Recipe combo

Mushroom Bourguignon

Name: Mushroom Bourguignon
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: French-Inspired
Ingredients: 1.5 lb cremini mushrooms, quartered - 24 (ounces); 0.75 lb carrots, peeled and sliced 1/2-inch thick - 12 (ounces); 0.62 lb yellow onion, diced - 10 (ounces); 4 ct garlic cloves, minced - 4 (cloves); 1.5 fl oz extra-virgin olive oil - 3 (tablespoons); 1.5 fl oz tomato paste - 3 (tablespoons); 0.25 qt vegan dry red wine - 1 (cup); 0.75 qt low-sodium vegetable broth - 3 (cups); 0.5 fl oz fresh thyme leaves, chopped - 1 (tablespoon); 1 fl oz cornstarch - 2 (tablespoons); 1 tsp kosher salt - 1 (teaspoon); 0.5 tsp ground black pepper - 1/2 (teaspoon)

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.

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Recipe details

Cuisine: French-Inspired
Servings: 4
Total time: 1 hr 5 min
Prep: 20 min
Cook: 45 min
Difficulty: medium

Ingredients

24 Ounce cremini mushrooms, quartered - 24 (ounces), quartered
12 Ounce carrots, peeled and sliced 1/2-inch thick - 12 (ounces), sliced 1/2-inch thick
10 Ounce yellow onion, diced - 10 (ounces), diced
4 Count garlic cloves, minced - 4 (cloves), minced
3 Tablespoon extra-virgin olive oil - 3 (tablespoons)
3 Tablespoon tomato paste - 3 (tablespoons)
1 Cup vegan dry red wine - 1 (cup)
3 Cup low-sodium vegetable broth - 3 (cups), 1/4 cup is reserved for the cornstarch slurry
1 Tablespoon fresh thyme leaves, chopped - 1 (tablespoon), leaves only
2 Tablespoon cornstarch - 2 (tablespoons)
1 Teaspoon kosher salt - 1 (teaspoon), divided between mushroom browning and final seasoning
0.5 Teaspoon ground black pepper - 1/2 (teaspoon), divided between mushroom browning and final seasoning

Instructions

Prepare vegetables and reserve broth
1. *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.
Brown the mushrooms
2. 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.
Cook aromatics and tomato paste
3. 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*.
Deglaze with wine
4. 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 stew
5. 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*.
Thicken and finish
6. 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.