Mushroom bourguignon
Mushroom bourguignon is the most hearty, comforting vegan stew you’ve ever had, and it has astonishingly few calories!
This mushroom bourguignon is modeled after the French dish beef bourguignon. Boeuf means steak in French, therefore it is obvious that the first recipe is not vegetarian if you even know a little French. Red wine is used to make a hearty meat stew.
This version only uses vegetarian ingredients. A few “meaty” mushrooms, together with baby onions and carrots, stand in for the beef.
The vegetables are first sauteed in a little oil in this substantial vegan stew. Since whole baby carrots and onions need to be cooked for a considerable amount of time. Although they won’t truly soften during this stage, the mushrooms will release fluids that will finally infuse the rich sauce of the dish with a ton of flavor.
Despite the fact that this mushroom bourguignon is filling and hearty, it has an astonishingly low calorie count—less than 200 per bowl!
Mushroom bourguignon Ingredients
- baby carrots, 9 oz (about 250 g)
- Baby onions, 9 oz (about 250 g)
- 1 3/4 pounds of chunky-cut mushrooms (I used mini-portobellos & chestnut mushrooms) (about 850 g)
- Vegetable stock, one cup (about 250 ml)
- Red wine, 1/4 cup (about 185 ml)
- 2 tablespoons tomato paste or puree
- one little bunch of fresh thyme
- Black pepper 2 bay leaves
- 4 minced garlic cloves
- 1 tablespoon of oil
Instructions
- Remove the tops and tails from the baby onions after they are peeled, but leave them whole. Additionally, give the baby carrots a top and tail.
- The mushrooms, baby onions, and baby carrots should be added after the oil is heated in a large pan.
- Add the garlic during the last few minutes of cooking over low heat and cook for 5 to 10 minutes. The mushrooms should have released their juices and been tender. Despite this, the onions and carrots will be quite hard.
- Turn up the heat and add the red wine. After a few minutes of simmering, add the remaining ingredients. Blend thoroughly.
- Transfer the mixture to an oven-safe casserole dish if necessary. Bake at 375°F for 40 minutes, or until the onions and carrots are cooked to your liking, then cover with foil or a lid. Give the spice a try.
- Serve and have fun!
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