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Easy Mushroom Bourguignon

Easy Mushroom Bourguignon: Comfort Food With a Plant-Based Twist

Enjoy this Easy Mushroom Bourguignon, a plant-based twist on French comfort food, featuring mushrooms in a rich red wine sauce.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: French, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 12 ounces Baby Onions Substitute with regular onions, cut into quarters.
  • 12 ounces Baby Carrots Substitute with regular carrots, chopped.
  • 2 tablespoons Oil Can substitute with vegetable broth to make it oil-free.
  • 8 ounces Mushrooms Use a mix of chestnut and mini portobello mushrooms.
  • 3 cloves Garlic Use fresh minced garlic for best results.
  • 1 cup Red Wine Choose a good quality dry red wine or substitute with additional vegetable stock.
  • 2 tablespoons Tomato Puree
  • 1 teaspoon Fresh Thyme Dried thyme can be used in smaller amounts.
  • 2 leaves Bay Leaves Remove before serving.
  • 2 cups Vegetable Stock Opt for homemade or store-bought.
  • to taste Black Pepper

Equipment

  • large pan
  • oven-safe dish

Method
 

Step-by-Step Instructions for Easy Mushroom Bourguignon
  1. Begin by peeling the baby onions and cleaning your mushrooms. In a large pan, heat 2 tablespoons of oil over medium heat. Add the mushrooms, baby onions, and baby carrots, sautéing for 5-10 minutes until the mushrooms are tender and have released their juices, becoming golden brown.
  2. Once the vegetables are softened, stir in 3 minced garlic cloves, allowing them to cook for an additional 2 minutes.
  3. Pour in 1 cup of good-quality dry red wine, stirring gently to deglaze the pan. Increase the heat to medium-high and let it simmer for about 2-3 minutes.
  4. Next, mix in 2 tablespoons of tomato puree, 1 teaspoon of fresh thyme, 2 bay leaves, and 2 cups of vegetable stock.
  5. Transfer the mixture to an oven-safe dish, cover it, and bake in a preheated oven at 190°C (375°F) for about 40 minutes.
  6. Once baked, remove from the oven and check the seasoning, adding salt and pepper to taste. Serve hot over creamy mashed potatoes or with crusty bread.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 400mgPotassium: 650mgFiber: 7gSugar: 5gVitamin A: 100IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

Great paired with a side of Mini Pumpkin Pies for a complete meal.

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