One-Skillet Balsamic Mushroom Bourguignon
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 tastes like heaven in a bowl. Serve this one over mashed parsnips, potatoes, or noodles!
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
Calories: 216kcalCarbohydrates: 28gProtein: 6gFat: 5gSaturated Fat: 1gTrans Fat: 1gSodium: 449mgPotassium: 965mgFiber: 6gSugar: 14gVitamin A: 9601IUVitamin C: 13mgCalcium: 67mgIron: 2mg
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