Warm, hearty, and indulgent Balsamic Mushroom Bourguignon – with meaty mushrooms, pearl onions, thick-cut carrots, celery, and spices – simmered to perfection in a rich red wine sauce that taste like heaven in a bowl. Serve this one over mashed parsnips, potatoes, or noodles!
Ingredients:
- Mushrooms – Both portobello and petite mushrooms
- Carrots
- Celery
- Pearl onions – Use red or white onions if you can’t find or don’t have pearls
- Red wine – Make sure it’s vegan-friendly. I refer to Barnivore often!
- Vegetable broth
- Balsamic Vinegar – Try to use a good quality, aged balsamic if you can find one.
- Tomato paste
- Soy sauce or tamari
- Vegan butter
- Bay leaves
- Fresh thyme
- Cornstarch slurry – you could also use all-purpose flour
How to Make Mushroom Bourguignon
This bourguignon is actually really easy to make and it’s prepared using only ONE SKILLET, so cleanup is a breeze. It might be the perfect dinner for a romantic night in or any night of the week, actually! Let’s make it!
- Preheat your oven to 400°F
- Add sliced portobellos, whole petite mushrooms, thick-cut carrots, sliced celery, pearl onions, soy sauce (or tamari), balsamic vinegar, maple syrup, and melted butter to an oven-safe skillet. Toss well to coat all of the veggies.
- Transfer skillet to the oven and roast for 30 minutes.
- Return skillet to stove and add the red wine. Let this simmer for about 5 minutes over medium-high heat.
- Add the vegetable broth, tomato paste, bay leaves, and sprigs of thyme. Bring to a light boil, lower the heat, and simmer for another 10 minutes.
- Remove the bay leaves and sprigs of thyme.
- In a separate bowl, stir together the cornstarch and water.
- Whisk the cornstarch slurry into the stew until thickened – about 1 minute. Taste and add salt and pepper, if necessary.
- Serve over mashed parsnips, mashed potatoes, or noodles!
More Recipes:
Extra Creamy Spinach and Mushroom Wild Rice Soup
Crispy Oven Roasted Lemon Greek Potato Wedges
Hungarian Mushroom Soup Over Potatoes with Chick’n
One-Skillet Balsamic Mushroom Bourguignon
Ingredients
- 2 tablespoon Vegan Butter Melted
- 4 Portobello Mushrooms Cut into Large pieces (about 4-6 per mushroom)
- 6 Ounces Petite Mushrooms Leave whole
- 3 Large Carrots Sliced into thick rounds
- 1 Cup Celery Sliced
- 1 Cup Pearl Onions
- 1 tablespoon Balsamic Vinegar Use a good quality, aged balsamic if you have it
- 2 tablespoon Soy Sauce or Tamari
- 1 tablespoon Maple Syrup
- 1 Cup Red Wine
- 2½ Cups Vegetable Broth
- 2 tablespoon Tomato Paste
- 2 Bay Leaves
- 6 Sprigs Fresh Thyme Or 1 teaspoon dried
- 1 tablespoon Cornstarch + 2 tablespoon Water
Instructions
- Preheat the oven to 400°F
- In an oven-safe skillet or pot, combine the melted butter, mushrooms, carrots, celery, onions, balsamic, soy sauce or tamari, and maple syrup
- Transfer to the oven and roast, uncovered, for 30 minutes
- Return skillet to stove and add the red wine. Simmer for 5 minutes over medium-high heat
- Add the vegetable broth, tomato paste, bay leaves, and thyme. Bring to a light boil, lower the heat, and simmer for 10 minutes. Remove the bay leaves and sprigs of thyme
- In a small bowl, stir together the cornstarch and water
- Whisk the cornstarch slurry into the stew until thickened, about 1 minute. Season with salt and pepper, if needed
- Serve over mashed parsnips, potatoes, or noodles
Nutrition
Adapted from one of my favorite cookbooks ever – The Buddhist Chef
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment. So make this hearty and delicious mushroom bourguignon and share it with someone you love – whether they’re vegan or not! Just make sure they like mushrooms!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
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