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mushroom bourguignon on top of a bowl of mashed potatoes on a wood backdrop.
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40-Minute Stove Top Vegan Mushroom Bourguignon

A simple and ultra-savoury recipe for vegan mushroom bourguignon that cooks on the stove-top in 40 minutes! It's so rich and luxurious that you'd think it's been slow roasting for hours. Made with cremini mushrooms, carrots, and shallots, simmered in a rich red wine vegetable broth. I like to serve with buttery vegan mashed potatoes for a classic French dish.
Course Entree, Main Course, Main Dish
Cuisine French
Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Calories 499kcal
Author Hannah Sunderani

Ingredients

Bourguignon

  • 12 shallots
  • 6 tbsp vegan butter , divided
  • 1 lb cremini mushrooms (450 g)
  • 2 large carrots , peeled and roughly chopped
  • 3 cloves garlic , finely chopped
  • ¼ tsp sea salt
  • 1 tbsp tomato paste
  • 2 tbsp gluten-free all-purpose flour
  • 1 cup dry full-bodied red wine
  • 2 cups vegetable broth
  • 1½ tbsp tamari
  • 1 tbsp pure maple syrup
  • 6 sprigs fresh thyme (tied together with twine)
  • 2 bay leaves

Mashed Potatoes

Instructions

Bourguignon:

  • 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.

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.

Video

Notes

STORAGE:
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.
(Recipe calls for gluten-free all purpose flour and gluten-free tamari, but you can use regular flour and tamari if you're not gluten-free). 

Nutrition

Calories: 499kcal | Carbohydrates: 62g | Protein: 9g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 1253mg | Potassium: 1592mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4915IU | Vitamin C: 54mg | Calcium: 118mg | Iron: 3mg