Vegan Mushroom Bourguignon

by | Sep 8, 2019 | Dinner, Mediterranean

 

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Vegan Mushroom Bourguignon

Prep Time15 minutes
Cook Time1 minute
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: French, Mediterranean
Keyword: vegan Bourgignon
Servings: 4
Calories: 703kcal

Ingredients

  • 2 tbsp olive oil OPTIONAL, divided
  • 2 lb baby portobello mushrooms de-stemmed and sliced thick
  • 6 carrots peeled and sliced into 1 inch circles
  • 1 yellow onion peeled and diced
  • 1 shallot peeled and sliced thin
  • 2 cloves garlic minced
  • 2 1/2 cups vegetable broth
  • 1 ½ cups red wine
  • 1 tbsp tomato paste
  • 2 tsp sea salt
  • 2 tbsp fresh thyme leaves
  • 2 tsp Italian seasoning
  • black pepper to taste
  • 1 tbsp cornstarch
  • 1/3 cup water
  • 1 lb whole grain fettucine or 2 medium zucchini

Instructions

  • Heat a large skillet on medium heat and add 1 tbsp oil or 1/4 cup vegetable broth. Add the mushrooms and salt to taste. Sauté for 10 minutes until browned. Remove from the pan and set aside.
  • Add 1 more tbsp of olive oil or 1/4 cup of vegetable broth and the carrots. Sauté until they begin to brown, for 5 minutes or so.
  • Add the onions. Cook for 5-7 minutes, until they soften and become translucent, then add the shallots. Cook until they are browned and caramelized, approximately 5 to 7 minutes. Add the garlic and cook for one minute.
  • Pour the rest of the vegetable broth and wine into the pan to deglaze. Stir in the tomato paste, thyme, Italian seasoning, and salt and pepper to taste. Reduce the heat to a low simmer, cover and cook for 20 minutes.
  • In a small bowl, mix the corn starch and water together to form a watery paste. Stir into the wine sauce.
  • Mix in the mushrooms. Cover and simmer on the lowest heat for 20 minutes. Make sure to keep checking that it’s not sticking to the pan or evaporating. If that happens, add in a small amount of water.
  • While the sauce is simmering, cook pasta according to package instructions or spiralize your zucchini into noodles and set aside.
  • To serve, divide the pasta or zoodles between bowls. Spoon the mushroom Bourguignon on top.

Nutrition

Calories: 703kcal | Carbohydrates: 111g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 1897mg | Potassium: 1644mg | Fiber: 11g | Sugar: 16g | Vitamin A: 15912IU | Vitamin C: 15mg | Calcium: 121mg | Iron: 5mg
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