Do you want to prepare a delicious, tasty, and fulfilling dish of vegan food for your next dinner party that loved ones would also enjoy? It does not get any better than this mushroom bourguignon preparation!
This dish is a vegan spin on the original, French bourguignon made with beef. Substituting meat with big flavorful portabella mushrooms gives the heartiness and that meaty flavorful taste without even having to go vegetarian or vegan. This vegan mushroom bourguignon is perfect whether you’re feeding guests on a special occasion like a dinner party or even for a simple weekday dinner.
Why Choose Mushroom Bourguignon?
Health Benefits
Not only do mushrooms mimic meats in their texture and flavor, but they are also very healthy for you. Delivery targets such nutrients as vitamin D, selenium, potassium, and many others, they are also rich in vitamins and minerals. This makes them a great source of food in any plant-based diet or meal.
Also, it is important to point out that decreasing the consumption of animal products is beneficial for the heart and the whole organism. Such a plant-based bourguignon is lower in saturated fat and calories than the original beef bourguignon recipe. By opting for this vegetarian bourguignon, one can not only enjoy their meals while nursing a health problem but also still have that tactical good taste.
Environmental Benefits
It was new to me that your environmental impact in terms of carbon emissions can decrease by choosing a meatless bourguignon. Mushroom farming is relatively environmentally friendly as opposed to cattle farming for example. This dish is also perfect for the new wave of vegan comfort food and of course, is environmentally-friendly.
Mushroom Bourguignon Ingredients
The key to making yummy and rich mushroom bourguignon is about the quality of the ingredients and how they’re cooked. Here’s a breakdown of the key ingredients and why they’re essential:
- Mushrooms
The star of this recipe! To those who crave something that comes out closer to meat, Mushrooms are the best meal substitute in this dish. So, speaking of using mushrooms in the bourguignon, it is optimal to add cremini mushrooms portobello ones, and shiitake mushrooms, preferably. These varieties provide viscosity together with an intensified seafood taste and an earthy flavor profile that imitates beef. Using different types of mushrooms bin the is an added advantage in every bite as it offers some variety.
- Red Wine
Traditional bourguignon contains wine and so does this red wine mushroom stew. Just like its preparation, the choice of wine also makes the difference; a preferred option is a full-bodied dry red wine typically Pinot Noir or Merlot. If you don’t want to use alcohol, replace it with extra vegetable stock and a little bit of balsamic vinegar which gives the same kick.
- Vegetable Stock
Since this is an all-vegetarian dish, a tasty and dark vegetable stock should be used. It enriches the umami aspect of the mushrooms and contributes to the backbone of a thick, savory sauce.
- Flavoring (Onion, garlic and thyme)
To italicize a good mushroom stew one inevitably has to start with aromatic crops like the onions and the garlic. The new meat which is the fresh thyme and bay leaves gives a slightly floral, slightly earthy undernote that complements the mushrooms and the red wine.
- Carrots and Pearl Onions
Carrots and pearl onions that are used in the traditional menu of bourguignon also contribute to the averagely sweet undertaste. These vegetables also enhance the aesthetic value of the food they are used in as they change the color and texture of the food.
- Tomato Paste and Flour
Tomato paste brings its acidic taste and contributes to the taste of food, and flour makes the sauce thicker. For those who cannot tolerate gluten, then you can easily replace the flour with cornstarch or a gluten-free flour mix.
How to Prepare Easy Mushroom Bourguignon
Now let’s look at how to prepare this simple mushroom bourguignon below: Each of its steps can easily be accomplished making the recipe perfect for a novice cook or anyone who has just started transitioning to plant-based meals.
1. Prepare the Ingredients
Begin by washing your mushrooms and then cutting them up as per your desired size. As for mushrooms, they should never be rinsed underwater because this will make them soggy. But, clean the surface by using of damp cloth. Chop the mushrooms to pieces that you prefer when eating and ensure that during cooking they do not become soggy.
Subsequently, cut your carrots into rounds and peel your pearl onions. Set aside.
2. Mushrooms and Vegetables therefore should be sautéd
Heat 2 tablespoons olive oil or vegan butter in a big skillet or a Dutch oven on medium flame. Don’t overcrowd the pan with the mushrooms; add them in portions. Fry the mushrooms until the liquid is released and the mushrooms gradually turn golden brown. It usually takes 5-7 minutes to complete this process. Take off the mushrooms and keep them in another dish.
To the same pan, now add some more oil, sauté the onions, and carrots together with the garlic until they become softer taking approximately 5 minutes. Sprinkle a pinch of salt and pepper to cause the vegetables to release their moisture.
3. Deglaze with Red Wine
After the vegetables are cooked, you should then deglaze the pan with red wine. Pour a cup of dry red wine into the pan and stir to collect all the sticking to the bottom brown coloration. These little bits are tasty and they will enrich your sauce.
Let the wine evaporate to half its volume which will take 3-4 minutes. The given step also focuses on the wine flavors and you know that the wine is not going to be too dominant in the final dish.
4. Pour in the remaining ingredients, shake and simmer
Next, mix in the tomato paste and then the flour, and distribute the paste and the flour to the vegetables well. Gradually add in the vegetable stock and stir continuously to avoid formation of lumps. Put the sautéed mushrooms back in the pan with fresh thyme, bay leaves, and a pinch of both salt and pepper.
Allow it to come to a boil, then reduce the heat and place the lid on the pan. After that let the mushroom bourguignon cook for twenty to thirty minutes to ensure the flavors are intermingled. The sauce should be thick when it is done if left to simmer for about 15 minutes.
5. Garnishing and other closing entries
When the bourguignon has stewed and the sauce is as thick as you‘d want it to be, add salt and pepper to taste. Take out the bay leaves and thyme sprigs and in a pinch, you can add a drizzle of balsamic vinegar or soy sauce, if you want that deep savory note.
For garnishing use parsley as it gives the meal a freshness and a little hint of pepper that works well with the whole creaminess of the food.
Useful Tips for the Best Mushroom Bourguignon
- Use a Variety of Mushrooms: Cremini, portobello, and shiitake mushrooms are used to give a unique experience and an earthy rich texture for meat lovers.
- Balance the Flavors: In case the sauce has become too acidic from the wine, add some sugar or more stock to thicken it thus balancing the taste.
- Adjust Consistency: To thicken the sauce, reduce the cooking time under the cover. If it becomes too thick I add more stock or a dash of wine.
- Wine Substitution: Substitute wine with vegetable stock and a few drops of balsamic vinegar since they provide similar flavor and a somewhat tanginess.
- Season to Taste: Give a taste to the sauce before serving and turn the seasoning up to produce the desired taste.
How to Serve Mushroom Bourguignon
I learned that mushroom bourguignon can be taken with a wide range of side dishes. Mashed potatoes are also the best match since they are the more conventional side dish, which complements the velvety sauce. For a lighter meal, take it over brown or white rice since it will be able to soak the flavor well.
Another great base is polenta, which looks equally awesome and brings a buttery, smooth consistency. It also goes well with crisp bread, to sweep every drop of sauce, otherwise, you can simply use wide pasta like pappardelle and make a nice pasta dish out of it. Either way, this thick and rich stew will go down well for any dinner party or any other event.
Conclusion
The preparation that can be seen from this mushroom bourguignon recipe is a scrumptious and satisfying version of bourguignon, therefore this is one best bet for vegetable lovers. The sauce is rich, the mushrooms are down to earth, and responds well to a blend of vegetables making it appetizing to anyone who would be honored by the plate.
No matter how experienced you are as a plant-based cook or a vegetarian, this dish satisfies taste buds, along with providing a good texture and satisfaction. Just have a go and make yourself a warm cup of French cuisine in your vegan bowl!
