Plant-Based Mushroom Bourguignon and Mashed Potatoes

If you're craving a comforting and hearty meal, our plant-based Mushroom Bourguignon Stew and Mashed Potatoes recipe is sure to hit the spot. Packed with rich flavors and wholesome ingredients, this dish is perfect for cozy nights in or entertaining loved ones.

Plant-Based Mushroom Bourguignon is a delightful and savory dish that is both gluten-free and vegan, making it an excellent choice for those with dietary restrictions.

This mouthwatering recipe takes tender and earthy mushrooms, and simmers them in a rich and flavorful sauce made from red wine, vegetable broth, and aromatic herbs and spices. The result is a comforting and hearty stew-like dish that pairs perfectly with creamy and velvety mashed potatoes.

By using plant-based ingredients, this dish not only offers incredible taste, but it also provides a nutritious dining experience. Whether you are following a vegan lifestyle or simply looking for a delicious and nourishing meal, this mushroom bourguignon with mashed potatoes is a perfect choice that will surely satisfy your cravings.

Sauté carrot and onion with fresh garlic, chopped sage, and thyme sprigs. Pour in dry red wine (i.e. cabernet sauvignon) and simmer.

Stir in cooked, buttery mushrooms along with vegetable broth and tomato paste.

Continue simmering, then add in thickening corn starch mixture.

This corn starch and vegan butter mixture will thicken the liquid to form the stew-like consistency of mushroom bourguignon.

Pour delicious, gravy-like mushroom bourguignon over hearty mashed potatoes and enjoy the five-star culinary experience.

Plant-Based Mushroom Bourguignon and Mashed Potatoes

Recipe Author: Nicole Riggs

Our savory, vegan bourguignon is a medley of hearty mushrooms, sauteed vegetables, and aromatic herbs, slow-simmered in a velvety red wine-based sauce. The umami-rich mushrooms lend a meaty texture and depth of flavor to this classic French dish, making it a satisfying and comforting choice for any occasion.

Serving Size: 6-8 servings

Equipment:

large stove-top pot, cutting board, large skillet, liquid measuring cups, measuring spoons, potato masher or electric mixer, oven, aluminum foil

Ingredients:

Mushroom Bourguignon Stew

24 oz white button or baby bella mushrooms, washed and sliced

1 carrot, peeled and diced into small pieces

1 yellow onion, diced

2 cups vegetable broth

1 cup dry red wine (i.e. cabernet sauvignon)

3 tbsp extra-virgin olive oil

3 heaping tbsp vegan butter

3 tsp corn starch

4 fresh garlic cloves

3 fresh thyme leaves

3 fresh sage leaves, finely chopped

1 tsp cracked sea salt

1 tsp black pepper

Vegan Mashed Potatoes

8 russet potatoes, roughly peeled

1 tbsp extra-virgin olive oil

6 tbsp vegan butter, melted

1 head fresh garlic

1 tbsp garlic powder

1 tbsp cracked sea salt

1/2 tbsp black pepper

Instructions:

Mushroom Bourguignon

1. Heat 2 tbsp extra-virgin olive oil and 2 tbsp vegan butter in a skillet on high heat. Add sliced mushrooms to the skillet and cook for about 4 minutes. Toss the mushrooms and cook for another 4 minutes or until tender and slightly browned. NOTE: Cook the mushrooms in two or three batches if needed.

2. Transfer cooked mushrooms to a bowl and set aside.

3. In the same skillet, heat the remaining 1 tbsp extra-virgin olive oil over medium heat. Add diced yellow onion and carrot and cook for 8-10 minutes, or until tender.

4. Add in fresh garlic, thyme leaves, and sage. Stir and continue cooking for 2 minutes to allow the herbs to infuse.

5. Stir in the dry red wine and simmer on high heat until reduced by about half. Add in vegetable broth and tomato paste, combining until smooth.

6. Add the cooked mushrooms to the pan and bring to a boil. Reduce heat slightly and simmer for about 20 minutes.

7. While simmering, combine 1 tbsp vegan butter and 3 tsp corn starch in a small bowl, whisking until a smooth paste is formed. Stir paste into the stew and simmer for an additional 10 minutes.

8. Remove thyme stems and serve warm over-top vegan mashed potatoes.

Vegan Mashed Potatoes

1. Preheat oven to 400 degrees. To make roasted garlic, remove outer papery layers of garlic bulb, leaving the skins in tact and cloves attached. Using a sharp knife, trim about ¼ inch off the top of the bulb, exposing the cloves. Drizzle generously with olive oil and wrap the entire head in aluminum foil. Roast for a minimum of 30 minutes, or until the top is brown and caramelized. In the later steps, you will squeeze out the soft garlic cloves and blend in with your mashed potatoes.

1. To make vegan mashed potatoes, fill a large pot with water and bring to a boil.

2. Chop russet potatoes into small-medium sized chunks (doesn’t have to perfect because you’ll be blending them anyways!).

3. Add potatoes to water and continue boiling for about 7-10 minutes or until potatoes are fork-tender.

4. Drain water and allow potatoes to sit for a couple of minutes. Then, add potatoes to a large mixing bowl and mash using a potato masher or electric mixer.

5. Add in all other mashed potato ingredients and continue mashing until you reach your desired consistency. Taste test and adjust seasonings/add additional butter if needed.

More Plant-Based Meal Recipes for the Family:

Plant-Based Mushroom Risotto

Enjoy this hearty plant-based Mushroom Risotto recipe and savor in the tastes of Tuscany.

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A classic Italian recipe using garlic and olive oil, with a slight twist. Swirly cavatappi pasta replace traditional spaghetti noodles, while earthy veggies add a tasteful flare. Garnish with fresh parsley and enjoy the deep, savory flavors of Naples.

Creamy Basil Pesto

A little bit of Italy in every bite. This creamy vegan basil pesto recipe is savory, healthy, and packed with protein. Put in on sandwiches, pasta, or bruschetta for a pop of color. When it comes to crafting a delicious dish the ingredients are all that really matter. Pesto is a perfect example.