Vegetarian Mushroom Bourguignon

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.

Heat about 2 Tablespoons olive oil in a large pot placed over medium heat. Once hot, stir in half of the mushrooms and half of the pearl onions. Cook, until they are lightly brown on the bottom, then stir and cook on the other side. Season with salt and pepper. Using a slotted spoon, transfer the cooked mushrooms and onions to a shallow dish or plate, while cooking the remaining ones. Transfer the last batch to the same shallow dish, and set aside.

Reduce heat to medium low and add one more Tablespoon of olive oil in the pot. Add shallots, carrots, celery, and saute for about 5 minutes or until soften, stirring often. Add the minced garlic and saute for one more minute. If necessary, add a splash of olive oil, then stir in the tomato paste and the flour. Add the vegetable stock cube, wine, water, as well as the herbs (bay leaf, thyme and rosemary).

Add the reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and the sauce has thickened, about 30-40 minutes. Add a little bit more water of stock if the sauce is too thick. Taste and adjust seasoning as needed, and remove the herbs from the pot.

Add fresh, chopped parsley over the pot, give a good stir, then serve the mushroom bourguignon with a side of mashed potatoes. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens