This Mushroom Bourguignon is a budget friendly, easy to cook alternative to traditional Beef Bourguignon. It is flavorful even without the meat, can be serve with steamed rice, bread, or even with pasta. It cooks so fast which makes it perfect for busy weekdays.

What’s the first thing that comes in your mind when you hear the work “Bourguignon”? Beef, right? Actually Beef Bourguignon is the only version that I know of for this dish until I ventured into Meat Free Monday and stated exploring more meat free dishes. I love Beef Bourguignon in fact this is one dish that I had lined up in my to do list, but after these meatless version.

About This Recipe

• Ease in Making the Recipe:
• Traditional beef bourguignon usually takes a lot of time to cook because of the long hours of cooking to tenderize the beef. You can forget about that with this vegetarian version. This version cooks so quick you can have it ready in less than 1 hour. All the ingredients in this variation cooks fast so there is really not much wait to do. This means you have more time to do other things, and more time to enjoy this dish sooner than later.
• Ingredients: The ingredients are simple and easy to find. The main ingredients that replaces beef is mushroom. You can use brown, white or cremini mushroom, just don’t use canned mushroom as they have less flavor. I added carrots because I love how it works well with mushroom and with the sauce but you can add other vegetables too. Potato will definitely work, if you want to add some greens, Spinach is a good addition too and it cooks fast.
• Texture, Taste & Flavor: This is a very creamy, saucy simple dish. The sauce was smooth and I like how the vegetables melts in your mouth. A simple flavorful dish this is.
• Make-Ahead: Yes you can. You can even make this a big batch and make it part of your meal-prep. You can serve it over steamed rice, on mashed potato or even for pasta sauce.

What is good about this Mushroom Bourguignon?

• super easy and cook really fast. This is one of those dishes that you can make in less than 1 hour
• It’s delicious and flavorful even without the meat
• The sauce, you’re going to love it. It’s sweet and salty, perfect consistency
• Can be served with steam rice, pasta, mashed potato and can also be baked as a soup covered with puff pastry, like chicken pot pie style.
• Last but not the least, its budget friendly

What type of Mushroom to use?

I personally prefer using white button mushroom, or crimini mushrooms because they are firmer and they have better texture to the dish. The mushroom remains plump so you get to see more chucks. Regardless what kind of Mushroom you choose, use the fresh mushroom and not the canned mushroom.

Can I add wine to simmer the mushroom?

Definitely. The original Beef Bourguignon is simmered in a combination of wine and broth. I don’t use alcohol in my dish so I substituted it with vegetable broth. You can make it 50% wine and 50% broth. Use the wine to de-glaze the mushroom then pour the broth next.

What can I serve this with?

• steamed rice or a full meal serving
• Serve it on pasta o your choice
• Serve it on mashed potato
• Serve it as a stew/soup and cover the top with puff pastry. Bake for 20 minutes then
• serve like chicken pot pie style
• Serve it as is with flatbread or dinner rolls

Ingredients:

• 1 tablespoon Unsalted Butter
• 1/4 teaspoon White Onion – sliced thinly
• 1/2 cup Carrots – cut into small pieces
• 3/4 teaspoon Salt
• 1/8 teaspoon Black Pepper
• 1/2 teaspoon Sugar
• 1/4 teaspoon Oregano
• 1/4 teaspoon Thyme
• 1 tablespoon All-Purpose Flour
• 2 tablespoon Tomato Sauce
• 3/4 cup Vegetable Broth (or 1/2 cup for lesser sauce): Can be substituted with 1/2 cup broth and 1/4 cup red wine
• 2 cups Cremini Mushroom or White Button Mushroom or combination of both – cut into quarter

Instructions:

1. In a heated pan, add butter, onion, carrots, sugar, salt, pepper, oregano, thyme. Sauté  then cover for 5 minutes. Add flour and mix to combine.
2. Add mushroom, tomato sauce and vegetable broth. Stir then cover and cook for 20 minutes on medium heat until the sauce is reduced to your liking and the vegetables are cooked. Taste and adjusts seasoning as desired

Serves 2

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

*Note* The Nutritional Information calculation do not include the rice

Featured Posts:

• Meat Free Monday: String Beans and Squash in Coconut Sauce
• Baked Four Cheese Garlic Spaghetti Squash
• Meat Free Monday: Sautéed Spinach and Mushroom
• Mediterranean Chickpea Salad
•  Meat Free Monday: Tomato and Spinach Pesto Grilled Cheese
• Meat Free Monday: Mushroom and Spinach Quesedillas
• Meat Free Monday: Creamy Avocado Pesto Pasta
• Meat Free Monday: Bokchoy Fried Rice
• Meat Free Monday: Black Bean Quinoa Burger
• Mushroom Bourguignon Pasta
• Vegan Pasta

My Latest Video

Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.

FOLLOW SWEETNSPICYLIVING ON SOCIAL MEDIA

Facebook | Instagram | Pinterest | Twitter | YouTube