The classic beef bourguignon gets a vegetarian makeover with this delicious mushroom bourguignon recipe! A delicious and hearty winter vegan dish.
One of my favourite things to do is to take a traditional meat based recipe and put a vegetarian spin on it. So today I’m excited to share my latest meat classic with a vegetarian makeover – Mushroom Bourguignon. This fun twist on the classic Beef Bourguignon is vegan and vegetarian-friendly.
Not being a lover of tofu, nor any fake meat substitute, when I want to take a meat recipe and make it vegetarian I turn to mushrooms. For this recipe, I took some wonderfully large and meaty portobello mushrooms and chopped them into large chunks as a replacement for the beef. Combined with sweet carrots, golden shallots, zucchini and button mushrooms this makes a wonderful meal that is so packed with flavour that even meat eaters will enjoy it too.
A word of advice, use a wine that you would happily drink. Please don’t use a wine you don’t like to drink in to make this bourguignon as the results will be disappointing. If the wine isn’t good enough to drink, just imagine how horrible a meal made with it will be!
Serve this delicious wintery vegan Bourguignon with creamy mashed potatoes or crusty bread for a hearty winter meal, or lighten it up with steamed greens or a simple salad.
The classic beef bourguignon gets a vegetarian make over!
25 minPrep Time
90 minCook Time
1 hr, 55 Total Time
- 4 tbs of olive oil
- 4 to 5 very large portobello mushrooms, stalks removed and cut into bit size chunks
- 10 shallots, peeled
- 300g of button mushrooms, quartered
- 6 large carrots, peeled and roughly chopped
- 3 cloves of garlic, peeled
- 2 stalks of celery
- 2 zucchini roughly chopped
- 6 sprigs of thyme
- 3 bay leaves
- 1 bottle of red wine
- 1 cup of vegetable stock
- salt and pepper to taste
- 1/3 cup of flour
- Place a very large saucepan or crockpot over a low heat and add 2 tbs of the olive oil and add the shallots and fry until lightly golden, around 15 minutes. Add the carrots, garlic and celery and increase the heat to medium and cook until the carrots are golden. Remove from the saucepan and set aside.
- Place the flour in a bowl and season with salt and pepper. Toss the portobello mushrooms in the flour. Add 2 tbs of olive oil to the saucepan and increase the heat to medium high and brown the mushrooms. You may need to do this in two batches depending on the size of your pan. When all the portobello mushrooms are browned reduce the heat to medium and add the wine, vegetable stock, bay leaves and thyme and bring to a simmer. Reduce the heat to low and simmer covered for 45 minutes, stirring occasionally.
- Add the vegetables to the pan, along with the zucchini and button mushrooms and simmer for 30 minutes.
- Serve with mashed potatoes and/or crusty bread.