Vegetarian Mushroom Bourguignon

This vegetarian riff on the French classic beef bourguignon is a rich stew of mushrooms, herbs, and vegetables simmered in red wine. Once you remove the meat and serve it over quinoa it might no longer be quite as French but it still tastes great. Serves 4-6, depending on portion size.

Print Recipe

Vegetarian Mushroom Bourguignon

Course

Main Dish

Cuisine

French

Keyword

French, mushrooms, quinoa, Vegetarian, wine

Prep Time

30 minutes

Cook Time

50 minutes

Passive Time

20 minutes

Servings

main entrees

Ingredients

Mushroom Bourguignon

• 4 tbsp butter divided
• 2 tbsp extra virgin olive oil
• 16-24 ounces mushrooms sliced, portobella or cremini
• 1 medium onion chopped
• 6 large cloves of garlic chopped
• 2-3 carrots thinly sliced
• 2-3 celery stalks, thinly sliced
• 1/2 tbsp fresh thyme
• 1 tsp rosemary fresh, chopped
• 3 tbsp tomato paste
• 3/4 cup dry red wine something you'll be happy to drink with dinner
• 2 cups vegetable broth
• 1 tsp salt more or less to taste
• 1/2 tsp black pepper
• 1/2 cup pearled onions (optional)
• 2 tbsp flour

Quinoa

• 1 cup dried quinoa
• 2 cups vegetable broth

Course Main Dish Cuisine French Keyword French, mushrooms, quinoa, Vegetarian, wine Prep Time 30 minutes Cook Time 50 minutes Passive Time 20 minutes Servings main entrees Ingredients Mushroom Bourguignon 4 tbsp butter divided 2 tbsp extra virgin olive oil 16-24 ounces mushrooms sliced, portobella or cremini 1 medium onion chopped 6 large cloves of garlic chopped 2-3 carrots thinly sliced 2-3 celery stalks, thinly sliced 1/2 tbsp fresh thyme 1 tsp rosemary fresh, chopped 3 tbsp tomato paste 3/4 cup dry red wine something you'll be happy to drink with dinner 2 cups vegetable broth 1 tsp salt more or less to taste 1/2 tsp black pepper 1/2 cup pearled onions (optional) 2 tbsp flour Quinoa 1 cup dried quinoa 2 cups vegetable broth

Instructions

Make the Bourguignon

1. In a large saute pan, melt 2 tablespoons of butter over a high heat. Add the mushrooms so that they sear, and then move them to a separate bowl before they expel their juices. If the juices do start to expel, add them in the bowl as well. Set aside for later. It might be helpful to do this in two batches.

   
2. Either return the pan to the burner (if it's a very large pan), or swap it for a larger stew pot, and set the heat to medium-low. Add the olive oil and onion to the pan, stirring occasionally for 5 minutes, until translucent.
3. Add garlic and stir for a minute or two, until fragrant. Then add the carrots, celery, thyme, and rosemary. Cook for another 5-10 minutes, stirring occasionally, adding a bit more olive oil if it starts to look dry.
4. Bring heat up to medium and add the cup of wine. Allow it to cook down to about half, roughly 4-5 minutes, then stir in the tomato paste.

   
5. Add the mushrooms back into the pan, along with the 2 cups of vegetable stock, salt, and pepper (and pearled onions if you're using them), and bring to a simmer for about 15-20 minutes.

   
6. As the stew simmers, melt two tablespoons of butter in the microwave. Add the two tablespoons of flour to the melted butter, stirring it into a homogeneous paste. Quickly whisk the paste into the simmering stew.

   
7. Stir regularly as the stew thickens, about 10-15 minutes. Once the stew has thickened nicely, serve immediately over a bed of quinoa.

Make the Quinoa

1. Combine two cups of vegetable stock with 1 cup of quinoa and bring to a boil in a covered pan. Once it reaches a boil, reduce heat to low and allow it to slowly simmer for about 25 minutes or until all of the liquid has been absorbed. Or just follow the package instructions.