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Vegan Mushroom Bourguignon

This Vegan Mushroom Bourguignon combines tender mushrooms, carrots, onions, garlic, thyme, and red wine in a rich savory sauce, served over creamy coconut milk mashed potatoes.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Mushroom Bourguignon

  • 1 oz (28 g) dried mushrooms OR 10 oz fresh sliced mushrooms
  • 1 tbsp oil
  • ½ large onion, diced
  • 2 small/medium (140 g) carrots, chopped
  • ⅔ cup (100 g) frozen peas, optional
  • 3 garlic cloves, minced
  • ¾ tbsp fresh thyme OR 1 tsp dried thyme
  • 1 tsp onion powder
  • ¾ tsp sea salt, or to taste
  • ¼ tsp black pepper, or to taste
  • ¼ tsp smoked paprika
  • ⅓ cup (80 ml) red wine
  • ½ tbsp tamari OR soy sauce
  • ¾ cup (180 ml) vegetable broth, plus ¼ cup more if needed
  • ¼ cup (60 ml) plant-based milk
  • ¾ tbsp cornstarch OR arrowroot flour

Mashed Potatoes

  •  4 medium-sized (600 g) potatoes
  • ¼ cup (60 ml) canned coconut milk
  • ½ tsp nutmeg, or to taste
  • Black pepper and sea salt, to taste

Instructions

  • If using dried mushrooms, prepare them according to the package directions until softened, then drain and slice as needed. If using fresh mushrooms, clean and slice them.
  • Peel the potatoes and cut them into evenly sized pieces. Place them in a pot, cover with water, and cook until completely tender and easily pierced with a fork.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the diced onion and chopped carrots and cook until the onion softens and the carrots begin to become tender.
  • Add the mushrooms and minced garlic. Cook until the garlic becomes fragrant and the mushrooms are heated through.
  • Add the thyme, onion powder, sea salt, black pepper, and smoked paprika. Stir well to coat the vegetables and mushrooms with the seasonings.
  • Pour in the red wine and stir, scraping the bottom of the pan. Let it cook with the vegetables for a few minutes.
  • Add the tamari or soy sauce and vegetable broth. Stir and bring to a gentle simmer. Continue cooking until the carrots are tender. Add some of the additional broth if more liquid is needed.
  • If using frozen peas, add them toward the end of cooking and heat through.
  • In a small bowl, whisk the plant-based milk with the cornstarch or arrowroot flour until smooth. Stir the mixture into the simmering mushroom sauce.
  • Continue cooking until the sauce thickens and coats the mushrooms and vegetables.
  • Drain the cooked potatoes thoroughly and return them to the pot. Add the coconut milk, nutmeg, sea salt, and black pepper. Mash until creamy, adding the coconut milk gradually as needed.
  • Spoon the mashed potatoes onto serving plates and top with the mushroom Bourguignon. Serve hot.

Notes

  • Use either 1 oz (28 g) dried mushrooms or 10 oz fresh sliced mushrooms.
  • If avoiding red wine, substitute additional vegetable broth, although the flavor will be different.
  • Add extra vegetable broth gradually if the sauce becomes too thick.
  • Author: Emmy Carter
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: French-inspired

Nutrition

  • Serving Size: 4 servings
  • Calories: 350 kcal

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