Holiday
Merry Christmas friends! It’s the day before the day beforewe wakeup at the luxurioushour of 9 am and scuttle downstairs to open shiny boxes from Pottery Barn and eat cinnamon roll-waffles in our best plaid.
Aaaand I hope you’re still taking those last minute shopping trips and impromptu family visits with stride.
We got this!
This year’s holiday prep has had a little extra spunk to it as we are taking our very first trip together to Thailand on Christmas Day! P.S never plan a trip to Thailand for Christmas day. Unless you don’t mind paying 100% higher prices on flights, hotels and teeny black bikinis.
Despite the craziness, Peter and I managed to escape Toronto relatively unscathed with as minimal swear words and tears as we could muster. So nowhere we are in the lovely MidlandOntario, sippingicy cognacwith his family over mixed nuts.
It’s probably time you hear about this rich and meaty mushroom bourguignon- which is basically just agood excuse to open the 30 dollar red wine Peter’s boss gave him.
But those ‘shrooms! Sweet tiny button mushrooms and thick and meaty portobellos. They get along so well! Seared and sautéed with aromatics and a handful of fresh thyme because, traditions, duh. A glug or two of red wine, some tamari for umami and a dab of butter makes everything taste so…’slow cooked’
30 Minute {Vegan} Portobello Mushroom Bourguignon
Rating: 5
Yield: 2
Ingredients
- 2 portobello mushroom. sliced in half and then into 1 inch peices
- 1.5 cups button mushrooms, cut into wedges
- 1 yellow onion, small diced
- 2 cloves garlic, minced
- 1 carrot, cut into 1-inch peices
- 1/2 cup dry red wine
- 1.5 tbsp tamari
- 2 cups vegetable or mushroom broth
- 1 tbsp flour (all purpose, gluten free, spelt)
- 1 tbsp tomato paste
- 1 tbsp earth balance or unsalted butter if not vegan
- 7-10 branches of thyme
Method
- Heat a drizzle of oil in a large pot over medium high heat. Once the oil is hot, add the mushrooms and onions. Cook for 5-7 min, until the mushrooms are nice and shiny and brown on the edges. Add the carrots, garlic, whole thyme sprigs and red wine. Cook for 1-2 min, stirring to deglaze the pot. Season with salt and pepper.
- Add the vegetable broth, tamari, flour, and tomato paste, earth balance/butter and bring to a boil over medium high heat. Once boiling, reduce heat to medium low and simmer for 10-12 minutes, until bourguignon has thickened slightly.
- Season with an extra crack of black pepper and salt if needed.
- To serve: Bourguignon goes well with some a simple rustic mashed potatoes, roasted potatoes or even polenta. Carbs are definitely friends with bourguignon. Enjoy!
https://earthandoven.com/2016/12/23/30-minute-vegan-portobello-mushroom-bourguignon/
About Meredith | Earth & Oven
Trained as a nutritionist and recipe developer, I'm on a mission to make healthy eating tastier, simpler, and more fun...
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Reader Interactions
Comments
Taylor saysYou say “red white”. Do you mean red wine?? I’m not familiar with what classic bourguignon is, but my love of mushrooms made me click through to see what this is all about. 🙂
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- Meredith | Earth & Oven says
Red WINE indeed! Thank you for that Taylor 🙂 This baby is all about the mushrooms. Classic bourguignon is a rich meaty dish, heavy on the wine and aromatics. I think these mushrooms did it justice. Hope you enjoy!
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- zulejka says
This sounds delish! A pity I didn’t buy those mushrooms I was eyeing at the store. I love using wine in my cooking. And drinkinig it meanwhile cooking, well, that just makes cooking not-a-chore at all:) My husband just said we should go away this year just after Christmas to escape those boring days between Christmas and New year:)
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- Meredith | Earth & Oven says
Hi Zulejka! Totally agree, a little red wine and music as you cook is such a treat. Your husband has the right idea actually- friends told us we didn’t miss much of that ‘in between’ time. Next year I just want to swap all of January for sandy beaches. (A girl can dream right!?)
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- Cait says
Just made this and WOW, what a recipe. Thank you so much for sharing! Do you think I could freeze some of this? I know you can freeze some soups/stews, but I wasn’t sure about this one.
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- Meredith | Earth & Oven says
Thanks for the kind words Cait! Really glad you enjoyed it. I haven’t frozen it yet, but most broth-based soups do really well in the freezer. Would be so good to bust into on a busy night 🙂 -Meredith
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- Julie says
I made this and it was super easy and tasty- I used soy sauce instead of tamari and white truffle salt since I was out of regular salt. With some creamy mashed potatoes it was perfect. Very filling and I think it would be a super hearty winter meal, though I live in the tropics so no chance of that. Great recipe thanks!
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- Meredith | Earth & Oven says
Hi Julie- thanks so much for the feedback! I LOVE truffle salt- super good call with the mushrooms and mashed potatoes 🙂 -Meredith
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- John-Mark Pawlowski says
There seems to be a typo in Step 2, which reads, in part:
“… add the carrots, garlic, whole thyme sprigs and red wine. Stir to and use spoon to deglaze pot ….”
Just thought I’d let you know so it can be corrected. This recipe looks amazing, and it will almost certainly be on my Fall table. Thanks!
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- Meredith | Earth & Oven says
Hi John! Appreciate the catch- updated! Thank you so much for your comment. I like where your head’s at 😉 -Meredith
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- Alyssa says
What kind of red wine would you normally use? A sweet or a dry red wine? I’m also trying to find ways to subsitute the tomato paste. I have a slight allergy to to tomatoes. I really want to make this. I’m searching to find a replacement for the paste!
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- Meredith | Earth & Oven says
Hi Alyssa! I use whatever I have on hand, truthfully, as I find it doesnt effect the taste hugely (may not be a popular opinion). Wine and tamari/soy sauce both add depth of flavour if you are avoiding tomato paste. Thanks for stopping by!
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- Elle says
Made this for dinner last night with polenta and a side of asparagus…delicious!! And we are not usually vegan/vegetarian 🙂
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- Meredith | Earth & Oven says
Thank you so much Elle! Love it for a cozy + satisfying night in!
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- Emily Alexander says
My non-vegan husband and I LOVED this. So amazing and rich and just what the doctor ordered! Thank you!!!
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- Meredith | Earth & Oven says
That is WONDERFUL Emily! Always extra points around here when my partner can get down with the meal 🙂 Thank you!
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- Meg says
Can ground thyme be substituted? Currently making the recipe and do not have fresh thyme.
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- Meredith | Earth & Oven says
Hi Meg, you bet! Get shakin’! Hope you love it.
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- Jas says
Literally this was AMAZING. I didn’t have red wine… I forgot it so I used way less balsamic vinegar. And orgainc thick ketchup. Wish the carrot how the texture of roast carrots but I’ll trouble shoot next time thanks!
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- Meredith | Earth & Oven says
Hey Jas, thank you for the feedback! So glad you enjoyed it!!! -Mere
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- Lydia Uhlir says
This was delicious. I added one more tablespoon of flour an extra carrot and served with mashed potatoes and kale. Thanks for the great recipe.
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- Meredith | Earth & Oven says
I love the kale and mashed potatoes idea! Thank you Lydia!
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- Lainie says
This is a really good recipe, but definitely not a 30 minutes or less meal- the vegetables and mushrooms were al dente- great tasting, but it really needed to slow cook for at least 45 minutes or more to get the smooth texture of true bourguignon. somethings should just not be rushed 😉
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- Meredith | Earth & Oven says
Hi Lainie – you are so right! I wrote this recipe quite a while ago and think its time for a refresh. No need to rush those mushrooms 😉 Thanks for the feedback. Really glad you liked it! – Meredith
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- Stella says
I made this for myself and it was sooo good! I couldn’t stop eating it! Thanks for sharing!
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- Yvette says
This recipe sounds and looks amazing! Love mushrooms, can’t wait to make it. I don’t have red wine, what could I use instead?
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- Meredith | Earth & Oven says
Hi Yvette! The red wine adds a bit of acidity and sweetness, so you could use a bit less red wine vinegar, apple juice or cranberry juice. Im sure it will be great without it though. -Mere
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- Ann-Julie says
Just try it ! OMG, really like it and I’m a picky eater ! The thickness of the portobello make a great texture ! I served it with mashed parsnip ! Thank you 🙂
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- Emily says
It is 2:15 on a Wednesday afternoon and I’m “working from home,” so I decided to get a jump on dinner. I am trying to eat an extra-clean/plant-based diet in the weeks leading up to Christmas and decided to give this a go. Based on my little bit of taste-testing, HOLY WOW! I CANNOT WAIT for dinner tonight! I will enjoy this with mashed potatoes… and this will definitely be a part of my regular rotation. Thank you!
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- Meredith | Earth & Oven says
Hi Emily! That sounds incredible!!! Thanks so much for you comment. Enjoy! -Mere
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- christina says
HI, is the recipe calling for minced garlic, chopped garlic, or whole garlic?
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- Meredith | Earth & Oven says
Hi Christina. Finely chopped garlic will work, sorry I missed that! -Mere
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- Kristen says
I don’t usually leave comments, but I came across this looking for meal ideas – as someone who lives alone, it’s typically easier to buy ingredients for one meal and eat pretty much only that for the week. At the time, the store only really had stock for a double batch and I had prepared myself to need to go back for a small restock run for one last batch. In the end, the double batch was plenty filling to get me through dinner for the week. Filling, delicious, and something that is about 110% mushrooms is generally going to be a win in my book.
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- Meredith | Earth & Oven says
Yes!! I agree on the mushroom front. Thank you so much Kristen!
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- Deb says
I don’t normally comment on recipes either but love this. Have cooked 3 times now. Last time I cooked in slow cooker and think the flavours were infused beautifully after 8 hours. Love having with smashed potatoes in jackets and beans. Plan on doing in cast iron pot over fire pit on next camping trip. Thanks for a great recipe ❤️
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- Meredith | Earth & Oven says
I am so happy to hear that Deb. Thank you so much for the kind words!
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- Sally says
wow.. what a beautiful full flavoured recipe. Just made this now as I wanted to do something different with my mushrooms than a usual stir fry. I also used soy sauce instead of tamari, and I have no broth so used tablespoon of curry ketchup, bbq sauce with a spoon of vegetable pickle and stirred in some boiled water. Amazing. My hubby loved it. Thank you. : ) This recipe is a keeper!
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