PREP TIME: 15 mins | COOK TIME: 45 mins | TOTAL TIME: 1 hr | SERVINGS: 4
Rich in flavor, this Mushroom Bourguignon is a great dish perfect to serve over mashed potatoes, grains, or roasted potatoes. This easy recipe puts a vegan spin on the traditional French recipe that we all love!
4 garlic cloves, minced
1 tablespoon olive oil
1 small onion, diced
10 ounces mushrooms, sliced
1 tablespoon tomato paste
1 teaspoon Italian herbs
1 teaspoon onion powder
1 c. celery, diced
¼ teaspoon red pepper flakes
1 c. carrots, diced
2 c. vegetable broth
¼ c. red wine such as Pinot Noir
¼ c. parsley, chopped
1 tablespoon plant-based or regular butter
1 teaspoon salt or to taste
⅛ c. water
1 tablespoon flour
How to make Mushroom Bourguignon
Step 1: Heat the oil in a deep non-stick skillet or saucepan. Toss in the mushrooms, onion, and garlic. Saute on medium heat until browned.
Step 2: Pour in the red wine and continue to cook for about 1 to 2 minutes until it begins to evaporate.
Step 3: Season with salt, Italian herbs, onion powder, red pepper flakes, and tomato paste. Stir well and continue to cook for a minute more.
Step 4: Toss in the carrots and celery. Pour in the vegetable stock and bring everything to a boil. Once boiling, adjust the heat to medium-low. Put the lid on and cook for additional 30 minutes or until the veggies are tender.
Step 5: To make the slurry, whisk 1 tbsp flour with 1/8 c. of water. Add the butter and mix well until blended. Then, stir this into the mushroom sauce. To bring the sauce to your preferred consistency, add a little bit more stock or water.
Step 6: Just before serving, stir in the fresh parsley. Enjoy!
Calories: 148 kcal, Carbohydrates: 15g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Sodium: 570mg, Potassium: 536mg, Fiber: 4g, Sugar: 5g, Vitamin A: 5944IU, Vitamin C: 12mg, Calcium: 63mg, Iron: 2mg
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