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Vegetarian Mushroom Bourguignon

This is my go-to holiday entree because it's hearty and goes so well with other typical holiday dishes. Just because you don't eat meat, doesn't mean you have to have a holiday dinner that just consists of sides.


Course: Dinner, Main Course

Cuisine: French

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 3


INGREDIENTS

Mushroom Bourguignon

  • 1 oz (28 g) dried mushrooms OR 10 oz fresh sliced mushrooms

  • 1 tbsp oil

  • 1/2 large onion diced

  • 2 small/medium carrots chopped

  • 2/3 cup petite peas frozen

  • 3 garlic cloves minced

  • 3/4 tbsp fresh thyme or 1 tsp dried thyme

  • 1 tsp onion powder

  • 3/4 tsp sea salt or to taste

  • 1/4 tsp black pepper or to taste

  • 1/4 tsp smoked paprika

  • 1/3 cup red wine

  • 1/2 tbsp tamari or soy sauce

  • 3/4 cup vegetable broth ( 1/4 cup more if needed)

  • 1/4 cup milk or plant-based milk

  • 3/4 tbsp cornstarch or arrowroot flour

Mashed Potatoes:

  • 4 medium-sized potatoes

  • 1/4 cup milk or plant-based milk

  • 6 tablespoons butter or vegan butter

  • Black pepper & sea salt to taste



INSTRUCTIONS


  • Soak dried mushrooms in warm water for about 15-20 minutes, then drain. Skip this step if you are using fresh mushrooms.

  • Meanwhile, peel and chop potatoes, add them to a pot with water and salt. Bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper, and sea salt to taste and mash with a potato masher (don't use a food processor or blender). Set aside.

  • Heat oil in a pan over medium heat. Add onion and sauté for 4-5 minutes. Add drained mushrooms, carrot, peas, garlic, thyme, and all spices. Sauté for a further one minute, stirring frequently.

  • Add red wine. Cook for about 2 minutes. Then add tamari (or soy sauce), and vegetable broth.

  • Let simmer over low/medium heat with a lid on for about 10-12 minutes or until the carrots and peas are softened.

  • Combine milk and cornstarch in a bowl, stir with a whisk until there are no lumps. Add the mixture to the pan and stir (the sauce will thicken). Let simmer for a few more minutes.

  • Taste and adjust seasonings. Add more salt/pepper/spices if needed. Serve mushroom bourguignon with mashed potatoes and enjoy! Store leftovers covered in the refrigerator for up to 3 days.


ENJOY!

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