This delicious Mushroom Bourguignon is the perfect warming comfort food for chilly winter nights!
A medley of mushrooms and vegetables cooked in a deliciously rich red wine gravy, this hearty vegan stew is quick and easy to prepare. Serve with mashed potatoes, green beans and a glass or two of Artesano de Argento Organic Fairtrade Malbec Cabernet Franc!
In Collaboration with Artesano de Argento
New year and for once I am not making ANY resolutions… other than nudging my family gently into eating more plant based meals this year.
Because I KNOW that this Mushroom Bourguignon (a.k.a mushroom stew) recipe will delight everyone – whether a committed vegan, resolved to participate in Veganuary or omnivore. It is hearty, warming and just the perfect comfort food for dreary cold days, just like my Vegan Shepherd’s Pie.
The red wine gravy made with Artesano de Argento Organic Fairtrade Malbec Cabernet Franc is deliciously rich – and happily there’s plenty of wine left to enjoy with your meal.
This delicious Malbec blend from Argentina is organic, Fairtrade and vegan certified. It boasts a deep red colour with aromas of cherries, plums, currant leaves and ripe fruit.
A full-bodied red that pairs well with food but can also be enjoyed on its own. It is very reasonably priced at £10 a bottle and available from Sainsbury’s online and selected stores.
MAKING VEGAN BOURGUIGNON
A classic French Boeuf Bourguignon is of course made with beef AND bacon… not vegan friendly at all. Take these two elements out and you still have a hearty stew that’s delicious and cooks WAY FASTER.
Here’s what you will need
- Onions and garlic. Traditionally Bourguignon uses small shallots but I am not super fond of them (or peeling them!) so I have used onion instead.
- A variety of mushrooms: I used button, chestnut and mini portobello. You can also add some dried porcini mushrooms for an even richer flavour.
- Baby carrots (Chantenay carrots) can be left whole or you simply use diced carrots.
- Chestnuts: I love adding cooked chestnuts in savoury dishes! They bring a nutty and slightly sweet note plus texture to this mushroom stew. You can leave them out if you prefer.
- Tomato Paste
- Henderson’s Relish: a vegan version of Worcestershire sauce which is not vegan friendly as it contains anchovies. You can use soy sauce or Tamari as a substitute if preferred.
- Red wine: a big part of this dish and you should always use a wine you would also happily drink. I used Artesano de Argento Malbec Cabernet Franc which is not just delicious but also vegan, Fairtrade and organic to boot!
- Vegetable Stock
- Bay leaf and thyme sprig – remember to discard before serving
- Xanthan gum or a little flour or cornflour to thicken the sauce. I like using a tiny amount of Xanthan Gum as it gives the rich wine gravy and amazing gloss but you can use whatever is handy.
- Plenty of chopped fresh parsley to garnish
HOW TO MAKE MUSHROOM BOURGUIGNON
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Heat the oil in a deep pot (Dutch Oven), add the onions, salt and pepper. Pan fry the onions over low heat, stirring, until softened, about 5-7 minutes.
STEP 2 Add garlic and mushrooms – it will look like A LOT of mushrooms but they will quickly cook down. Sauté for a couple of minutes, stirring.
STEP 3 Add the carrots, chestnuts, tomato paste, Henderson’s Relish, wine and stock. Bring to a boil and add the bay leaf and thyme.
STEP 4 Lower the heat and simmer gently, stirring occasionally, until the sauce has reduced and the carrots are fork tender. If you feel the sauce needs to be thickened, stir in the Xanthan Gum (or see notes) and simmer until the gravy thickens slightly.
STEP 5 Discard the bay leaf and thyme sprig. Check the seasoning, adding salt and pepper to your taste. Stir in half the parsley, reserving some to serve with the dish. Serve over mashed potatoes with some steamed green vegetables if you like.
MUSHROOM STEW TIPS AND FAQS
- This stew will happily keep for a couple of days in the fridge. Make sure you reheat any leftovers until piping hot before serving.
- Add four tablespoons dried porcini mushrooms for an even richer flavour. Cover the dried mushrooms with boiling water, leave to stand for 10 minutes. Chop the mushrooms and use the steeping water in the stew, subtracting the amount from the vegetable stock.
- Replace the Xanthan Gum with a little flour or a teaspoon of cornflour diluted in a tablespoon of cold water if the sauce needs to thicken.
- Check out my Slow Cooker Mashed Potatoes which are perfect with this recipe!
HAVE YOU MADE MY MUSHROOM BOURGUIGNON RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
POPULAR VEGAN RECIPES FROM THE ARCHIVES
Simple Beetroot Curry with Coconut
Dal Makhani | Vegan & Slimming Friendly
Vegan Aubergine ‘Meatballs’
Greek Lentil Soup (Fakes)
Mushroom Bourguignon
Ingredients
- 4 tbsp olive oil
- 1 large onion , finely diced
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tsp garlic paste
- 200 g (7 oz) button mushrooms, halved
- 200 g (7 oz) chestnut mushrooms , quartered
- 200 g (7 oz) mini portobello mushrooms, sliced
- 20 baby carrots , topped and tailed
- 150 g (1 cup) cooked chestnuts , chopped
- 2 tbsp concentrated tomato paste
- 2 tbsp Henderson's Relish or Soy Sauce / Tamari
- 240 ml (1 cup) red wine I used Artesano de Argento Malbec Cabernet Franc
- 480 ml (2 cups) vegetable stock
- 1 bay leaf
- 1 sprig thyme
- ½ tsp Xanthan Gum or 1 tsp cornflour see notes
- 3 tbsp flat leaf parsley , chopped
- salt and pepper to season , to taste
Instructions
- Heat the oil in a deep pot (Dutch Oven), add the onions, salt and pepper. Pan fry the onions over low heat, stirring, until softened, about 5-7 minutes.
- Add garlic and mushrooms – it will look like A LOT of mushrooms but they will quickly cook down. Sauté for a couple of minutes, stirring.
- Add the carrots, chestnuts, tomato paste, Henderson’s Relish, wine and stock. Bring to a boil and add the bay leaf and thyme.
- Partially cover the pot, lower the heat and simmer gently, stirring occasionally, until the sauce has reduced and the carrots are fork tender. Stir in a little hot water if the pot looks like it is getting too dry.
- If you feel the sauce needs to be thickened, stir in the Xanthan Gum (or see notes) and simmer until the gravy thickens slightly.
- Discard the bay leaf and thyme sprig. Check the seasoning, adding salt and pepper to your taste. Stir in half the parsley, reserving some to serve with the dish.
- Serve over mashed potatoes with some steamed green vegetables if you like.
Video
Notes
- This stew will happily keep for a couple of days in the fridge. Make sure you reheat any leftovers until piping hot before serving.
- Add 4 tbsp dried porcini mushrooms for an even richer flavour. Cover the dried mushrooms with boiling water, leave to stand for 10 minutes. Chop the mushrooms and use the steeping water in the stew, subtracting the amount from the vegetable stock.
- Replace the Xanthan Gum with a little flour or a teaspoon of cornflour diluted in a tablespoon of cold water if the sauce needs to thicken.
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