This cozy vegan mushroom bourguignon is the deeply savory and comforting dish you’ll need 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 condominium.
I hadn’t been positive a few vegan try at this basic dish. I’d thought of making it prior to now and had thought-about plenty of elements to make use of rather than boeuf: seitan, tempeh, and so forth.
Ultimately, hearty and earthy mushrooms had been the proper alternative for a plant-based expression of the deeply savory, wine-infused, wintery stew.
In fact, you would make the mushroom bourguignon at any time of 12 months, everytime you’re craving healthful consolation meals.
However I feel that it’s an ideal dish for evoking coziness by means of the colder months of the 12 months. It may be a fantastic vegan crowd-pleaser for vacation meals, too. So, let me say somewhat extra about the way it comes collectively.
What’s bourguignon?
Once you see a recipe for bourguignon, your may instantly hear Julia Youngster’s lilting voice, exclaiming “boeuf bourguignon!”
In reality, bourguignon isn’t a particular recipe, however fairly a preparation type. It consists of onions and mushrooms which were simmered in pink wine.
Often that wine is pink Burgundy, therefore the classification of this recipe as a Burgundian dish. And the simmering liquid is often seasoned with a bouquet garni: a cluster of bay leaves, parsley stems, and thyme sprigs.
A protein, like beef or veal, might 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 could have grow to be related to meat over time, nevertheless it’s essentially a mushroom dish.
For this reason a plant-based expression of the recipe makes a lot sense and feels so genuine.
Mushroom bourguignon elements
Mushrooms are after all the star of the present on this recipe, however there are a number of different key elements.
Mushrooms
My bourguignon requires a pound and a half of mushrooms. It is 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 numerous worthy plant-based elements.
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 nicely 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 sort of mushroom. White, or button, mushrooms are sources of the above.
You should use 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 search out them frozen.
I often use frozen pearl mushrooms after 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 search out.
Purple wine
For the document, I don’t pour good pink Burgundy into my mushroom bourguignon, even when that’s the standard alternative!
A dry pink wine—ideally one thing full or medium-bodied—will work simply superb within the recipe.
In case you want 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 somewhat 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 often. But I discover it very useful to additionally retailer vegan chicken-style and beef-style broth or bouillon as nicely.
Some of 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 finest for mushroom bourguignon.
There are a selection of vegan beef broth bases on the market. Orrington Farms makes one, as does the Gardein model and Higher Than Bouillon.
In case you can’t discover an choice for beef flavoring, then vegetable broth will work nicely within the mushroom bourguignon, too.
Tomato paste
On first inspection tomato paste may not appear to make sense right here. Nonetheless, it’s included in Julia Youngster’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 speculated to be meat-like, I want its distinctive savoriness to both soy sauce or tamari.
That stated, you’ll be able to undoubtedly substitute soy sauce for liquid aminos if that’s what you’ve 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, nevertheless it’s not a tough recipe to make.
As with making risotto or caramelizing onions, the important thing right here is to summon up some persistence 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 conventional soup base of onion, carrot, and celery is included, too.
These greens needs 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 shriveled. Subsequent, you’ll stir within the tomato paste, after which deglaze the whole lot with pink wine.
The wine needs to be simmered till it’s decreased by about three quarters. In case you aren’t cooking with wine, then you should 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 the whole lot 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. It will thicken the dish somewhat earlier than you serve it.
In case you’re utilizing pearl onions which can be frozen, be sure you 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 extend its cooking time.
Step 4: Season to style and serve
Lastly, style the stew and add black pepper. In case you like, you’ll be able to add somewhat additional liquid aminos.
If the stew is simply too thick to your liking, you’ll be able to add a splash of broth. And when you’d want it to be thicker, you’ll be able to simmer it for one more 5 minutes or so, permitting extra liquid to cut back.
Serving strategies
There are lots of methods to serve the mushroom bourguignon. Listed below are some concepts:
- Over mashed potatoes
- On high of a mattress of pasta
- With a cooked complete grain, like quinoa or farro
- Over a some delicate polenta
- With a number of slices of bread or focaccia
Personally, I just like the mashed potato choice finest. 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 alternative (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 onions, contemporary or frozen (thawed and drained previous to utilizing)
- Freshly floor black pepper, to style
- Fluffy vegan mashed potatoes (non-compulsory, for serving; alternatively, delicate polenta or pasta)
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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 usually, or till the onions is translucent and carrots have gotten tender. Add the garlic to the skillet and sauté for yet one more minute, stirring usually.
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Add the mushrooms to the skillet. Prepare dinner, stirring as soon as each minute or so, for 10-Quarter-hour, or till the mushrooms have launched their juices. They are going to be tender and enormously shriveled.
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Stir within the tomato paste. Add the pink wine to the skillet and proceed cooking the greens, stirring often, for 8-10 minutes, or till the wine has decreased 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 one more 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 somewhat additional liquid aminos or tamari if further salt is desired.
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Serve the mushrooms over mashed potatoes (alternatively, over delicate and creamy polenta, a complete grain of alternative, or pasta), and revel in.
*In case you want 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. Quite than ready for the liquid to cut back, you’ll be able to transfer on straight away to step 4.
I like this recipe a lot, and I’m already fascinated with after 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
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