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

Begin by cleaning and slicing the mushrooms. Dice the carrots and onion, and mince the garlic.

Prepare the Vegetables

Halve the potatoes and set them aside for roasting.

Prepare the Potatoes

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.

Sauté the Aromatics

Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.

Add the Garlic and Mushrooms

Stir in the tomato paste and thyme, cooking for 1-2 minutes until fragrant.

Incorporate the Tomato Paste and Thyme

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.

Add Broth and Wine

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.

Prepare the Potatoes for Roasting

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.

Roast the Potatoes

Once the mushroom bourguignon is ready and the potatoes are roasted, serve the bourguignon over the double roasted potatoes.

Assemble the Dish

Slice the crusty bread for serving and prepare a side salad with mixed greens.

Prepare the Bread and Salad

Serve the mushroom bourguignon with roasted potatoes, crusty bread, and a side salad. Enjoy your delicious vegan meal!

Serve and Enjoy

Mushrooms

EVOO (Extra Virgin Olive Oil)

Garlic

Thyme

Tomato Paste

Vegan Red Wine

Vegetable Brodo

Crusty Bread

Salad Greens

Potatoes

Vegan Mushroom Bourguignon

Make Vegan Mushroom Bourguignon Recipe in just 1h . 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

Vegan Mushroom Bourguignon Recipe

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