We can’t get enough of this one-pot rich & creamy Mushroom Burgundy. Made with tender baby Portabella mushrooms, carrots, shallots, onions and sautéed in a rich red wine sauce and served over creamy mashed potato
Vegan Adaptation Of Classic French Beef Bourguignon
How To Make Beef Bourguignon Vegan?
It’s actually quite simple turning the classic French Beef Bourguignon into this wonderful vegan Mushroom Burgundy version. The biggest switch is replacing beef for hearty mushrooms that make a great substitute because of there savory umami taste and texture.
Meaty mushrooms make an excellent and tasty gluten-free substitute for seitan to avoid any pesky wheat.
Bourguignon refers to the use of red wine from Burgundy used in the rich sauce. The red wine, thyme, red onions and carrots take this vegan twist on a classic to the next level.
Served over mashed potatoes; Mushroom Burgundy is the ultimate vegan comfort food.
* Modified to be gluten-free from a recipe by Twitter cofounder Biz Stone, Seitan Bourguignon with mushroom bacon topping shared on Martha Stewart com
Vegan Mushroom Burgundy (Mushroom Bourguignon)
- 2 tablespoons vegan butter
- 2 pounds mushrooms white or portobello
- 1 large shallots minced
- 2 large carrots diced
- 1 clove garlic coarsely chopped
- 2 tablespoons tomato paste
- 1 cup pinot noir
- 1 cup vegetable stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon tamari sauce gluten-free soy sauce
- 1 medium red onion or ~15 pearl onions fresh or frozen, peeled
- 3 tablespoons all-purpose gluten-free flour
- Salt and freshly ground black pepper
Mushroom Bacon Topping
- 1 pound Shiitake mushrooms thinly sliced
- Olive oil
- Coarse salt
- Heat the one tablespoon of butter in a large pot or Dutch oven over medium heat. Sear mushrooms until they begin to brown, but not yet release any liquid — about three or four minutes. Remove them from pan and set aside
- Add the second tablespoon of butter. Add the carrots, onions, thyme into the pan and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for one more minute.
- Add tamari, bay leaf, red wine to the pot. Stir in the tomato paste and the broth. Add mushrooms back with any juices that have collected, salt and black pepper to taste and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender.
- Combine 1 tablespoon butter and gluten-free flour; stir into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
Mushroom Bacon Topping
- Preheat oven to 350 degrees
- Place mushrooms in a large bowl; drizzle with olive oil and season with salt
- Evenly spread mushrooms in a single layer in a shallow glass baking dish. Transfer to oven and bake, tossing with tongs every 5 to 10 minutes, until dry and crisp, taking care not to burn. Remove from baking dish; mushroom "bacon" may be used hot or at room temperature.
- Serve over mashed potatoes.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
Be sure to check out more of our plant-based dinner recipes.
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The Vgn Way
This one of our favorite veggie comfort foods, so hearty and right on time for the cold weather.