Hi friends! It’s Hannah here from Two Spoons and I’m jumping on Fraîche Living to share my Mushroom Bourguignon recipe from The Two Spoons Cookbook that includes over 100 French-Inspired vegan recipes – inspired by my time living abroad in France.
This recipe is the ultimate hearty and comforting vegan stew, especially during the colder months. Mushrooms, carrot, and shallots are simmered in a bold brothy sauce with bay leaves and thyme and served over creamy mashed potatoes. A.k.a. – comfort in a bowl!
All-in-all, it is a soulful and indulgent meal. So, let me share how to make this cozy Mushroom Bourguignon – a sneak peek recipe from The Two Spoons Cookbook, just for you!
P.S. I was also on the blog earlier this year sharing my Vegan Chocolate Mousse recipe which you HAVE to try!
Mushroom Bourguignon Recipe
This Mushroom Bourguignon is:
Vegan and gluten-free
Nut-free and refined-sugar free
Hearty and comforting
Loaded with mushrooms and umami-flavour!
Let me set the scene for you… it is a cold Friday evening. Outside it is lightly snowing, but you’re in the comforts of your home cooking up a big batch of mushroom bourguignon, accompanied by a bottle of fine red wine. The air is rich with the savoury scent of aromatic veggies. Sounds pretty good, amirite?
What I love about this dish is that it holds all the comforts of a traditional bourguignon for a show-stopping recipe to wow your loved ones! Yet, it’s such a simple and effortless stew to make.
This recipe certainly makes for a dreamy date-night dinner! It is a soulful and indulgent meal to toast a hard week’s work and the relaxing weekend ahead.
And, to wrap this delicious dinner up into a little bow – the recipe can be prepared in advance and makes delicious leftovers! That’s right, you can make this stew well in advance. When you’re ready to eat it, simply reheat and enjoy.
So, let me explain exactly how to make this recipe!
How to make Vegan Mushroom Bourguignon
1. Batch-cooking mushrooms for optimal browning:
We are going to start by browning the mushrooms in two batches with vegan butter. The reason for batch cooking is because mushrooms release a lot of water when cooking. If we overcrowd them, there won’t be any room for the water to sizzle away. In turn, you could end up with rubbery grey mushrooms, and nobody wants that! Bon Appetit has a great article for common mistakes to avoid when browning mushrooms.
Batch cooking helps to avoid this common mistake. To do this, we’ll heat 2 tablespoons of the vegan butter in a large pot over medium heat. Add half of the mushrooms, increase the heat to medium-high, and cook, stirring frequently, until the mushrooms are lightly browned, about 6 minutes.
Transfer the mushrooms to a medium bowl. Repeat with another 2 tablespoons of the vegan butter and the remaining mushrooms. Transfer the mushrooms to the bowl with the first batch of mushrooms.
2. Toss in the remaining vegetables:
Next, in the same pot we’re going to cook the remaining vegetables and add back the browned mushrooms.
In the same pot over medium heat, melt the remaining 2 tablespoons vegan butter. Add the shallots, carrots, garlic, and salt. Cook, stirring often, until the vegetables start to soften, about 10 minutes.
3. Adding umami-boosting ingredients:
Traditional beef bourguignon is known for its rich, deep flavours, made possible from the slow cooked beef. But just because this recipe is vegan doesn’t mean it compromises on taste!
This mushroom bourguignon holds that delicious umami flavour we love about traditional bourguignon, which is achieved with bold flavour ingredients like tomato paste, vegetable broth, tamari and maple syrup.
Not to mention, the browned mushrooms themselves contribute to that beautiful umami-flavour and meaty texture.
I love this article from Epicurious, which explains umami-boosting secrets from 5 great vegetarian cooks. It’s a great read if you’re looking to boost the savoury side of meatless meals.
What to serve this mushroom bourguignon with?
I like to serve this mushroom bourguignon with buttery mashed potatoes! It’s so comforting and hearty, and the creamy potatoes are the perfect compliment to this rich stew.
The recipe for my buttery mashed potatoes is included below. They are creamy, buttery and oh-so-fluffy. Serving bourguignon alongside mashed potatoes is a French-classic! Although you can absolutely enjoy it the bourguignon its own as a stew.
How long does this mushroom bourguignon last?
This vegan mushroom bourguignon will keep for up to 4 days. (Although, I bet it will be devoured before then!). Store in the fridge in an air-tight container.
If serving alongside buttery mashed potatoes; store the mushrooms bourguignon and buttery mashed potatoes in separate containers. Both will keep in the fridge for 4 days.
Can you freeze this recipe?
Yes! This recipe can be frozen. The bourguignon can be stored in the freezer for up to 3 months. If frozen, thaw before reheating.
So there we have it, a deliciously hearty and comforting stew from The Two Spoons Cookbook! I really think you’re going to love this Mushroom Bourguignon, particularly in the colder months!
And, if you do love this recipe then check out The Two Spoons Cookbook, in which I share more than 100 French-inspired vegan recipes. The cookbook was inspired by my time living abroad in France, which is where I decided to go vegan, and where I started my blog. In the cookbook, you can expect all of your French favourites, veganized, like flaky croissants, buttery brioche, quiche, crepes, beignets and more.
A big thanks to my sweet friend Tori for letting me jump onto Fraîche Living to share this recipe with you.
Hannah Sunderani from Two Spoons
To learn more about Hannah visit her on:
This Mushroom Bourguignon recipe is from The Two Spoons Cookbook by Hannah Sunderani. This recipe is the ultimate hearty and comforting vegan stew, especially during the colder months. Mushrooms, carrot, and shallots are simmered in a bold brothy sauce with bay leaves and thyme and served over creamy mashed potatoes. A.k.a. – comfort in a bowl!
- 12 shallots
- 6 tablespoons vegan butter divided
- 1 pound (450 g) cremini mushrooms, roughly chopped
- 2 large carrots peeled and roughly chopped
- 3 cloves garlic finely chopped
- ¼ teaspoon fine sea salt
- 1 tablespoon tomato paste
- 2 tablespoons gluten-free all-purpose flour*
- 1 cup dry full-bodied red wine
- 2 cups vegetable broth
- 1½ tablespoons gluten-free tamari
- 1 tablespoon pure maple syrup
- 6 sprigs fresh thyme tied together with twine (more for garnish)
- 2 bay leaves
- 3 pounds (1.35 kg) white potatoes cut into chunks
- ½ cup vegan butter
- ½ cup unsweetened almond milk
- ¼ to ½ cup plain coconut yogurt
- ¾ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Make the Bourguignon:
In a small bowl, cover the shallots with boiling water and let soak for 3 minutes. Drain and rinse. (This makes them easier to peel.) Peel the skin off the shallots and discard. Cut small shallots in half lengthwise and bigger shallots into quarters.
Heat 2 tablespoons of the vegan butter in a large pot over medium heat. Add half of the mushrooms, increase the heat to medium-high, and cook, stirring occasionally, until the mushrooms are lightly browned, about 6 minutes. Transfer the mushrooms to a medium bowl.
- Repeat with another 2 tablespoons of the vegan butter and the remaining mushrooms. Transfer the mushrooms to the bowl with the first batch of mushrooms.
- In the same pot over medium heat, melt the remaining 2 tablespoons vegan butter. Add the shallots, carrots, garlic, and salt. Cook, stirring often, until the vegetables start to soften, about 10 minutes. Add the tomato paste and flour and stir to incorporate. Pour in the red wine, vegetable broth, tamari, and maple syrup. Then add the mushrooms. Stir to combine.
Toss in the thyme and bay leaves and bring the stew to a simmer over medium-high heat. Cook until the sauce has thickened and reduced and the veggies are cooked through, 20 to 30 minutes. Taste, and add more salt or a splash more tamari, if needed. Remove the thyme and bay leaves and discard. Cover with a lid and keep warm over low heat until ready to eat.
Make the Mashed Potatoes:
Bring a large pot of salted water to a boil over medium-high heat. Add the potatoes and cook until fork-tender, 12 to 15 minutes. Drain the potatoes and return to the pot. Using a potato masher or immersion blender, blend until fairly smooth.
- In a small saucepan, heat the vegan butter and almond milk over medium heat, whisking to combine. (Alternatively, you can use the microwave for warming.) Fold the buttery milk into the potatoes. Add ¼ cup of the coconut yogurt, salt, and pepper and fold again to combine. Add up to ¼ cup more coconut yogurt if the mashed potatoes taste too dry. Serve the buttery mashed potatoes topped with the mushroom bourguignon. Garnish with thyme, if desired.
Store the bourguignon and mashed potatoes separately in airtight containers in the refrigerator for up to 4 days. The bourguignon can be stored in the freezer for up to 3 months. If frozen, thaw before reheating.
*You can use regular all-purpose flour if not making this gluten-free
Patty McKay says
My non vegetarian family loved this meal. I substituted regular dairy for vegan. I will look for Hannah’s book and more meatless meals. It’s wonderful to have these great recipes to serve friends who are vegan.