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Vegan Mushroom Bourguignon Recipe

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4.4 from 11 reviews

A rich and comforting Vegan Mushroom Bourguignon recipe featuring a savory mushroom stew braised in vegetable broth and herbs, served over creamy mashed potatoes made with coconut milk. This dish is perfect for a hearty, plant-based dinner that showcases deep flavors without using any animal products.

Ingredients

Mushroom Bourguignon

  • 1 oz (28 g) dried mushrooms, or 10 oz (285 g) fresh sliced mushrooms
  • 1 tbsp oil
  • 1/2 large onion, diced
  • 2 small to medium carrots, chopped
  • 2/3 cup frozen peas (optional)
  • 3 garlic cloves, minced
  • 3/4 tbsp fresh thyme, or 1 tsp dried thyme
  • 1 tsp onion powder
  • 3/4 tsp sea salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 1/4 tsp smoked paprika
  • 1/3 cup vegetable broth
  • 1/2 tbsp tamari or soy sauce
  • 3/4 cup vegetable broth, plus 1/4 cup more if needed
  • 1/4 cup unsweetened plant-based milk
  • 3/4 tbsp cornstarch or arrowroot flour

Mashed Potatoes

  • 4 medium potatoes
  • 1/4 cup canned coconut milk
  • Sea salt and black pepper, to taste

Instructions

  1. Prepare Mushrooms: If using dried mushrooms, soak them in warm water for 15–20 minutes, then drain. If using fresh mushrooms, skip this step.
  2. Cook Potatoes: Peel and chop the potatoes. Place them in a pot, cover with salted water, and bring to a boil. Cook for about 15 minutes or until fork-tender. Drain and return them to the pot.
  3. Mash Potatoes: Add the canned coconut milk, sea salt, and black pepper to the potatoes, then mash until smooth. Set aside.
  4. Sauté Vegetables: Heat the oil in a large pan over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent.
  5. Add Mushrooms and Veggies: Stir in the mushrooms, chopped carrots, peas (if using), minced garlic, thyme, onion powder, sea salt, black pepper, and smoked paprika. Cook for 1 minute, stirring frequently to combine flavors.
  6. Deglaze and Simmer: Pour in 1/3 cup vegetable broth and cook for about 2 minutes. Then stir in tamari or soy sauce and the remaining 3/4 cup vegetable broth.
  7. Simmer Stew: Cover the pan and simmer over low to medium heat for 10–12 minutes, or until the carrots are tender and flavors meld.
  8. Thicken Sauce: In a small bowl, whisk together the unsweetened plant-based milk and cornstarch until smooth. Stir this mixture into the pan and cook for a few more minutes until the sauce thickens to a gravy-like consistency.
  9. Adjust Seasoning: Taste the mushroom bourguignon and adjust seasoning with additional salt, pepper, or spices as desired.
  10. Serve: Spoon the mushroom bourguignon over the creamy mashed potatoes and serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Using dried mushrooms intensifies the umami flavor; fresh mushrooms work well too and save time.
  • Optional peas add a pop of sweetness and color but can be omitted if preferred.
  • The coconut milk in the mashed potatoes adds creaminess with a subtle flavor that pairs beautifully with the savory stew.
  • Adjust thickness by adding extra vegetable broth or cornstarch slurry as needed.
  • Leftovers can be reheated gently on stovetop or microwave with a splash of vegetable broth to loosen the sauce.

Find it online: https://yumntasty.com/vegan-mushroom-bourguignon-recipe/