During the winter months, I find myself cooking more soups and stews than usual, trying to keep warm. One classic winter meal that I always go back to is mushroom bourguignon. This is a vegan version of the French beef bourguignon recipe. By replacing the meat with hearty mushrooms you get added vitamins and minerals without compromising any flavor. Paired with creamy mashed potatoes, this is the ultimate comfort food.
Once the mushrooms simmer and caramelize in the red wine, they take on a deep, savory flavor. The liquid cooks down to leave behind a smooth red wine gravy. I used baby portobello mushrooms in this recipe but you could use whatever type of mushroom you prefer, even mixing them if you would like. This would also be good served in a burrito with rice, on top of toast for an open faced sandwich, or over a bowl of noodles.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- For the potatoes:
- 2 1/2 cups potatoes, peeled and cubed
- 6 cups vegetable broth
- 3 tbsp earth balance butter
- 2 tbsp vegan cream cheese
- 2 tbsp almond milk
- to taste salt & pepper
- For the mushrooms:
- 4 tbsp earth balance butter
- 2 carrots, peeled and diced
- 1/2 tsp minced garlic
- 1 cup cipollini onions
- 8oz mushrooms
- to taste salt and pepper
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 3/4 cup red wine
- 1/2 cup vegetable broth
- 1 tbsp tomato paste
Directions
- To prepare the potatoes, add the broth to a large pot of water and bring to a boil.
- Add the potatoes and cook until they are soft and can be pierced with a fork.
- Set aside 1/2 cup of the broth (for the mushroom recipe) before straining. Strain.
- Mash the butter, cream cheese, and almond milk into the potatoes. Add salt and pepper to taste. Set aside.
- While the potatoes are cooking, prepare the potatoes.
- Add the butter to a large skillet over medium high heat. Add the diced carrots and let cook for a few minutes.
- Add the garlic, mushrooms and onions and stir to coat in butter. Cook for a few minutes until the onion begins to brown.
- Add the spices, broth, and red wine. Bring to a boil and then reduce to a simmer.
- Stir in the tomato paste.
- Cook until liquid is reduced. Serve over potatoes.
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Photo: Lauren Sacerdote
