipes.com/mushroom-bourguignon-recipe-easy-hearty-french-vegan-dinner-idea/