Vegan Mushroom Bourguignon
This Vegan Mushroom Bourguignon is a healthy and comforting meal that’s perfect for a romantic night in. It’s naturally gluten-free too!
Love is in the air! Can you feel it?
I know Valentine’s Day is considered a “Hallmark holiday” but I can’t help feeling lovey dovey this time of year. It probably has something to do with all of the chocolate.
Brandon, on the other hand, is Mr. Anti-Valentine’s Day so we don’t usually do anything special to celebrate. However, between not going out to dinner for several months and working endlessly on recipes for the blog, I really need a night away from the kitchen. So we might have to make an exception this year, and by might I mean I already made us a reservation at our favorite vegetarian wine bar. :)
I’m obviously not doing the best job convincing you to stay-in this Sunday, but if that’s what you happened to have planned then I’ve got the perfect romantic meal for you to make!
Some of you may have heard of Beef Bourguignon which is a traditional French recipe made with burgundy, or red wine. I consider anything French to be synonymous with romance and the fact that it’s made with red wine immediately takes it up about five notches on my love meter.
While I’ve never actually had Beef Bourguignon, I’ve made this vegan version with mushrooms many times over the past couple of years and this is the second time it’s made an appearance on the blog. Since then I’ve tweaked it slightly to make it more flavorful, and also updated the pictures in efforts to do it the justice it deserves.
The main difference between the first version I shared and this one is the addition of dried porcini mushrooms. I use them all the time in one of our favorite Giada recipes and I knew they would add a really nice depth to the sauce in this dish.
They aren’t always easy to find but most mainstream grocery stores should carry them. I’ve been able to locate them at Publix, Safeway and Whole Foods over the years.
For this recipe, you soak them in hot water first so that they release their savory umami flavor into the liquid. Once they’re rehydrated, you chop them up, add them to the pot along with the fresh mushrooms and vegetables, pour in the reserved liquid with full bodied dry red wine, and let it simmer so that it’s absorbs all of that savory goodness.
I served it with mashed potatoes instead of pasta which makes it even more comforting and hearty. It honestly has such a delicious, earthy flavor that I would feel confident serving it to any meat eater.
Whether you make it for a special occasion or just because, it’s sure to make you feel the love. I hope you enjoy it. Cheers to love!
Vegan Mushroom Bourguignon
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
For the Mushroom Bourguignon
1 ounce dried porcini mushrooms
16 ounces sliced mushrooms (such as cremini)
2 tablespoons olive oil, divided
1 yellow onion, diced
2 carrots, diced
1 red bell pepper, cored and diced
4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt & pepper
2 tablespoons tomato paste
1 cup full bodied dry red wine
2 tablespoons vegan margarine (such as Earth Balance)
2 tablespoons flour (such as spelt or brown rice flour)
For the Mashed Potatoes
4 large russet potatoes
1/2 cup plain unsweetened almond milk
2 tablespoons vegan margarine
1 teaspoon garlic salt
1/2 teaspoon pepper
To make the mashed potatoes: Wash the potatoes then place them in a large pot and cover with water by at least three inches. Bring to a boil and cook for about 20 minutes, or until soft enough to mash. I like to pierce it with a knife to check for softness. Drain the potatoes and set aside to cool. Once they are cool enough to handle, use your hands to slide the skins off then transfer them back to the pot. Pour in the almond milk and vegan margarine then use a potato masher to mash together until smooth. Add the garlic salt and pepper then continue to mash until well combined.
To make the bourguignon: In a measuring cup, add one cup of hot water along with the dried mushrooms and set aside. In a large pot, warm one tablespoon of olive oil over low to medium heat. Add the sliced mushrooms and cook for 3 minutes. Transfer them with their juices to a plate and set aside. To the same pot over medium heat, add the remaining tablespoon of olive oil along with the onion, carrot, bell pepper, garlic, thyme, oregano, salt & pepper and cook for 5 minutes. Remove the dried mushrooms from the measuring cup while reserving their liquid. Discard any hard pieces then finely chop the rest. Add them to the pot along with the cooked mushrooms and 2 tablespoons of tomato paste. Stir everything together and cook for another 5 minutes. Pour in the red wine and the mushroom liquid then bring to a boil. Allow to cook for 10 minutes, until liquid has reduced by half, then reduce heat to low. In a small bowl, combine the vegan margarine and the flour by mashing them together with a fork. Add it to the pot and stir together until the sauce thickens.
Serve warm with mashed potatoes, top with chopped chives and enjoy!
Nutrition Facts are for one serving