This cozy vegan mushroom bourguignon is the deeply savory and comforting dish you’ll wish to eat all winter lengthy. Combined mushrooms provide a hearty texture and umami along with excessive dietary worth. The mushrooms are stewed with pink wine, garlic, pearl onions, and herbs. The result’s in an ultra-flavorful completed dish that may be served over mashed potatoes, polenta, toast, or a cooked complete grain.
After I tasted my first chunk of this vegan mushroom bourguignon, I exclaimed “YUM” out loud, alone in my residence.
I hadn’t been certain a few vegan try at this basic dish. I’d thought of making it up to now and had thought of quite a few substances to make use of instead of boeuf: seitan, tempeh, and so forth.
In the long run, hearty and earthy mushrooms had been the proper selection for a plant-based expression of the deeply savory, wine-infused, wintery stew.
After all, you would make the mushroom bourguignon at any time of yr, everytime you’re craving healthful consolation meals.
However I feel that it’s an ideal dish for evoking coziness by way of the colder months of the yr. It may be an amazing vegan crowd-pleaser for vacation meals, too. So, let me say slightly extra about the way it comes collectively.
What’s bourguignon?
If you see a recipe for bourguignon, your would possibly instantly hear Julia Little one’s lilting voice, exclaiming “boeuf bourguignon!”
In truth, bourguignon isn’t a selected recipe, however reasonably a preparation type. It consists of onions and mushrooms which have been simmered in pink wine.
Normally that wine is pink Burgundy, therefore the classification of this recipe as a Burgundian dish. And the simmering liquid is normally seasoned with a bouquet garni: a cluster of bay leaves, parsley stems, and thyme sprigs.
A protein, like beef or veal, will be added to the stew. Alternatively, if one simmers mushrooms and onions in a savory pink wine sauce and pours it over a filet of beef, then the meat turns into beef “à la bourguignonne.”
What stands out to me right here is that the greens—mushrooms and onions—are what give bourguignon its character.
Bourguignon might have turn out to be related to meat over time, but it surely’s essentially a mushroom dish.
That is why a plant-based expression of the recipe makes a lot sense and feels so genuine.
Mushroom bourguignon substances
Mushrooms are after all the star of the present on this recipe, however there are just a few different key parts.
Mushrooms
My bourguignon requires a pound and a half of mushrooms. This can be a lot of mushrooms, after all, however mushrooms cook dinner down a lot that it received’t really feel overwhelming as soon as the dish is completed.
As a dietitian I’m a giant skeptical of the time period “superfood.”
Nonetheless, we are able to use the phrase as a way of speaking about distinctive nutrient density. In that context, it factors us to loads of worthy plant-based substances.
Beans, kale, and beets, for instance, are superfoods. And by that definition, mushrooms earn superfood standing, too.
Mushrooms wealthy in phytonutrients which can be related in illness prevention, a effectively as fiber, folate, Vitamin D, selenium, potassium, and a few protein.
Even higher, these advantages aren’t restricted to a seasonal, uncommon, or particularly costly kind of mushroom. White, or button, mushrooms are sources of the above.
You should utilize a mixture of your favourite mushrooms for the mushroom bourguignon. I virtually all the time use chopped portobello caps, sliced child Bella, and sliced white mushrooms. Shiitake mushrooms and oyster mushrooms are additionally scrumptious additions to the stew.
Pearl onions
Rising up, I all the time ate pearl mushrooms across the holidays. However why solely then? Pearl mushrooms are so candy and scrumptious, and I like that it’s straightforward to seek out them frozen.
I normally use frozen pearl mushrooms once I make the bourguignon, however you’ll be able to after all use contemporary ones in the event that they’re in season and simple to seek out.
Crimson wine
For the file, I don’t pour good pink Burgundy into my mushroom bourguignon, even when that’s the standard selection!
A dry pink wine—ideally one thing full or medium-bodied—will work simply superb within the recipe.
If you happen to favor to not cook dinner with wine, then you’ll be able to skip the step within the recipe the place wine is added after which cooked down. As an alternative, add slightly additional broth (I give directions for this within the recipe card).
Broth
Vegetable broth is the kind of broth that I maintain in my home most frequently. But I discover it very useful to additionally retailer vegan chicken-style and beef-style broth or bouillon as effectively.
All these broth can add distinctive taste to soups. For instance, I actually like to make use of a vegan chicken-style broth in my chickpea noodle soup. And I feel {that a} beef-style broth works greatest for mushroom bourguignon.
There are a variety of vegan beef broth bases on the market. Orrington Farms makes one, as does the Gardein model and Higher Than Bouillon.
If you happen to can’t discover an possibility for beef flavoring, then vegetable broth will work effectively within the mushroom bourguignon, too.
Tomato paste
On first inspection tomato paste won’t appear to make sense right here. Nonetheless, it’s included in Julia Little one’s basic beef bourguignon recipe, and who am I to query Julia?
Truly, tomato paste actually does make sense within the stew: it’s very wealthy in umami, a savory style that we are inclined to affiliate with protein wealthy meals. The tomato paste helps to create a wealthy, salty sauce.
Bragg Liquid Aminos
Additionally on the subject of umami, and saltiness, Bragg Liquid Aminos provides each to the recipe.
I feel that liquid aminos has a particular taste of its personal, and for dishes which can be alleged to be meat-like, I favor its distinctive savoriness to both soy sauce or tamari.
That mentioned, you’ll be able to undoubtedly substitute soy sauce for liquid aminos if that’s what you’ve gotten at house.
Herbs
I don’t truly use a bouquet garni within the mushroom bourguignon, although you’re welcome to! As an alternative, I add chopped contemporary thyme and rosemary leaves.
Parsley is usually a good addition to or substitute for both of the others.
make vegan mushroom bourguignon
This isn’t an ultra-quick recipe to make, but it surely’s not a tough recipe to make.
As with making risotto or caramelizing onions, the important thing right here is to summon up some endurance and be content material with fairly a little bit of simmering and stirring.
The completed dish is price it, I promise.
Step 1: Sauté onion, carrot, and celery
Mushrooms and onions aren’t the one veggies within the bourguignon: a standard soup base of onion, carrot, and celery is included, too.
These greens ought to be sautéed for about six minutes, or till simply tender.
Step 2: Add and cook dinner down your mushrooms
Subsequent, you’ll add your many, many mushrooms to the skillet or pot that you simply’re utilizing (I like my sauté pan for this).
Prepare dinner them down till they’ve launched most of their juices and are enormously shrunk. Subsequent, you’ll stir within the tomato paste, after which deglaze all the pieces with pink wine.
The wine ought to be simmered till it’s diminished by about three quarters. If you happen to aren’t cooking with wine, then you need to use 1 / 4 cup of broth to deglaze the pan and transfer on with the recipe.
Step 3: Add onions, broth, and seasonings to the stew
Subsequent, you’ll add your pearl onions, broth, liquid aminos, and herbs to the skillet. Carry all the pieces to a delicate simmer.
Cowl the bourguignon and cook dinner for about 10 minutes, or till the onions are tender. Then, uncover the skillet or pot and permit the stew to simmer for 5 minutes extra. This may thicken the dish slightly earlier than you serve it.
If you happen to’re utilizing pearl onions which can be frozen, make sure to thaw them earlier than you make the mushroom bourguignon. In the event that they’re not thawed and drained, they could dilute the stew and delay its cooking time.
Step 4: Season to style and serve
Lastly, style the stew and add black pepper. If you happen to like, you’ll be able to add slightly additional liquid aminos.
If the stew is simply too thick in your liking, you’ll be able to add a splash of broth. And for those who’d favor it to be thicker, you’ll be able to simmer it for an additional 5 minutes or so, permitting extra liquid to scale back.
Serving solutions
There are numerous methods to serve the mushroom bourguignon. Listed here are some concepts:
- Over mashed potatoes
- On prime of a mattress of pasta
- With a cooked complete grain, like quinoa or farro
- Over a some tender polenta
- With just a few slices of bread or focaccia
Personally, I just like the mashed potato possibility greatest. My completely fluffy vegan mashed potatoes are a pillowy base for the stew, and so they complement its consolation meals vitality.
Meal prep & storage
Mushroom bourguignon, like most stew recipes, is nice for making forward. You possibly can retailer it in an hermetic container within the fridge for as much as 5 days and freeze it for as much as eight weeks.
The dish turns into much more flavorful as you retailer it.
Yields: 4 servings
- 2 tablespoons olive oil
- 3 shallots, chopped (substitute 1 yellow onion, chopped)
- 2 stalks celery, trimmed and chopped
- 2 carrots, trimmed, cleaned or scrubbed, and chopped
- 4 cloves garlic, minced
- 1 1/2 kilos cleaned mushrooms of selection (I like to make use of portobello caps, sliced child Bella, and sliced white mushrooms) (680g)
- 2 tablespoons tomato paste
- 1 cup pink wine* (240ml)
- 1 1/2 tablespoons Bragg Liquid Aminos or tamari
- 2 teaspoons contemporary thyme leaves (substitute 1 teaspoon dried thyme)
- 1 tablespoon chopped contemporary rosemary leaves (substitute 1 1/2 teaspoons dried rosemary)
- 1 1/2 cups vegetable or vegan beef-style broth (360ml)
- 1 1/2 cups pearl mushrooms, contemporary or frozen (thawed and drained previous to utilizing)
- Freshly floor black pepper, to style
- Fluffy vegan mashed potatoes (non-obligatory, for serving)
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Warmth the olive oil in a big, deep, lidded skillet, sauté pan, or heavy-bottomed pot over medium warmth. Add the shallots or onion, celery, and carrots. Sauté these greens for 5-6 minutes, stirring typically, or till the onions is translucent and carrots have gotten tender. Add the garlic to the skillet and sauté for another minute, stirring typically.
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Add the mushrooms to the skillet. Prepare dinner, stirring as soon as each minute or so, for 15-18 minutes, or till the mushrooms have launched their juices. They are going to be tender and enormously shrunk.
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Stir within the tomato paste. Add the pink wine to the skillet and proceed cooking the greens, stirring often, for 10 minutes, or till the wine has diminished by about three quarters.*
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Add the broth, liquid aminos or tamari, thyme, rosemary, and onions to the skillet. Carry the combination to a simmer, then flip the warmth to low. Cowl and simmer the mushrooms for 10 minutes, or till the onions are tender. Uncover and simmer for an additional 5 minutes, or till the stew seems thick and hearty.
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Style the mushrooms and add freshly floor black pepper to style. Add slightly additional liquid aminos or tamari if further salt is desired.
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Serve the mushrooms over mashed potatoes (alternatively, over tender and creamy polenta, a complete grain of selection, or pasta), and revel in.
*If you happen to favor to not cook dinner with wine, then skip including the wine within the third step of this recipe. As an alternative, add a further 1/4 cup / 60ml broth to deglaze the pan. Slightly than ready for the liquid to scale back, you’ll be able to transfer on immediately to step 4.
I like this recipe a lot, and I’m already enthusiastic about once I’ll make it once more (perhaps Christmas Eve?).
It’s becoming a member of my mashed potato bowls with tempeh gravy, skillet lasagna, and chickpeas à la king within the class of favourite consolation meals classics, made vegan.
I hope you’ll really feel the identical!
xo
