Vegan Mushroom Bourguignon
If comfort food is your muse, you’re going to fall head over heels for this Mushroom Bourguignon. A rich and flavorful stew-like dish, brimming with roasted mushrooms and leeks, seasoned with thyme and bay. Serve this recipe over fluffy mashed potatoes, and you have the ultimate Thanksgiving or potluck dish.
Servings 4 people
- 2.5 -3 lb baby bella brown mushrooms (or a mix of mushrooms + 15 oz can unripe jackfruit)
- 1 medium leek sliced into rounds and rinsed well
- 4 heirloom carrots (cut at an angle into 1 inch pieces)
- 6 cloves garlic minced
- 2 tbsp flour (whole wheat, all purpose or gf)
- 2 tbsp tomato paste
- 6-8 sprigs fresh thyme
- 2 bay leaves
- 3/4 cup red wine vegan
- 2.25 cups vegetable broth low sodium
- 1/4 cup Italian parsley chopped
- S & P to taste
Slice or chop the leek into rounds or small pieces and rinse in a bowl of cold water. Drain well.
Preheat a heavy pot over medium heat and sauté the leeks in a drizzle of olive oil with a pinch of sea salt until wilted.
Add the chopped carrots and continue cooking until they begin to soften a bit and the leeks start to get some caramelization.
Stir in the flour then add the red wine and bring to a simmer while mixing well. Add the tomato paste and cook for a few minutes until the wine starts reducing then add the vegetable stock, bay leaf and thyme sprigs. Cook for a good 15 minutes until the carrots have softened to your liking.
Meanwhile rinse and cut the mushrooms into quarters or larger pieces to your liking.
Preheat the largest skillet you own over medium heat and add a drizzle of olive oil or vegan butter, the mushrooms and a pinch of sea salt. Work in batches if needed so as not to overcrowd the pan.
Turn up the heat as needed and allow the mushrooms to cook down until all the water has evaporated. At this point add another drizzle of olive oil or vegan butter and toss to coat well. Continue cooking until the mushrooms start to brown a bit.
Push some of the mushrooms to the side, drizzle a little olive oil in the center and add the minced garlic. As soon as you start to smell it use a spoon and toss to coat well with the rest of the mushrooms for about 30 seconds or so. Taste and season with more sea salt at this point if desired.
Transfer the garlic mushrooms to the pot with the red wine gravy and combine.
Adjust seasonings and serve over fluffy mashed potatoes garnished with fresh parsley and some red chili flakes for heat.
- Storage - Store in a sealed container in the fridge for up to 4 days.
- Can you freeze this dish? - Yes, you can definitely freeze this bourguignon recipe. Simply place it in an airtight container before freezing and keep it for up to 2 months.
- Reheating - Reheat using a skillet or saucepan over the stove. The microwave is a quicker option if need be.
- Make it a pie - To make a mushroom bourguignon pie, place all the gravy with the mushrooms in a round baking dish and top it with olive oil mashed potatoes. Broil or bake until golden brown on top.
- Use the mushroom stalks for your stock - I used all the mushroom stalks to make a flavorful mushroom stock simmered with thyme, parsley, bay leaves, and seasoned with nutritional yeast. You can use any store-bought stock you like, but try to choose a low-sodium one.
- Jackfruit version - If desired you can mix in one 15 oz can of green unripe jackfruit and cook until super soft and meaty. A very untraditional addition but super tasty nonetheless.
Calories: 101kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 640mg | Potassium: 421mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11352IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 2mg