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Mushroom Bourguignon

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!

Course Main Course
Keyword Dairy Free, Gluten Free, vegan
Cook Time 1 hour
Servings 6 -8
Author Hannah

Ingredients

MUSHROOM BOURGUIGNON

  • 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
  • tablespoons gluten-free tamari
  • 1 tablespoon pure maple syrup
  • 6 sprigs fresh thyme tied together with twine (more for garnish)
  • 2 bay leaves

MASHED POTATOES

  • 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

Instructions

Make the Bourguignon:

  1. 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.

  2. 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.

  3. 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.
  4. 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.
  5. 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:

  1. 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.

  2. 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.

Recipe Notes

STORAGE NOTES:
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