Vegan mushroom Bourguignon. Vegan Mushroom Bourguignon If comfort food is your muse, you're going to fall head over heels for this Mushroom Bourguignon. A rich and flavorful stew-like dish, brimming with roasted mushrooms and leeks, seasoned with thyme and bay. Serve this recipe over fluffy mashed potatoes, and you have the ultimate Thanksgiving or potluck dish.
Smoked paprika gives it a kick, while garlic, onion powder, and fresh thyme ensure that the taste of this dish is unforgettable.
This vegan Mushroom Bourguignon is a heady melange of flavors and textures in a smooth, velvety sauce.
Serve over a bed of flat noodles or mashed potatoes for the perfect meal you'll be talking and thinking about for weeks to come.
You can have Vegan mushroom Bourguignon using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Vegan mushroom Bourguignon
- You need 250 g of baby carrots.
- Prepare 250 g of baby onions.
- Prepare 850 g of mushrooms (chestnut).
- It's 1 cup of vegetable stock.
- You need 185 ml of red wine.
- You need 2 tbsp of tomato purée.
- You need 1 of small bunch fresh thyme.
- Prepare 2 of bay leaves.
- Prepare of Black pepper.
- Prepare 4 of minced garlic.
- It's 1 tbsp of olive oil.
Savory mushrooms and carrots in a rich red wine sauce over chewy pasta. This is a warm, hearty, and satisfying meal that will please everyone at your table. Vegan mushroom Bourguignon, you are going to be the dish that gets me over the loss of summer. Check out our most recent video!
Vegan mushroom Bourguignon step by step
- Peel the baby-onions and eliminate the tops and tails, but otherwise leave whole. Additionally top and tail the baby-carrots..
- Heat the oil in a large-pan then add the mushrooms, baby onions and baby carrots..
- Cook over a moderate heat for 5-10minutes, adding the garlic for the past few minutes of cooking time. The mushrooms must be tender and ought to have released their juices. The carrots and onions will nonetheless be rather hard..
- Add the red-wine and turn the heat. Simmer for a couple of minutes, then add the remaining ingredients. Mix well to blend..
- If necessary, move the mix to an oven-safe casserole-dish. Cover with a lid or any foil then bake at 375°F for 40minutes, or till the onions and carrots are cooked to your liking. Taste the seasoning. Serve and enjoy!.
This vegan mushroom bourguignon is rich, saucy, and comforting AF. The acidity of the wine is balanced nicely by the sweetness of the carrots, and the trio of seared mushrooms (cremini, shiitake, and maitake) pack a seriously hearty depth of flavor. The Key to Success Vegan Mushroom Bourguignon Vegan Mushroom Bourguignon First, let's do a little prep work. They should be easy to find and since they're dried, let's dump them in a bowl and cover them with hot water to rehydrate.
