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Mushroom Bourguignon


A French classic from a vegan perspective


Bourguignon is a rich French dish that is traditionally served with beef. Today, I am presenting you with a delicious vegan version that still carries the rich full flavors we expect from a wonderful French dish without any animal products. I have seen several tofu versions, but I personally prefer this recipe with an earthy variety of mushrooms.



Mushroom Bourguignon-Assuaged


Dinner Party Delight


This is not a recipe I make very often. The rich, glossy sauce encases a mixture of mushrooms, carrots, celery, and onions to create a delectable treat that can be served with a variety of things from creamy mashed potatoes, noodles, rice, or even a cauliflower mash. It is certainly an excellent dish for special occasions and elegant dinner parties. With its heartiness, it is a great dish for a cold rainy day when you have a little bit of time. The hardest part is waiting to eat as the aromas fill the air. I hope that you enjoy it as much as we do!





The Stars of the Show


For this recipe, you will need a variety of mushrooms. There are several variety of mushrooms that can be used in cooking. This recipe uses a wonderful mix of earthy mushrooms for intense flavor. I love to use morels when they are in season. You can also use Portobello, creminis, white button, porcini, and any combination that may be your personal favorite based on availability. 



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Mushroom Bourguignon

Mushroom Bourguignon

Yield: 4 Servings
prep time: 15 M cook time: 30 M total time: 45 M


  • 1 1/2 pounds mixed mushrooms, such as button, cremini, shiitake, oyster, and/or maitake
  • 4 tablespoons extra virgin olive oil, divided
  • 1 teaspoon smoked paprika
  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 3 carrots (about 1/2 pound), peeled and sliced
  • 5 cloves garlic, minced
  • 1 teaspoon sea salt, divided
  • 1 teaspoon dried thyme or Herbs de Provence
  • 1 tablespoon tomato paste
  • 2 tablespoons flour
  • 1 1/2 cups mushroom or vegetable broth
  • 1 1/2 cups dry red wine (like pinot noir, cabernet sauvignon, or malbec - wine that you would drink. Don't use "cooking wine")
  • 1 tablespoon soy sauce
  • 1 bay leaf
  • fresh chopped parsley, for serving



  1. Quarter button and cremini mushrooms, and shred shiitake, oyster, and/or maitake mushrooms with your hands into bite-size bits.
  2. Heat 2 tablespoons oil in a large, heavy-bottomed pot over medium heat. Add half of the mushrooms with 1/2 teaspoon smoked paprika. Sauté until the mushrooms are browned all over, stirring occasionally, about 10 minutes. Take the mushrooms out and set aside. Repeat with the second half of the mushrooms. Then set all the mushrooms aside.
  3. Add a splash more oil to the pot, if needed, and add the carrots, onion, celery, 1 teaspoon thyme, and 1/2 teaspoon salt. Cook until the vegetables are starting to soften and caramelize, 5 to 7 minutes.
  4. Stir in 3 minced garlic cloves and 1 tablespoon tomato paste and cook for about 30 seconds. Incorporate 2 tablespoons flour and cook for another 30 seconds.
  5. Add 1 1/2 cups wine and stir to deglaze the pot. Then add 1 1/2 cups broth, as well as 1 tablespoon soy sauce, lots of pepper, the remaining 1/4 teaspoon salt, bay leaf and all the mushrooms. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and gently simmer with the lid ajar until the carrots are softened and the sauce is thick – stirring occasionally – about 30 minutes. Taste and adjust the seasonings, if needed. Garnish with parsley.
vegan jambalaya sausage Cajun
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