Vegan Mushroom Bourguignon

Deeply seared mushrooms, pearl onions, and carrots braise in wine and vegetable stock until their sauce turns glossy, making a fully vegan cold-weather main.

80 min

6 servings

Glossy vegan mushroom bourguignon with pearl onions and carrots is spooned over creamy polenta.

Ingredients

2 lb cremini and portobello mushrooms, cut into large pieces

3 tbsp extra-virgin olive oil, divided

12 oz pearl onions, peeled

3 medium carrots, cut into 1-inch pieces

5 garlic cloves, sliced

2 tbsp tomato paste

2 tsp fresh thyme leaves

1 1/2 cups dry red wine

3 cups vegetable stock

2 tbsp chopped flat-leaf parsley

Equipment

Wide Dutch oven · Tongs · Wooden spoon · Ladle · Serving bowls

Read the reduction

Stop reducing when a spoon leaves a brief trail and the sauce clings in a shiny coat; further boiling can make the wine taste heavy.

Choose a soft base

Dairy-free mashed potatoes or creamy polenta catch the glossy sauce while keeping the vegetables intact on top.

Prepare and sear

01. Cut mushrooms into large pieces and prepare the pearl onions, carrots, garlic, and thyme so they are ready to add in sequence.

02. Sear mushrooms in 3 roomy batches over medium-high heat; transfer each only when its faces are deeply browned.

Build the base

03. Cook pearl onions and carrots over medium heat until lightly colored, keeping the onions whole.

04. Stir in garlic, tomato paste, and thyme; cook until the paste is brick red and fragrant.

Reduce and braise

05. Add the red wine, scrape up fond, and reduce it by about half, waiting until the alcohol aroma has softened.

06. Return mushrooms and their juices with stock; partially cover and gently braise until the carrots are tender but intact.

Finish and serve

07. Uncover and simmer gently until the sauce coats the vegetables in a thin glossy layer.

08. Taste for a rounded wine balance, then spoon over dairy-free mashed potatoes or creamy polenta and finish with parsley.