Print

Vegan Mushroom Bourguignon Recipe

Print Recipe

★★★★★

4.3 from 59 reviews

This Vegan Mushroom Bourguignon is a hearty, plant-based twist on the classic French beef stew, featuring a rich mushroom and vegetable sauce simmered in red wine and herbs, served alongside creamy mashed potatoes. Perfect as a comforting gluten-free and dairy-free meal, it combines earthy flavors with a luscious sauce and velvety mashed potatoes for a satisfying dinner.

Ingredients

Scale

Mushroom Bourguignon

  • 1 oz dried mushrooms (or 10 oz fresh sliced mushrooms)
  • 1 tbsp oil
  • 1/2 large onion, diced
  • 2 small/medium carrots, chopped
  • 2/3 cup peas (frozen, optional)
  • 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 plant-based milk
  • 3/4 tbsp cornstarch (or arrowroot flour)

Mashed Potatoes

  • 4 medium-sized potatoes
  • 1/4 cup canned coconut milk
  • 1/2 tsp nutmeg (or to taste)
  • Black pepper (to taste)
  • Sea salt (to taste)

Instructions

  1. Soak Mushrooms: Soak the dried mushrooms in warm water for 15-20 minutes to rehydrate, then drain. If using fresh mushrooms, skip this step.
  2. Prepare Mashed Potatoes: Peel and chop the potatoes, place them in a pot with water and salt, and bring to a boil. Cook on medium heat for about 15 minutes or until tender. Drain and return potatoes to the pot. Add coconut milk, nutmeg, black pepper, and sea salt to taste, then mash with a potato masher until smooth. Set aside.
  3. Sauté Vegetables: Heat oil in a pan over medium heat. Add diced onion and sauté for 4-5 minutes until softened. Add the drained mushrooms, chopped carrots, peas, minced garlic, thyme, onion powder, sea salt, black pepper, and smoked paprika. Cook for an additional minute, stirring frequently.
  4. Deglaze with Wine: Pour in the red wine and cook for about 2 minutes to allow the alcohol to evaporate and flavors to meld.
  5. Add Sauces and Broth: Stir in tamari (or soy sauce) and vegetable broth. Reduce heat to low-medium, cover with a lid, and let simmer for 10-12 minutes until the carrots and peas are tender.
  6. Thicken the Sauce: In a bowl, whisk together plant-based milk and cornstarch until smooth and lump-free. Add this mixture to the pan, stirring constantly as the sauce thickens. Simmer for a few more minutes.
  7. Season and Serve: Taste and adjust seasoning with additional salt, pepper, or spices as desired. Serve the mushroom bourguignon hot alongside the creamy mashed potatoes. Store leftovers in a covered container in the refrigerator for up to 3 days.

Notes

  • If using dried mushrooms, soaking them in warm water rehydrates and intensifies their flavor; fresh mushrooms can be used directly.
  • Choose a dry red wine for deglazing, such as Pinot Noir or Merlot, to complement the earthy flavors.
  • Canned coconut milk adds creaminess and a subtle sweetness to the mashed potatoes without dairy.
  • Use a potato masher for the potatoes to maintain a rustic texture, avoiding blenders or food processors that can make them gluey.
  • Adjust salt and pepper according to taste, especially if using tamari, which is salty.
  • Optionally include frozen peas for added color and sweetness.

Keywords: Vegan Mushroom Bourguignon, Plant-based Stew, Mushroom Stew, Vegan Comfort Food, French Vegan Recipe, Dairy-free Bourguignon

Find it online: https://foodiecara.com/vegan-mushroom-bourguignon-recipe/