Recipe: Your guests will love this vegan mushroom bourguignon delight
Mushroom bourguignon offers a vegan take on the traditional French stew, with mushrooms providing a hearty base in place of meat. This dish hails from Burgundy, France, and is known for its deep, savory flavors. By using plant-based ingredients, this version maintains the essence of the original while being entirely animal-free. Ready to cook? Let's bring this culinary delight from France to your kitchen.
Gather the following ingredients
Gather two cups of sliced mushrooms, one large chopped onion, two sliced carrots, and three minced garlic cloves. You will also need two tablespoons of tomato paste, one tablespoon of fresh thyme leaves, two cups of vegetable broth, and one tablespoon of soy sauce for added flavor. Finally, include salt and pepper to taste and two tablespoons of olive oil for sauteing.
Preparing the vegetables
Start by warming two tablespoons of olive oil in a large pot on medium heat. Introduce the chopped onion and sliced carrots into the pot, sauteing them until the onion turns translucent and the carrots begin to soften, which should take around five minutes. Following this, add the minced garlic to the mix, cooking it for an additional minute until it becomes aromatic.
Browning the mushrooms
The next step is to raise the heat to medium-high and add the mushrooms to the pot. Stir them occasionally, cooking until they turn golden brown, which should take about eight minutes. During this time, the mushrooms will release their moisture and begin to caramelize, enriching the dish with a deep, savory flavor and a hint of natural sweetness.
Creating the sauce
Blend the tomato paste and fresh thyme leaves into the pan with the browned mushrooms, ensuring even distribution. Carefully pour in the vegetable broth, stirring constantly to integrate all the components smoothly. Add a tablespoon of soy sauce to enrich the flavors, then tailor the seasoning with salt and pepper to your personal taste, crafting a robust and aromatic bourguignon sauce.
Simmering to perfection
Lower the heat to maintain a low simmer and cook the bourguignon uncovered for 20 minutes. During this time, the sauce will thicken, and the vegetables will soften to the ideal tenderness. Stir occasionally to prevent any sticking to the bottom of the pot. Once finished, remove it from heat and let it stand for a few minutes, allowing flavors to meld before serving.
