Vegan Mushroom Bourguignon Recipe
Dunk's mushrooms, sauteed aromatics, vegetable brodo, tomato, vegan red wine, garlic, thyme & EVOO over double roasted potatoes; served with crusty bread & a side salad
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Ingredients
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General Ingredients
Potatoes
Method
Preparation of Ingredients
- 1
- 2
Prepare the Potatoes
Halve the potatoes and set them aside for roasting.
Cooking the Mushroom Bourguignon
- 3
Sauté the Aromatics
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the diced onion and carrots, and sauté for about 5 minutes until they soften.
- 4
- 5
Incorporate the Tomato Paste and Thyme
Stir in the tomato paste and thyme, cooking for 1-2 minutes until fragrant.
- 6
Add Broth and Wine
Pour in the vegetable broth and vegan red wine, bringing the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
Roasting the Potatoes
- 7
Prepare the Potatoes for Roasting
Preheat the oven to 200°C (400°F). Place the halved potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- 8
Roast the Potatoes
Roast the potatoes in the oven for 30-35 minutes or until they are golden brown and crispy, flipping them halfway through for even cooking.
Serving
- 9
- 10
Prepare the Bread and Salad
Slice the crusty bread for serving and prepare a side salad with mixed greens.
- 11
Serve and Enjoy
Serve the mushroom bourguignon with roasted potatoes, crusty bread, and a side salad. Enjoy your delicious vegan meal!