Vegan Bourguignon with Portobello Mushrooms
Prep time
Cook time
Total time
Serve over polenta or grits with cashew cream. Or mashed potatoes or noodles.
Serves: 4
  • 2 teaspoons olive oil or vegan butter (you can substitute vegetable broth, but the fat makes ithe mushrooms more brown and crusty)
  • 2 lbs portobello mushrooms (or cremini), 1 inch hearty pieces (save stems for vegetable broth)
  • ⅓ cup of vegetable broth for sautéing & 1½ cups for broth
  • 2 cups peeled small pearl onions
  • 1 small onion, chopped
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 4 tablespoons tomato sauce (or two tablespoons tomato paste)
  • 1½ tablespoons all-purpose flour (or gluten-free flour)
  • 1½ cups dry red wine
  • 1½ tablespoons tamari
  • 2 thyme branches (or ½ teaspoon dried thyme)
  • 1 bay leaf
  • Salt and ground black pepper
  1. Heat the two teaspoons of olive oil in a medium dutch oven. Add the mushrooms and cook until they are brown and seared. About 3-4 minutes. Remove them from the pan.
  2. Heat the ⅓ cup of vegetable broth in the same pan. Add the chopped onion and carrots and cook until the onion has softened. About 4-5 minutes. Add more vegetable broth if sticking. Add the garlic and cook one minute more.
  3. Add the wine, scraping any stuck bits off the bottom, turn the heat up and reduce the wine by half.
  4. Stir in the tomato sauce (or paste), 1½ cups of vegetable broth, tamari, pearl onions, thyme, bay leaf, and the mushrooms and all their juices. Bring to a mild boil and reduce to a simmer.
  5. Simmer for 20 minutes or until carrots are tender.
  6. Whisk together the flour and 2 tablespoons of water. Whisk the flour mixture into the mushroom mixture. Simmer for an additional 10 minutes.
  7. Remove the thyme branches (if using) and bay leaf. Taste for additional salt and pepper. Serve over mashed potatoes, large flat noodles or cashew polenta. (recipe below)
Recipe by Ordinary Vegan at