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A white bowl with mashed potatoes and a vegetable stew on top
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5 from 23 votes

Mushroom Bourguignon

My one-pot vegan Mushroom Bourguignon served over a bed of creamy mashed potatoes is the ultimate comfort food.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 240kcal
Author: Nora Taylor

Ingredients

Mushroom Bourguignon

  • 2 tablespoons olive oil, divided
  • 16 ounces cremini mushrooms, sliced
  • 5 large carrots, peeled and sliced into large chunks
  • 1 large sweet onion, diced
  • 4-5 cloves garlic, minced
  • 1 1/2 cups quality red wine (I used Pinot Noir)
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt, plus more to taste
  • few shakes black pepper
  • 2 tablespoons all purpose flour
  • 1/3 cup water

Instructions

  • In a large pot, heat 1 tablespoon of olive oil over medium heat, then add the mushrooms and a pinch of salt. Sauté for 8-10 minutes, until browned and softened. Transfer the mushrooms to a plate nearby.
  • To the pot, add another tablespoon of olive oil, along with the carrots and onions. Sauté for about 5 minutes, then add the garlic and cook for 1 more minute, until fragrant.
  • Pour the red wine and broth into the pot with the carrot/onion/garlic mixture and stir. Now add the tomato paste, thyme, oregano, salt and black pepper. Stir to combine and bring to a boil. Lower the heat and simmer, covered, for 15 minutes.
  • In a measuring cup or small bowl, stir the flour and water together, then add to the pot and stir well to thicken the sauce.
  • Add the cooked mushrooms back to the pot. Cover and simmer for 15 more minutes, until it turns into a thick stew. Stir occasionally to make sure nothing sticks to the bottom.
  • Prepare a batch of mashed potatoes. Spoon a generous amount of mushroom bourguignon over mashed potatoes in bowls. Enjoy!

Notes

  1. Nutritional information is an estimate only and does not include the mashed potatoes, only the mushroom mixture.
  2. I used cremini mushrooms, but you can use another variety, such as chopped portabello or porcini.
  3. Gluten free? Substitute cornstarch or a gluten free mix for the all purpose flour.
  4. Oil free? Simply omit the olive oil, the mushrooms create a lot of oil on their own.

Nutrition

Serving: 1of 4 servings | Calories: 240kcal | Carbohydrates: 24g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 598mg | Potassium: 873mg | Fiber: 5g | Sugar: 10g | Vitamin A: 13149IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 3mg