Vegan Mushroom Bourguignon
Vegan Mushroom Bourguignon is your greatest savory mushroom stew made in one-pot and served on pasta, cauliflower mash or farro and mashed potatoes! This is so healthy and so delicious meal plan.
Servings 4
Calories 167kcal
Ingredients
- 2 cups vegetable-broth
- 2 lbs mushrooms sliced (brown, crimini)
- 2 or 3 cloves garlic minced
- 1 large-carrot diced
- 1 yellow-onion diced
- 2 tbsp tomato-paste
- 1 heaping tsp fresh-thyme leaves or ½ tsp dried
- 1 cup pearl-onions peeled and ends trimmed (thawed if frozen)
- 1 cup full-bodied red-wine
- 1½ tbsp flour
- mineral-salt and cracked-pepper to taste
- 2 tbsp olive-oil divided
- farro, mashed potatoes or pasta of choice or roasted (for serving)
Instructions
- In a heavy-pot or large-dutch, heat 1 tbsp oil on medium-high-heat, then add pearl onions & mushrooms, sear till they start to a tiny coloring for 3-4minutes.
- Reduce heat to moderate, add the carrots, garlic, onions, thyme, pepper & salt then simmer for 5-7minutes, stirring occasionally, or till onions are lightly-browned.
- Gradually add the red-wine into the pot & then scrap any bits that are stuck to the sides or bottom. Turn heat to medium-high & reduce wine by half.
- Stir in broth & tomato paste, bring to a boil, reduce heat to low and simmer for 20minutes or till mushrooms are extremely tender.
- Let simmer and covered, stirring occasionally and revel in the superb aroma.
- In a small-bowl, mix together the remaining tbsp oil or water, using flour to make a paste. Then stir in the stew. Simmer for 10 minutes. If the sauce is too thin, boil it down to the right consistency. Season to taste.
- Serve spooned over a bed of farro, oven roasted red potatoes, pasta of choice or mashed potatoes.
Notes
Oil-free: To create this mushroom bourguignon-oil-free, use vegetable-broth in place of oil when sauteeing. Rather than creating a oil and flour-paste, blend of 2 tsp cornstarch with 1 ½ tsp, building a slurry.
Do not care to use wine, forget the step, including 2 ½ cups of vegetable-broth instead of 2-cups.
To Store:
- Freezer: Maintain saved in the freezer up to 2-3weeks. To freeze, let cool and store in freezer safe containers or in large ziplock bags. Let thaw before reheating.
- Refrigerator: Leftovers will keep for 5-6days in the fridge, kept in a covered container.
- Reheat: Just rewarm on the stovetop over-low heat till warmed through. Alternately, reheat in the microwave fow a few seconds intervals, stirring after each, till warm.