Savory mushrooms and carrots in a rich red wine sauce over chewy pasta. This is a warm, hearty, and satisfying meal that will please everyone at your table.
Vegan mushroom Bourguignon, you are going to be the dish that gets me over the loss of summer.
Don’t think that I don’t appreciate the change of seasons, I do. In fact fall is one of my favorite seasons—next to summer.
If you live in the Chicago area then you get me. At least I think you do. You see, fall in Chicago—or autumn if you want to be all proper—is like Vail, Colorado in the summer. You wake up to cool, crisp mornings and then the sun shines and it’s seventy two for the afternoon, and just like that, the chilly air returns in time for dinner. Perfect!
But it’s short lived, and then winter blows in.
I love the beginning of winter, only the beginning. The peaceful beauty of the first snow, the exhilaration of the first snow day, Christmas, I love those things, but it’s a looong season, and after the first thrill of winter is over, and everything turns gray, and brittle, and cold, I want summer back.
That’s why this vegan mushroom bourguignonne and I are going to be good friends for the next five to six months. Very good friends.
Bourguignon Bourguignon. Bourguignon. Say it three times fast. I can’t even say it once, correctly anyway. The husband got a kick out of me as I tried to pronounce it with a French accent. Cue the laughter.
But he wasn’t laughing when he took his first bite, no sir, because this dish is no laughing matter. It’s seriously good stuff that will make everyone in the room shut up and eat.
Don’t like mushrooms? I’m kind of guessing that this will change your mind. Why? Because they soak up the red wine and the seasonings and they taste like little slices of French heaven.
They aren’t slimy, or spongy, or anything like you’re probably used to when it comes to mushrooms. These are meaty, delicious, and addicting. For real.
The wine sauce is the captivating star of this show and it turns every ingredient it touches into an academy award winning co-star.
You’ll start out by sautéing the mushrooms in a touch of olive oil, and then the carrots.
Next, you’ll caramelize the onion and shallots. To deglaze the pan you’ll add some vegetable broth and red wine.
To enhance the broth you’re going to want to add some fresh thyme and dried Italian seasoning, salt, and pepper. Finally, let the sauce simmer for forty minutes or so.
Your kitchen is going to smell like a five start French restaurant. There is something to soothing and relaxing about the aroma of red wine and thyme comingling in the air. You won’t even need to drink a glass of wine while you’re cooking, just take deep breaths and smell the sauce and your tensions of the day will melt away.
Smother a pile of fettucine with this vegan mushroom Bourguignon and take your first bite. That wonderfully rich sauce will make you speechless. Not because you’ll have no words to describe it, but because you won’t want to spend any time talking when you could be eating.
Like I said before, this mushroom Bourguignon and I are going to be tight this winter. Its full flavored and comforting red wine sauce will help me make it through the coldest of nights. It might even make me appreciate wearing socks again. And trust me, that’s a big deal, because as you know, I’m all about bare feet and sunshine.
What's your favorite season?
Bare feet or socks?
Do you remember Julia Child making Beouf Bourguignon on her cooking show, The French Chef?
Vegan Mushroom Bourguignon
- 1 large skillet
- 1 stove
- 2 tablespoon olive oil divided
- 2 lb mushroom caps we prefer baby Portobellos, stems off and sliced thick
- 6 large carrots peeled and sliced into 1 inch 2.5 cm circles
- 1 large yellow onion peeled and diced
- 1 large shallot peeled and sliced thin
- 2 garlic cloves peeled and minced
- 2 cups vegetable broth
- 1 ½ cups red wine
- 1 tablespoon tomato paste
- 2 teaspoon ground sea salt or to taste
- 2 tablespoon fresh thyme leaves plus extra for garnishing
- 2 teaspoon dried Italian seasoning
- Black pepper to taste
- 1 tablespoon + 1 teaspoon all-purpose flour use cornstarch to make it gluten free
- ⅓ cup water
- 1 1 lb package of fettucine
- Fill a pasta pot with water and heat on medium to warm the water.
- Heat a large skillet on medium heat and add 1 tablespoon (15 ml) of olive oil. When the oil is hot, add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.
- Add the remaining olive oil and the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized, approximately 5 to 7 minutes. Add the garlic and cook for one minute.
- Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for twenty minutes. Add more seasoning if you prefer a stronger flavor.
- In a small bowl, mix the flour (or corn starch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour or lumps in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.
- Turn the heat for the pasta water to high and bring to a boil.
- Twelve minutes before the sauce is done, salt the pasta water (approximately 1 tablespoon (15 g)) and add the fettucine to the water. Cook according to the directions on the package.
- Divide the fettucine by four and make a nest in the center of each plate. Spoon the mushroom Bourguignon on top of the fettucine. Garnish with a sprinkle of fresh thyme leaves.