Recipe

Vegetarian Mushroom Bourguignon

Mushroom Magic Bourguignon

4.6 out of 5

Vegetarian cuisine is all about creating delicious and nutritious meals without the use of meat. This Mushroom Bourguignon recipe is a vegetarian twist on the classic French dish, Beef Bourguignon. It is a hearty and flavorful dish that is perfect for a cozy night in.

Stew› Beef bourguignon

European cuisine› Western European cuisine› French cuisine

Cuisine styles› Vegetarian cuisine

Preparation time

30 minutes

Cooking time

30 minutes

Total time

60 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if butter is substituted with vegan butter or oil)

Allergens

Wheat (flour)

Not suitable for

Gluten-free (flour is used as a thickener), Paleo, Keto, Low-carb, Dairy-free (butter is used)

Ingredients

This recipe replaces the beef with mushrooms, making it a vegetarian-friendly dish. The use of red wine, onions, and garlic still gives it the rich and savory flavor that is characteristic of Beef Bourguignon. We alse have the original recipe for Beef bourguignon, so you can check it out.

2 tbsp (30ml) olive oil 2 tbsp (30ml) olive oil
2 tbsp (30g) butter 2 tbsp (30g) butter
2 onions, chopped 2 onions, chopped
3 garlic cloves, minced 3 garlic cloves, minced
2 cups (475ml) vegetable broth 2 cups (475ml) vegetable broth
2 cups (475ml) red wine 2 cups (475ml) red wine
2 tbsp (30g) tomato paste 2 tbsp (30g) tomato paste
1 tsp (5g) thyme 1 tsp (5g) thyme
1 tsp (5g) rosemary 1 tsp (5g) rosemary
1 lb (450g) mushrooms, sliced 1 lb (450g) mushrooms, sliced
2 tbsp (30g) all-purpose flour 2 tbsp (30g) all-purpose flour
Salt and pepper, to taste Salt and pepper, to taste

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 14g, 5g
Carbohydrates (total, sugars): 16g, 7g
Protein: 8g
Fiber: 4g
Salt: 1g

Preparation

1.
In a large pot, heat the olive oil and butter over medium heat.
2.
Add the onions and garlic and sauté until softened.
3.
Add the vegetable broth, red wine, tomato paste, thyme, and rosemary. Bring to a boil.
4.
Add the mushrooms and reduce heat to a simmer. Cook for 20 minutes.
5.
In a small bowl, whisk together the flour and 1/4 cup (60ml) of water. Add to the pot and stir well.
6.
Simmer for an additional 10 minutes, or until the sauce has thickened.
7.
Season with salt and pepper to taste.

Treat your ingredients with care...

Mushrooms — Use a mix of different types of mushrooms for a more complex flavor.

Tips & Tricks

Serve with mashed potatoes or crusty bread to soak up the delicious sauce.
Use a good quality red wine for the best flavor.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.