Mushroom Bourguignon
A cozy French-style vegan mushroom stew with cremini mushrooms, carrots, yellow onion, garlic, tomato paste, red wine, low-sodium vegetable broth, thyme, and a cornstarch finish. It is savory, hearty, and suitable as a dinner entree.
- bourguignon
- carrots
- cold weather
- comfort food
- cremini mushrooms
- dairy-free
- dinner
- egg-free
- entertaining
- family-style
- French
- french-inspired
- fresh thyme
- gluten-free
- lunch
- main course
- meal prep
- mushroom
- mushroom bourguignon
- mushroom stew
- nut-free
- one-pot
- plant-based
- red wine
- shellfish-free
- slow-simmered
- soy-free
- stew
- stovetop
- supper
- Vegan
- vegetarian
- western european
- yellow onion
- Cuisine
- French-Inspired
Shopping options
Check ingredients to include themPackage used · most used first
cremini mushrooms, quartered · 24 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
carrots, peeled and sliced 1/2-inch thick · 12 Ounce
Carrots
100%
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low-sodium vegetable broth · 3 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
Sale
75%
Details
garlic cloves, minced · 4 Count
Garlic
Sale
40%
Details
vegan dry red wine · 1 Cup
Cecchi Sangiovese Italy Red Wine
Sale
32%
Details
tomato paste · 3 Tablespoon
Kroger® Tomato Paste
25%
Details
yellow onion, diced · 10 Ounce
Kroger® Yellow Onion 3 lb Bag
21%
Details
extra-virgin olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
fresh thyme leaves, chopped · 1 Tablespoon
Litehouse™ Freeze Dried Thyme
6%
Details
cornstarch · 2 Tablespoon
Kroger® Pure Corn Starch
4%
Details
ground black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- cremini mushrooms-24 oz
- carrots-12 oz
- yellow onion-10 oz
- garlic cloves-4 cloves
- low-sodium vegetable broth-3 cups
- vegan dry red wine-1 cup
- extra-virgin olive oil-3 tablespoons
- tomato paste-3 tablespoons
- cornstarch-2 tablespoons
- fresh thyme leaves-1 tablespoon
- kosher salt-1 teaspoon
- ground black pepper-1/2 teaspoon
Quarter the mushrooms, slice the carrots, dice the onion, mince the garlic, and chop the thyme; reserve 1/4 cup of the vegetable broth for the cornstarch slurry.
Keep the knife blade angled away from fingers while cutting vegetables and herbs.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the mushrooms in an even layer, working in 2 batches if the pot is crowded so they brown instead of steam. Season the mushrooms with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook for 8 to 10 minutes, until browned at the edges and their moisture has mostly evaporated. If cooking in batches, return all mushrooms to the pot before continuing.
Keep the pot handle turned inward to prevent spills from the hot Dutch oven.
Add the onion and carrots; cook for 5 minutes, stirring often, until the onion is softened and translucent. Stir in the garlic, tomato paste, and thyme; cook for 1 minute, until the tomato paste darkens slightly.
Pour in the red wine and scrape the pot to lift up any browned bits. Simmer for 4 to 5 minutes, until the wine is reduced by about half.
Simmer the wine in a well-ventilated kitchen and keep it away from open flames.
Add the remaining vegetable broth and bring to a gentle simmer. Cook uncovered for 18 to 22 minutes, until the carrots are tender and the stew tastes deeply savory.
Stir the hot stew gently to avoid splashes.
Whisk the cornstarch with the reserved 1/4 cup broth until smooth. Stir the slurry into the stew and simmer for 1 to 2 minutes, until the sauce is glossy and lightly thickened; season with the remaining salt and pepper.
Add and stir the slurry carefully to prevent hot stew from splashing.
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