Mushroom Bourguignon

Written by Liz

I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

August 16, 2021

 

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Mushroom Bourguignon

This vegan take on the French classic is just as savoury and rich as the original. Mushrooms give a meaty and earthy umami flavour. Perfect for winter and tastes even better served the next day! Marinate the veggies the night before to get the best flavour.
Course Main Course
Cuisine French, Vegan
Keyword bourguignon, french vegan, mushroom bourguignon, mushroom recipe, vegan casserole, vegan dinner, vegan main course, vegan mushroom recipe, vegan recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Marinating time 10 hours
Total Time 11 hours 50 minutes
Servings 4 people
Cost $28

Equipment

  • Dutch oven

Ingredients

Marinade

  • 1 cup Farm Hand Organic Cabernet wine
  • 2 cups vegan beef stock

Stew

  • 12 very small onions whole pearl onions or shallots, peeled
  • 300g brown mushrooms cut into quarters
  • 300g button mushrooms cut into quarters
  • 2 bay leaf
  • 4 sprigs of thyme
  • 20 g dried porcini mushrooms
  • 3 tbsp vegan butter or margarine
  • 3 carrots peeled and cut into large 3cm pieces
  • 4 garlic cloves minced
  • 1 red capsicum diced
  • 2 tbsp tomato paste
  • 4 tbsp plain flour
  • 1 cup vegan beef broth
  • 1 cup Farm Hand Organic Cabernet
  • 1 tbsp soy sauce
  • olive oil for cooking
  • thyme extra, for garnish
  • mashed potatoes to serve

Instructions

Marinate

  • Place onions, carrots, bay leaves and thyme into a tupperware container or large bowl. Add 1 cup of red wine and 2 cups of beef broth. Leave to marinate in the fridge overnight, for at least 10 hours.

Sauté vegetables

  • Preheat oven to 180C/350F.
  • Drain the marinated vegetables, bay leaves and thyme. Reserve the marinade liquid. Separate the onion, carrots, bay leaves and thyme as they will be cooked separately.
  • Place porcini mushrooms in a medium bowl and add 1 cup of hot water to rehydrate for 20 minutes.
  • Heat generous lug of olive oil in Dutch oven over high heat. Add onions and sauté until there are golden patches. Remove to a separate bowl.
  • Add more olive oil as needed, then add fresh brown and button mushrooms. Sauté until all liquid is expelled. Remove and set aside with onions.
  • Once porcini mushrooms are rehydrated, drain and reserve the liquid. This will be added to the sauce. Finely dice the mushrooms.

Cook sauce

  • Reduce heat to medium, then add vegan butter or margarine to Dutch oven. Once melted, add carrot, bay leaves and thyme. Cook for 2-3 minutes, stirring constantly.
  • Add diced capsicum, cook for 2 minutes.
  • Add garlic, cook for 1 minute.
  • Add tomato paste and stir for 1 minute, ensuring all vegetables are well coated.
  • Add flour and stir well to combine. Flour will begin to form a paste.
  • Gradually add 1 cup of vegan beef stock, stirring constantly to ensure no lumps form. Then add the reserved marinade liquid, reserved porcini broth, soy sauce and cabernet. Stir well to combine.
  • Increase heat to high and bring to the boil. Reduce heat to low and simmer for 20 minutes.

Slow cook

  • Place lid onto your Dutch oven and transfer to oven for 60 minutes at 180C.
  • Serve over mashed potatoes with a few extra thyme leaves to garnish.

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