Free-From Mushroom Bourguignon Recipe

Prep Time:

15 Minutes

Cook Time:

60 Minutes

Serves:

Level:

6

Easy

Tags:

Freeze Me, Dinner, Seasonal, Autumn, Winter, Occasion, Gluten Free, Vegan, Vegetarian, Flexitarian

About the Recipe

This hearty Free-From Mushroom Bourguignon is suitable for everyone. It’s meat-free, dairy-free, gluten-free, soy-free and nut-free. But don’t worry... it still packs huge flavour!

You can use a mix of whatever mushrooms you can get your hands on - but the darker the better for deeper flavour. We used a mix of baby portobellos, cremini, shiitake and white button mushrooms in this bourguignon.


Cornstarch thickens the sauce while keeping the mushroom bourguignon gluten free. Mushrooms and tomato paste provide the umami in this stew, satisfying the beef bourguignon lovers wanting to lower their carbon impact.

Bourguignon is all about the wine. So try to find a full bodied red wine for this dish - be sure to check the label if you’re catering for vegans or those with a gluten allergy. Enjoy the rest of your wine with the meal, or freeze it in ice cube trays to use next time you make this bourguignon!

Ingredients

  • 300g white onion

  • 140g carrots, diced

  • 800g mushrooms

  • 20g garlic cloves

  • ⅛ tsp salt

  • 3 tbsp olive oil

  • 2 tbsp tomato paste

  • 500ml veg stock

  • 375ml red wine

  • ½ tsp dried thyme

  • ½ tsp dried oregano

  • ½ tsp dried parsley

  • 1 bay leaf

  • 2 tsp cornflour

How to make the recipe

1. Peel and finely dice the onion. Slice the carrots. Peel and mince the garlic cloves. Cut the mushrooms: slice larger mushrooms like portobellos, shiitake and cremini; quarter smaller mushrooms like button.


2. Heat a deep, large pan over a medium heat and add 2 tablespoons of olive oil. Add the onions and carrots and fry for 5-6 minutes until soft.


3. Add the mushrooms, garlic and salt to the pan. Stir them and saute for 6-7 minutes to caramelise the mushrooms. The mushrooms will start to reduce in size. You may need to saute them in batches to achieve caramelisation.


4. Try to make a gap in the mushrooms and add the tomato paste to the pan. Fry for a minute before stirring into the mushrooms.


5. Add the red wine and vegetable stock to the pan. Stir in the dried thyme, oregano and parsley and the bay leaf. Add a grind of pepper. 


6. Bring to a boil, then gently simmer for 30-40 minutes. 


7. Mix the cornflour into the remaining tablespoon of olive oil to form a paste. Stir the paste into the mushroom stew to thicken the sauce. If you're making the bourgignon ahead of time, turn the heat off and leave the flavours to infuse; gently reheat when needed.


8. Taste and add more salt, if needed, before serving. We love this with garlic cauliflower mash on the side!