Recipes

Mushroom Bourguignon

Serves 4

| Prep Time: 15 mins

| Cook Time: 45 mins

| Total Time: 1 hour

You may need: French Dijon Blend

Discover The Recipe

Perfect for a fall dinner, our vegan Mushroom Bourguignon is a thick, rich stew that warms you to the core. Like the original Beef Bourguignon version, our vegan version is full of beautiful umami flavor from mushrooms delightfully paired with winter vegetables and aromatics. The steps in this dish are essential to developing deep, complex flavor. The addition of Piquant Post French Dijon Blend, which includes mustard seed, coriander, thyme, basil, onion powder, and black pepper, marries all the ingredients into a perfectly seasoned, hearty meal. 

The term Bourguignon is used to describe dishes prepared with wine or with a mushroom and onion garnish and has often been referred to as a traditional French dish. Beef Bourguignon was first documented in the 19th century and since then, it has become a standard recipe in French cuisine. Chef Julia Child recommended using a “young and full-bodied red wine” like Burgundy, although any red wine you prefer works fine. Our chef recommends serving Mushroom Bourguignon over creamy mashed potatoes, or try it with polenta or serving with crusty bread and a side salad.

Ingredients

  • 2 Tbsp extra virgin olive oil 

  • 6 shallots, peeled and halved lengthwise

  • 1 leek, sliced and washed

  • 2 carrots, sliced

  • 2 lbs (about 10 cups) wild mushrooms 

  • 6 cloves garlic, minced, peeled and sliced

  • 2 tsp Piquant Post French Dijon Blend

  • 1 Tbsp tomato paste

  • 2 1/2 Tbsp flour

  • 2 cups red wine

  • 1 1/2 cups vegetable stock 

  • 1 Tbsp tamari

  • 2 bay leaves

  • 1/2 tsp thyme, dried

  • 1 tsp salt + more to taste

  • Garnish: fresh tarragon, arugula, vegan yogurt 

Notes

This recipe is a fairly thick stew! Part of the thickness is achieved by adding the flour to the veggies and cooking it down for a few minutes before adding the liquids. Don’t skip this step-it ensures that the flour fully incorporates the fat and that the raw flour taste is cooked out.

If you want to make this gluten free, simply use your favorite all purpose gluten free flour instead of the wheat flour!

Want some advice about which wines to cook with? Check out this helpful article.

Instructions

Heat the olive oil in a heavy bottomed pot, like a dutch oven. Add the shallots, leeks and carrots. Cook over medium heat for 5-7 minutes or until the leeks are caramelized. Add the mushrooms and the minced garlic. Sauté another 2-3 minutes. 

Add the Piquant Post French Dijon Blend, tomato paste and flour. Stir well until all the mushrooms and leeks are well covered. Cook for 2-3 minutes and then add the red wine. 

Bring to a simmer and cook for 3 minutes. Add the vegetable stock, tamari, bay leaves, and dried thyme. Bring to a simmer and cook on low for 30 minutes. Adjust the seasoning with sea salt and black pepper. Garnish with arugula and fresh tarragon.

Serve the stew with mashed potato and a dollop of vegan yogurt.

Alternatives & Substitutions

  • We recommend serving this with mashed potatoes, but this stew is equally delicious with polenta or rustic bread and salad!

  • Looking for the perfect mashed potato recipe? Just sub out the dairy products for their dairy free alternative in this delicious version

  • We used a mix of wild mushrooms and brown button mushrooms but feel free to use your favorite mushrooms! They all taste great! Looking for more hearty mushroom recipes? Find more here.

  • Looking for more recipes to use our French Dijon Blend? Try our Bistro Flank Steak with Dijon Sauce or Creamy Chicken Dijon for an easy weeknight supper! 

  • For an extra rich mushroom flavor, use mushroom stock instead of simply veg stock.

  • Serve this dish with our fresh and healthy Salade Lyonnaise.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Mushroom Bourguignon

Serves

4

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hour

Piquant Post spice you’ll need: French Dijon Blend

Ingredients

  • 2 Tbsp extra virgin olive oil 

  • 6 shallots, peeled and halved lengthwise

  • 1 leek, sliced and washed

  • 2 carrots, sliced

  • 2 lbs (about 10 cups) wild mushrooms 

  • 6 cloves garlic, minced, peeled and sliced

  • 2 tsp Piquant Post French Dijon Blend

  • 1 Tbsp tomato paste

  • 2 1/2 Tbsp flour

  • 2 cups red wine

  • 1 1/2 cups vegetable stock 

  • 1 Tbsp tamari

  • 2 bay leaves

  • 1/2 tsp thyme, dried

  • 1 tsp salt + more to taste

  • Garnish: fresh tarragon, arugula, vegan yogurt 

Instructions

  1. Heat the olive oil in a heavy bottomed pot, like a dutch oven. Add the shallots, leeks and carrots. Cook over medium heat for 5-7 minutes or until the leeks are caramelized. Add the mushrooms and the minced garlic. Sauté another 2-3 minutes. 

  2. Add the Piquant Post French Dijon Blend, tomato paste and flour. Stir well until all the mushrooms and leeks are well covered. Cook for 2-3 minutes and then add the red wine. 

  3. Bring to a simmer and cook for 3 minutes. Add the vegetable stock, tamari, bay leaves, and dried thyme. Bring to a simmer and cook on low for 30 minutes. Adjust the seasoning with sea salt and black pepper. Garnish with arugula and fresh tarragon.

  4. Serve the stew with mashed potato and a dollop of vegan yogurt.

Notes

  • This recipe is a fairly thick stew! Part of the thickness is achieved by adding the flour to the veggies and cooking it down for a few minutes before adding the liquids. Don’t skip this step-it ensures that the flour fully incorporates the fat and that the raw flour taste is cooked out.

  • If you want to make this gluten free, simply use your favorite all purpose gluten free flour instead of the wheat flour!

  • Want some advice about which wines to cook with? Check out this helpful article.

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