Mushroom Bourguignon

Our mushroom bourguignon dish is a twist to the French classic which normally invites for the use of meat. As we are plant-based, we wanted to still enjoy "one of the most delicious beef dishes concocted by man" as Julia Child puts it, but free from meat and dairy. Also called mushroom Burgundy, this dish is made with red wine. We used a dry wine from Bordeaux, vegetable stock, onions, carrots and garlic. With a touch of thyme, this mushroom Bourguignon will quickly become your new favourite date night dinners. Filling but still light, served on a bed of creamy mashed potato and a glass of red on the side, mushroom Bourguignon is a must-try, taking only 30 minutes to make.

What is mushroom Bourguignon?

Mushroom Bourguignon is a spin-off the traditional French beef Bourguignon. The dish it's considered super traditional and a classic, probably around since the Ancient time. It's extremely loved by the locals and you will most certainly find it in almost all traditional Parisine bistros.

The dish is originally served with boiled potatoes or pasta, but we wanted to add a luxury touch to it, so we served it with silky smooth cream of potato. While tender, we left the carrot quite firm so it still has a bite. The sauce is divine with a vibrant red wine taste, and the mushrooms, all braised, are the perfect replacement to the beef.

Our mushroom Bourguignon is certainly a modern take on a French classic, fully plant-based, delicious and nutritious. One bite and you will become addicted to a new formidable dinner.

Tip for making the perfect mushroom bourguignon

The name is a lot more complicated to pronounce than making the dish itself. In fact, 30 minutes it's all you need to create the perfect mushroom Bourguignon. The dish takes simple ingredients like onions, carrots, mushrooms and garlic. The secret ingredient is red wine. Even though you might be tempted, don't use the cheapest red, or cooking wine. Purchase an affordable red wine from France. You'd want either a dry or a fruity and vibrant semi-dry red wine. The idea is that you'd love to indulge in a glass of the wine you purchase as the dish itself will take the flavours of the drink.

To make the sauce thick, you will need a little flour and some tomato paste. Mixed together with the wine and the vegetable stock, the sauce will reduce beautifully and you will end up with a glorious mushroom Bourguignon dish.

How to serve your mushroom Bourguignon

For a more elegant dish, we recommend serving the mushroom Bourguignon over a bed of creamed potato. Simply boil your potatoes, add a little oat milk and vegan butter and with a handheld blender, blend until you get a silky smooth cream. Add a few ladles-full of mushroom Bourguignon over the bed of potato and serve hot. You can decorate with a sprig of thyme just so the dish looks classy.

Enjoy it with a glass of red wine on the side and daydream about the last time you stayed in Paris.

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Mushroom Bourguignon

0

No votes yet

• Prep Time: 5 mins
• Cook Time: 25 mins
• Total: 30 mins
• Serves 3 people

Categories: Dinner Cusine: French

Description

Our Mushroom Bourguignon is a vegan twist to the Fresh classic dish, usually served for dinner. Enjoy a fantastic and flavoursome Mushroom Bourguignon made with red wine from Bordeaux on a bed of creamy mashed potatoes

Ingredients

(USA / Metric)

• 3 1/2 cups mushrooms
• 2 medium onion
• 2 large carrot
• 2 tbsp all purpose flour
• 1 tbsp tomato paste
• 9 fl oz red wine
• 3/4 cups vegetable stock
• 3 cloves garlic
• 4 sprigs thyme
• 1 tbsp olive oil

Instructions

• 1. Heat the olive oil in a deep pan. Add the chopped onions and cook for about 5 minutes until the onion becomes translucent and sticky. Add the sliced garlic and fry for another minute.
  2. Add the sliced carrots and fry for another 5 minutes. Add the flour and tomato paste, mix to coat the ingredients well and fry for another 2 minutes, stirring continuously so they don't stick.
  3. Add the red wine and gently stir until you get a smooth sauce. Simmer for around 3 minutes until the sauce is reduced to a thick sauce. Add the vegetable stock and the thyme and simmer for another 5 minutes, stirring occasionally.
  4. Add the mushrooms to the sauce and stir well until they are coated in the sauce. Simmer for another 10 minutes until the sauce becomes thick. Make sure to stir occasionally so the ingredients don't stick to the bottom of the pan.
  5. Serve hot over a bed of creamy mashed potato. To obtain a super smooth creamed potato, use a handheld blender to mash the potatoes instead of a traditional masher.

Nutritional Information

Total Nutrition Facts

Serves 3 people

Amount Per Serving
Calories 232
% Daily Value*
Total Fat 6 g			7%
	Saturated Fat 1 g		4%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 1 g
	Monounsaturated Fat 3 g
Cholesterol 0 mg			0%
Sodium 197 mg			9%
Total Carbs 27 g			10%
	Dietary Fiber 6 g		21%
	Sugar 9 g		19%
Protein 6 g			12%
Vitamin A 31% Vitamin C 17% Calcium 4% Iron 24% Vitamin D 1% Magnesium 12% Potassium 21% Zinc 17% Phosphorus 31% Thiamin (B1) 21% Riboflavin (B2) 50% Niacin (B3) 54% Vitamin B6 29% Folic Acid (B9) 2% Vitamin B12 0% Vitamin E 8% Vitamin K 7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

Did you make this recipe?

Tag @yuzubakes on Instagram and hashtag it #yuzubakes