Mushroom Bourguignon
January 17, 2020
If a rich and comforting meal is in order, then look no further. We can thank Melissa Clark from NYT for inspiring my vegan and gluten-free recipe below. Just a word of warning, the leftovers are even better and highly sought after, so you will need to prepare extra or find a good hiding place. 😉
Ingredients
- 8 Tablespoons vegan butter or extra-virgin olive oil (more if needed)
- 2 pounds mixed mushrooms to prepare 10 cups of 1-inch chunks (I used Baby-Bellas, white and oyster)
- 1 large yellow onion, peeled and cut into thin slices
- 6 shallots, peeled and diced
- 1 large leek or 2 small leeks, white and light green parts, cut lengthwise and sliced thinly
- 2 large carrots, diced
- 2Â Tablespoons tomato paste
- 3 Tablespoons gluten-free flour blend
- 1.5 cups veggie broth
- 1 ½ cups dry red wine or more veggie broth
- 2 Tablespoons coconut aminos or tamari sauce
- Leaves from 3 fresh thyme branches or 1/2 teaspoon dried thyme
- 2 bay leaves
- ½ teaspoon smoked paprika
Directions
- Heat a large heavy skillet, melting 2 tablespoons butter, and begin sauteeing mushrooms in batches. Add additional butter for each new batch.
- Add carrots to the leeks and shallots and the previously prepared mushrooms and onions. Sprinkle in flour, stirring to coat all vegetables.
- Over low heat, slowly add vegetable broth, blending well to avoid any lumps. The mixture will begin to thicken.
- Add tomato paste and remaining broth or wine, coconut aminos, herbs and paprika. Cover and allow to simmer until carrots are tender and the flavors have melded.
- Remove bay leaves before serving.
Enjoy over vegan mashed potatoes, gluten-free noodles or my herbed vegan polenta. You may just have to make this recipe three times to enjoy each variation. 🙂
Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.
You may also be interested in:
Vegan Shepherd’s Pie
We are having some unusually cold and icy days here in Austin, and I am pulling from the comfort food recipes I tucked away during the blasting heat of summer. This particular version of Shepherd’s Pie is so worth the effort and absolutely won everyone over. Of course, we would expect nothing less from the…
Vegan Cassoulet
Cassoulet is a French classic and (traditionally) absolutely not vegan. But you can easily capture the essence of this comfort-food dish in my meat-free version. Even better on the second day, cassoulet can be made the night before and gently reheated, perhaps served alongside a hearty kale salad for a delightful weeknight supper. Ingredients 1…
Loaded Lentil Stew
This is quite a hardy stew, perfect for a blustery March meal. It also pairs well with the seeded buckwheat bread I shared last month. Ingredients 2 T extra light olive oil 1 medium organic onion, diced 3 garlic cloves or 1 shallot, minced 1 1/2 t smoked paprika or good quality Spanish paprika 1 T…
I think this is one of those recipes you just can’t go wrong with. Since I didn’t have some of the ingredients and my husband can’t have tomatoes I used thinly sliced yellow onion and red onion and Added 1/2 cup diced red bell pepper.and 2 tablespoon vegan worcestershire sauce. I also cooked some lentils separately then added them to the pot when the carrots were done and served it over steamed potato chunks. Delicious! Thank you Lauren
Super ideas Connie, thanks so much for sharing!