Delicious and Hearty Mushroom Bourguignon- perfect posh comfort food for dinner parties or cosy nights in.
This hearty and flavourful Vegan Mushroom Bourguignon is perfect for a cosy dinner. Delicious and sure to delight your taste buds with its rich, savoury flavours. This is my go-to recipe to please at any dinner party.
Enjoy!
Total Time: 40 mins
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 1/2 lbs (680g) mushrooms, cleaned and halved
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 cup vegan red wine
- 2 tablespoons all-purpose flour
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and cook until they become translucent, about 5 minutes. Add the garlic and cook for an additional minute.
- Add the carrots and celery to the pot and cook for 5 mins until they begin to soften.
- Add the mushrooms to the pot and cook until they start to release their juices, about 10 minutes.
- Stir in the tomato paste and flour, ensuring that the vegetables are well coated.
- Pour in the red wine and vegetable broth, stirring to combine. Add the bay leaves and thyme, then season with salt and pepper.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 10 minutes, allowing the flavours to meld and the sauce to thicken.
- Once the Mushroom Bourguignon has thickened to your desired consistency, remove the bay leaves and adjust the seasoning if needed.
- To serve, garnish with fresh parsley and accompany with your choice of side dish, such as mashed potatoes, rice, or crusty bread.
- Enjoy!
Tips
- If you are not a fan of mushrooms then swap out for a can of drained jackfruit
- Add onion gravy granules and extra water if making this recipe alcohol-free