If you love mushrooms and cooking with red wine, this vegan mushroom bourguignon is for you! It’s comforting, warm, savory and hearty. Perfect for the fall and winter nights ahead. Cozy up to a nice bowl of this mushroom stew!
This vegan mushroom bourguignon is a great stew to make when entertaining friends and family. Pair it with a nice full-bodied red wine and you’ll surely please your guests. Recipe veganized and adapted from Food 52 Deb Perelman’s (Smitten Kitchen) Mushroom Bourguignon.
A little about mushrooms and why you should eat them often!
- Mushrooms hold many health benefits and should be an important part of your healthy lifestyle. They keep your immune system healthy and certain types of mushrooms, like crimini, can be a good source of vitamin B 12.
- They also contain 15 different mineral, vitamins and antioxidant phytonutrients that are essential to good health. Don’t underestimate the power of mushrooms, if stored and cared for properly they will take care of you!
I decided to use farro as a bed for this mushroom bourguignon, it has a texture that reminds me of barley with a nutty flavor like brown rice. I used Italian pearled farro which is hulled and cooks within 15 minutes, where as whole grain farro takes a bit longer.
Farro is a grain that’s rich in protein (7 grams per serving), fiber (5 grams per serving), along with magnesium and vitamins A, B, C and E. Although it has a low gluten count, it’s not gluten-free. If your looking to keep this a gluten-free dish use brown rice or quinoa pasta instead. Would also be fantastic over these mashed potatoes!
This vegan mushroom bourguignon calls for a full bodied red wine. I’m not much of a wine connoisseur, but Red wine is very good for you, and I could probably stand to have a glass every now and then, or use it cooking more often.
The benefits of red wine:
- anti-oxidant, cardiovascular and anti-inflammatory benefits
- It also has anti-aging and longevity benefits.
- it’s one of a few recommended food/drinks for the prevention of prostate cancer, one of the leading causes of cancer among men.
These are all good things, as I want to be around and healthy for at least another 50 years! A glass or two daily of red wine a day can be good for you, although for myself I prefer every now and then. And, cooking with red wine takes your dishes to another level of deliciousness.
Our Daily Red is an organic vegan wine I picked up at my local Sprout’s here in California. It was reasonably priced around $8 and paired beautifully in this mushroom bourguignon. Trader Joe’s also carries a few varieties from this winery with about the same price tag. I purchased the label, WELL REaD, from TJ’s for around $5 but haven’t tried it yet.
Wondering if your wine is vegan?
Check out Barnivore or EcoVine Wine, a database of vegan wines, and give your favorite wine label the test and find new labels to enjoy. With the holiday’s upon us, I will be stocking up on some of these wines for family gatherings. Looking forward to the days ahead.
Now, grab your ingredients and make this delicious mushroom bourguignon!
If you love mushrooms and cooking with red wine, this is the perfect dish for you! I used farro as a bed for my mushroom stew but you can use any pasta of choice, or serve over mashed or roasted potatoes. Delicious any way you serve it!
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hour
- Yield: Serves 4 - 6
- Category: Entree, Stew
- Cuisine: Vegan
- 4 tablespoons olive oil, divided
- 2 pounds portobello, shiitake or crimini mushrooms, sliced
- 1 cup pearl onions, peeled and ends trimmed (thawed if frozen)
- 1 large carrot, diced
- 1 yellow onion, diced
- 1 heaping teaspoon fresh thyme leaves or 1/2 teaspoon dried
- sea salt & cracked pepper, to taste
- 2 or 3 cloves garlic, minced
- 1 cup full-bodied red wine
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 1/2 tablespoons flour
- Farro (I used pearled farro), pasta of choice, or roasted or mashed potatoes
In a large dutch oven or heavy pot, heat oil over high heat, add mushrooms and pearl onions, sear until they begin to take on a little coloring, about 3 to 4 minutes. Carefully remove from pot and set aside.
Reduce heat to medium, add one tablespoon of oil. Add the carrots, onions, thyme, salt and pepper, saute for 5 to 7 minutes, stirring occasionally, until onions are lightly browned. Toss in the garlic and cook for another minute.
Slowly add the wine to the pot and scrap any bits that are stuck to the bottom or sides. Turn heat to high and reduce wine by half. Stir in tomato paste and broth, mix. Add in mushrooms and pearl onions, including any juices that have collected, back to the pot, bring to a boil, reduce heat to low and simmer for 20 minutes, or until mushrooms are very tender. Let simmer, covered or cover askewed, stirring occasionally and enjoy the wonderful aroma.
In a small bowl, mix together the remaining tablespoon oil, or water, with flour to make a paste, stir into the stew. Simmer for 10 minutes. If the sauce is too thin, boil it down to the right consistency. Season to taste.
Serve spooned over a bed of farro, pasta of choice, roasted or mashed potatoes.
Serves 4 – 6