soup · vegan

Mushroom Bourguignon

Hello y’all!

It’s a beautiful day here in Oklahoma. The temperature will reach 60 degrees before the sun goes down, it’s bright and sunny, and the birds are chirping.

I understand most of the Eastern United States is looking at a completely different scenario right now. A lot of people are buried under feet of snow! I’m sure we’ll get another bad winter storm before the season changes over into spring, but for now we’re going to enjoy what beautiful weather we do have.

I’ll tell you one thing: I’m going to save this mushroom stew recipe for when the temperature dips below freezing.

Talk about a good, hearty, winter meal. This stew has everything in it and more.

I love dabbling in vegan foods a few times a week, and this recipe came from that curiosity. You don’t even miss the traditional beef in this stew. The mushrooms fill a meaty void because they’re, well, meaty. Mushrooms have always been a good go-to meat replacement, and this stew is no different.

You have to use a lot of mushrooms, though. I probably cooked down about 2 1/2 pounds of them. I used a mix of baby portobello and white mushrooms, some sliced, some diced, and some quartered. I wanted to get a ton of different textures in there and I really wanted to mimic the typically uneven sizes of meat chunks.

Even if you’re not vegan, or vegetarian, I implore you to try this recipe out. It really is fit for all tastes.

Enjoy!

Mushroom Bourguignon

  • Servings: 8-10
  • Difficulty: Easy
  • Print

A vegan twist on a French classic. So good you won't even miss the meat.

Ingredients

  • 2 1/2 pounds mixed mushrooms (baby portobello, white, shiitake, oyster), some diced and some quartered
  • 2 TBS. olive oil
  • 1 cup pearl onions, peeled and ends trimmed
  • 2 large carrots, diced
  • 1 yellow onion, diced
  • 1 tsp. dried thyme
  • 3 cloves garlic, minced
  • 1 cup red wine
  • 2 cups vegetable broth
  • 2 TBS. tomato paste
  • 1 1/2 TBS. flour
  • Cooked brown rice, for serving

Directions

  1. Heat olive oil in a large, heavy-bottoms pot or Dutch oven. Cook mushrooms, a few at a time (don’t crowd the pan) until brown and crispy on the bottom.
  2. Stir in carrots, onions, pearl onions, thyme, salt, pepper and garlic. Saute for 5-7 minutes.
  3. Slowly pour in red wine and scrape any brown bits from the bottom of the pan. Bring to a boil, reduce heat to a simmer, and let wine reduce by half.
  4. Stir in tomato paste and broth. Let mixture simmer for another 20 minutes, or until mushrooms are very tender.
  5. In a small bowl, whisk together some oil and flour to make a paste. Stir into the stew and continue simmering for another 10 minutes.
  6. Serve on top of a bed of cooked brown rice.

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