Description
A comforting and hearty Vegan Mushroom Bourguignon filled with rich flavors and tender vegetables, perfect for cozy gatherings.
Ingredients
Scale
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup red wine (or additional broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced onions and minced garlic, sautéing until they become translucent and fragrant.
- Toss in the sliced mushrooms and diced carrots, cooking until the mushrooms are beautifully browned, about 5-7 minutes.
- Stir in the tomato paste, dried thyme, bay leaf, salt, and pepper.
- Pour in the red wine and vegetable broth, bringing the mixture to a lively boil.
- Reduce the heat and let your Mushroom Bourguignon simmer gently for about 20-30 minutes until the sauce thickens.
- Remove the bay leaf, taste your creation, and adjust the seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to three days or freeze portions for quick meals. Feel free to customize with your favorite veggies!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg