Description
This Mushroom Bourguignon is a hearty, comforting vegan stew featuring tender mushrooms, baby onions, and carrots in a rich tomato and red wine sauce. Perfect for a cozy dinner with deep flavors.
Ingredients
- 250 g baby onions, peeled
- 250 g baby carrots, top and tail removed
- 1 tbsp oil
- 850 g mushrooms, cut into chunky pieces (chestnut mushrooms & mini portobellos)
- 4 cloves garlic, minced
- 185 ml red wine (~3/4 cup)
- 2 tbsp tomato puree / paste
- 1 small bunch fresh thyme
- 2 bay leaves
- 250 ml vegetable stock (~1 cup)
- Black pepper, to taste
Instructions
- Peel the baby onions and top and tail the baby carrots.
- Heat oil in a large pan. Add mushrooms, baby carrots, and baby onions. Cook 5–10 minutes over medium heat, adding garlic in the last 2 minutes.
- Add red wine and simmer for a few minutes.
- Add tomato puree, thyme, bay leaves, vegetable stock, and black pepper. Mix well.
- If needed, transfer to an oven-safe casserole dish, cover, and bake at 190°C (375°F) for ~40 minutes until vegetables are tender.
- Check seasoning and serve hot.
Notes
- This recipe is naturally vegan and low in calories.
- Use a mix of mushrooms for deeper flavor and texture.
- Nutrition info is approximate; adjust based on your ingredients.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish, Stew
- Method: Stovetop / Oven
- Cuisine: French-inspired