Vegan Mushroom Bourguignon
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil, divided
- 1 lb cremini mushrooms, quartered
- 8 oz shiitake mushrooms, stems removed, caps sliced ½ inch thick
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and cut into ½-inch rounds
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 2 cups beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 cup water
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp arrowroot starch
- 2 tbsp cold water
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the cremini and shiitake mushrooms in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes until the undersides are deep golden brown. Stir and continue cooking for another 2–3 minutes until the mushrooms are browned all over and any released liquid has evaporated. Season with ¼ tsp salt and ⅛ tsp pepper, then transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
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