What should I serve with mushroom bourguignon?

This dish is quite saucy, so serve it with whatever you think will soak all that action up nicely: like any potatoes ( roasted garlic mashed potatoes , "melting" potatoes , or scalloped potatoes ), or this white bean purée . If you’re feeling lazy, a crusty baguette will do.

Can mushroom bourguignon be made in advance?

This dish is best eaten the same day as it’s made; when the stew sits for several days, the mushrooms get a little too acidic from the wine. But if you’d like to get a headstart on cooking, you can sear the mushrooms, and cook the carrots and onions, up to 1 day in advance and keep them in the fridge.

Can I make this gluten-free?

Yes! Just substitute the all-purpose flour for a 1-to-1 GF flour blend .

Vegan Mushroom Bourguignon - The New Baguette

Description

Serve with mashed or roasted potatoes, creamy polenta, or just a crusty baguette. (This recipe has been updated from its original November 2021 version.)

Ingredients

Scale

1 1/2 pounds mixed mushrooms (cremini, shiitake, oyster, and/or maitake)* (see note below)
About 4 tablespoons extra virgin olive oil, divided
1 teaspoon smoked paprika
Sea salt and freshly ground black pepper
3 small carrots (about 1/2 pound), peeled and sliced on a diagonal
1 medium yellow onion, cut into 1/3-inch-thick half-moons
1 teaspoon dried thyme or Herbes de Provence
3 medium garlic cloves, minced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 cup dry red wine (like malbec, syrah, or cabernet)*
1 1/2 cups mushroom or vegetable broth
2 tablespoons white miso
Minced parsley, for serving

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Instructions

Quarter cremini mushrooms, and shred shiitake, oyster, and/or maitake mushrooms with your hands into bite-size bits.
Heat 2 tablespoons oil in a Dutch oven or another large, heavy-bottomed pot over medium-high heat. Add half of the mushrooms with 1/2 teaspoon smoked paprika, and pinches of salt and pepper. Sauté until the mushrooms are browned all over, stirring only 2-3 times during cooking, about 10 minutes. Remove the mushrooms from the pot and set aside. Repeat with the second half of the mushrooms. Then set all the mushrooms aside.
Add a splash more oil to the pot, if needed, and add the carrots, onion, thyme, and 1/4 teaspoon salt. Cook until the vegetables are starting to soften and caramelize, 6 to 8 minutes.
Stir in the garlic and tomato paste, and cook for 30 seconds. Then incorporate the flour and cook for another 30 seconds.
Add the wine and deglaze the pot (i.e. stir with a spatula to pick up the brown stuck-on bits at the bottom of the pot). Then add the mushrooms back to the pot, along with the broth, miso, and lots of black pepper. Bring to a boil. Then reduce the heat to low and simmer uncovered for 5 minutes to evaporate the alcohol.
Cover the pot, and simmer with the lid ajar until the carrots are softened and the sauce is thick, stirring occasionally, about 30 minutes.
Taste and adjust the seasonings, if needed. Garnish with parsley before serving.

Notes

I like to use a trio of mushrooms for a varied texture and a full spectrum of mushroom-y flavor. If you can’t locate three, use at least two (cremini and shiitake are the most common varieties).
Use a wine that you’d enjoy drinking. Never use “cooking wine”.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 180