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a plate served with mashed potatoes, sliced mushrooms, carrots and garnished with chopped chives

Mushroom Bourguignon

AuthorRita
This mushroom bourguignon recipe is easy to make, vegan and comforting! Plus, it's a one-pot dish!
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Prep Time5 minutes
Cook Time30 minutes
Servings2 servings

Ingredients  

  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 tbsp olive oil
  • 1 bay leaf
  • 1 carrot sliced
  • chestnut mushrooms sliced 380 g
  • 1/4 cup red wine 60 ml
  • 1/2 cup vegetable stock 120 ml
  • 1 tbsp soy sauce or tamari
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • black pepper to taste
  • 1 tbsp cornstarch
  • chopped chives to garnish

Instructions 

  1. First, prepare all the vegetables and set them aside.
  2. Heat a large pot over medium heat, drizzle the olive oil and add a bay leaf.
  3. When hot, add the garlic and onion and sauté for 3 minutes or until soft.
  4. Then, add the carrots and sauté for 5 minutes. Stir often to prevent burning.
  5. Next, add the sliced mushrooms and sauté for 3 minutes.
  6. Add the red wine, stir and cook for 2 minutes until the alcohol evaporates.
  7. Pour in the vegetable stock and stir.
  8. When it starts boiling, add salt, black pepper, soy sauce, and paprika. Stir and simmer over low to medium heat for about 10 minutes or until the carrots are softened.
  9. Mix one tablespoon of the bourguignon sauce with the cornstarch into a small bowl until all the lumps are gone.
  10. Then, add the mixture to the pot and stir. Keep stirring for 2 minutes or until the sauce thickens and gets creamy. Serve garnished with chopped chives and mashed potatoes.

Notes

Red wine: Red wine adds so much flavor to this dish. Please don't skip this ingredient! 
Cornstarch: Ensure you mix cornstarch with some of the sauce before adding it to the pot to prevent lumps.
Leftovers: Store leftovers on the fridge in an airtight container for up to 5 days.