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Vegan Mushroom Bourguignon
This mushroom bourguignon recipe features meaty mushrooms simmered in a rich flavorful broth with onions, garlic and carrots. The flavor is unreal!
Course
Main Course
Cuisine
French
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
222
kcal
Author
Sophia DeSantis
Ingredients
1
cup
shallots
, chopped
1 - 1 ½
teaspoon
sea salt
, see note
Drizzle of oil or broth to sauté if oil-free
2
pounds
mushrooms
, I used a mix of crimini and shiitake
1
cup
pearl onions
, peeled and cut in half
1
cup
carrots
, chopped
4
cloves
garlic
, minced
1
tablespoon
fresh thyme
2
tablespoons
brown rice flour
, or any flour you prefer
1
cup
red wine
, can sub out for more broth
3
tablespoons
tomato paste
1 ½
cups
veggie broth
, low sodium if needed
To serve (optional):
Pasta
Mashed potatoes
Polenta
Green beans
Sautéed spinach
US Customary
-
Metric
Instructions
Sauté the shallots, salt and oil or broth until the shallots are soft and browning. About 5 minutes.
Add the mushrooms and onions and cook until the mushrooms have released their liquid and are beginning to brown. About 5-7 minutes.
Add the carrots, garlic and thyme. Sauté for about 3 minutes.
Mix in the brown rice flour until well coated.
Add in the red wine and cook until reduced by half, then add in the tomato paste and broth.
Cook until thickened, about 5 minutes.
Serve with whatever sides you prefer!
Notes
You can serve this any way you prefer, we love mashed potatoes and a side of green beans or sautéed spinach.
Start with 1 teaspoon salt and add more at the end if needed.
Nutrition
Calories:
222
kcal
|
Carbohydrates:
36
g
|
Protein:
11
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
630
mg
|
Potassium:
1221
mg
|
Fiber:
7
g
|
Sugar:
14
g
|
Vitamin A:
5429
IU
|
Vitamin C:
20
mg
|
Calcium:
70
mg
|
Iron:
3
mg