Vegan Mushroom Bourguignon
This meal comes together quickly and is absolutely delicious. Choose your mushrooms according to taste, I like a medley of oyster, shitake, cremini, and button. I promise that you will love the wonderful richness and depth of flavor that this recipe delivers. My 15-year old, Logan, was not thrilled when Brian and I declared that we were giving up meat and dairy again.
He was convinced he would starve, and I will admit it is difficult to please a teenager's palate when burgers and fries are the current favorite, and you are trying to convince him to eat vegan. My kids love beef bourguignon, so I knew I had to nail this recipe in order for him to truly be impressed. Normally, I serve bourguignon with egg noodles, but that wouldn't do in this vegan land, so I opted for Potato & Cauliflower Mash.
- I like to hurry along the carrot cooking process, so I boil the carrots in a separate pot and 1 cup of water. I save the carrot water and use it as part of my veggie broth needed in this recipe.
- Clean mushrooms with a mushroom brush, not under running water. Mushrooms are like sponges and you don't want them to soak up any water and then release it during the cooking process.
- It is important that your mushrooms don't steam. You are trying to achieve as much flavor as possible and create a rich sauce.
- Your choice of pots and pans matter, I recommend a 5 quart heavy copper pot for this recipe. If that isn't in your kitchen arsenal, then I recommend All Clad or some other heavy pot.
Vegan Mushroom Bourguignon
- Olive Oil
- Medley of Mushrooms
- 2 Shallots
- 2 Cloves Garlic
- 4 Carrots
- 1 Tbsp Tomato Paste
- 1 Cup Red Wine
- 1 1/2 Cups Veggie Broth (I use Better Than Bouillon)
- 1/2 tsp Thyme
- 1 tsp Salt
- 1 tsp Pepper
- 1 Cup Spinach
- 1 Tbsp Flour + 1/3 Cup Water (Mixed together until lump-free)
Sauté mushrooms in olive oil on medium-high heat. Remove mushrooms. Add in shallots and garlic and a bit more olive oil, lower heat, and continue cooking until the onions are translucent. Add in the tomato paste and let it caramelize and liquify. Add in carrots and if you followed the tip above, add in the carrot water as well. (Read the tips for a shortcut here.) Once the carrots begin to soften, pour in the wine and stir well. Add in the broth, stirring again. Let mixture come to boil. Turn down to a simmer. Add thyme, salt, and pepper, taste for flavor. Add the mushrooms back into the pot, and let it simmer for twenty minutes, stirring often.
Check for taste again and add more salt if necessary. Stir your flour and water mixture, make sure it is very smooth, and then slowly add it into the center of your pan, stirring while adding. Your sauce should be thickening as you add in the flour mixture. Stir well, check for taste, and let it simmer for another five minutes. Lift the lid off the pot and add in the spinach, letting flavors meld together for about another five minutes.
I recommend serving this wonderful bourguignon over Potato & Cauliflower Mash. It is also delicious served over noodles. If you decide to make a pot of noodles, be very French and serve it with Miele Mustard on the side. The mustard adds a wonderful flavor to this already complex dish.