A Cedar Spoon

Mushroom Bourguignon

Mushroom Bourguignon is a vegan dish that simmers mushrooms, carrots and onions in a sweet and savory red wine sauce. Pair this comforting dish with mashed potatoes or polenta for the perfect filling meal.

– 2 Tablespoons extra virgin olive oil – 2 small carrots, about 1 cup, cut in medium cubes – 1 large onion, peeled and quartered {1 cup pearl onions, peeled and ends trimmed} – 2 garlic cloves, finely minced – 2 pounds brown crimini mushrooms, sliced – 3 Tablespoons vegan butter, unsalted {you use regular if you don't want it to be vegan} – 1 teaspoon dried oregano – 1/2 teaspoon dried thyme {or 1 teaspoon fresh leaves} – 2Tablespoons tomato paste – ¾ cup dry, full bodied red wine – 1 cup vegetable broth – 1 teaspoon soy sauce – Sea salt, if needed – Black pepper, if needed – Mashed potatoes for serving – Fresh thyme and parsley for serving




 Heat oil in a non-stick skillet over medium heat. Add carrots and cook for about 3 minutes by stirring occasionally.


Add the onion and sauté for about 2 minutes. Add garlic, mushrooms, butter, oregano, thyme and tomato paste.


Cook until mushrooms are nearly tender by stirring occasionally. It will take about 4 minutes.


Pour wine, vegetable broth and soy sauce in the skillet over the vegetables. Bring to a simmer. Cook until the sauce thickens and mushrooms are tender. It will take about 3-4 minutes. Adjust taste if needed.


Remove from heat and serve immediately. Serve with mashed potatoes and chopped parsley.