Description
Move over Julia, this Vegan Mushroom Bourguignon is every bit as delectable as your beef version and super simple to make.
Ingredients
Scale
- 1 large onion, roughly chopped
- 2 carrots, thickly sliced
- 2 ribs celery, thickly sliced
- 7 boiler onions, skins removed
- 2 cups low-sodium vegetable broth (divided)
- 4 cloves garlic, minced
- 0.5 oz dried porcini mushrooms
- 8oz portobello caps, cut into 1/2" slices
- 16oz baby bella mushrooms, roughly chopped
- 4 sprigs fresh thyme
- 1/2 tsp dried rosemary
- 2 bay leaves
- 2 Tbls tomato paste
- 1 Tbls vegan worcestershire
- 1 3/4 cup red wine
- salt and pepper to taste
Instructions
- Rehydrate porcinis in hot water, set aside
- Remove skins of boiler onions, set aside
- Add the chopped onion to a large dutch oven with 1 cup of the broth
- Add carrots, celery, and boiler onions
- Heat over med to med-high until most of the liquid has evaporated
- Reduce heat and stir in garlic
- Clean and chop all the mushrooms and stir them in
- Once the mushrooms have reduced somewhat in size, add the bay leaves, thyme, and rosemary
- One the mushrooms have cooked down, stir in tomato paste, worchestershire, remaining cup of veg broth and the wine
- Increase heat to simmer and let cook for 30 min or until the sauce reduces and thickens.
- You can also stir in the arrowroot/cornstarch slurry to thicken it even more
- Salt and pepper to taste
Notes
Keywords: mushroom bourguignon
