Mushroom Bourguignon Recipe - Vegan Mushroom Stew - How to Make Bourguignon Without Meat

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice mimics the sweetness of wine without the alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Using water with seasonings can reduce costs.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch is a gluten-free thickener that can be less expensive.

Prep the ingredients by slicing and chopping the mushrooms into 1-inch chunks, using a mix of shiitake, oyster, and cremini mushrooms.

Thinly slice two carrots and dice a large leek, cleaning the leek by removing the roots and dark green leaves, then rinsing the layers under water.

Thinly slice 3-4 ounces of chanterelle or oyster mushrooms separately for frying later.

In a large Dutch oven or pot, heat 2 tablespoons of ghee over medium heat.

Stir in enough mushrooms to cover the bottom of the pot in a single layer along with 4-8 ounces of pearl onions, cooking in batches if necessary.

Let the mushrooms and onions brown for about 3 minutes without moving them, then stir and brown the other side for another 2-3 minutes.

Use a slotted spoon to remove the browned mushrooms and onions from the pot and set them aside.

Add another 2 tablespoons of ghee and repeat the browning process with the next batch of mushrooms and pearl onions, seasoning with salt and pepper.

Reduce the heat to medium-low, add another tablespoon of fat, and add the diced leeks and sliced carrots, sautéing until the leeks are lightly golden and softened, about 5 minutes.

Add 2 minced or sliced garlic cloves and sauté for another minute.

Stir in 1 tablespoon of tomato paste and cook for 1 minute.

Add 2.5 tablespoons of flour and cook for 1 minute, stirring constantly.

Pour in 1.5 cups of dry red wine and 1.5 cups of mushroom vegetable or beef broth, along with 1 tablespoon of tamari or soy sauce, 1/2 teaspoon of dried thyme, and 1 bay leaf.

Scrape up any browned bits at the bottom of the pot with a spatula until the bottom is clean and smooth.

Add the reserved chopped mushrooms and pearl onions back to the pot and bring it to a simmer.

Partly cover the pot and simmer on low heat until the carrots and onions are tender and the sauce is thick, about 30-40 minutes.

Taste and adjust seasoning with salt or soy sauce if needed.

Stir in 1 clove of grated garlic just before serving.

In a small skillet over high heat, add 1/2 tablespoon of butter or oil and half of the sliced chanterelles or oyster mushrooms.

Cook without moving until crisp and brown on one side, about 1-2 minutes, then flip and cook the other side.

Remove from the pan and sprinkle with salt and paprika, then repeat with the remaining mushrooms.

Serve the mushroom stew over noodles, polenta, mashed potatoes, or mashed cauliflower, topped with the crispy fried mushrooms.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens