Ingredients
For the Vegan Mushroom Bourguignon:
2 tbsp olive oil (30ml)
1 lb cremini mushrooms, quartered (450g)
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup pearl onions
1 cup vegetable broth
1 cup vegetable broth
2 tbsp tomato paste
2 tbsp soy sauce or tamari
1 tbsp balsamic vinegar
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
For the Potato Cauliflower Mash:
2 cups potatoes, peeled and cubed (about 1 large potato)
2 cups cauliflower florets
1/2 cup plant-based milk (such as almond milk or oat milk)
2 tbsp vegan butter
Salt and black pepper to taste
Nutmeg, grated (optional)
Instructions
Step 1: Prepare the Vegetables
Begin by washing all vegetables thoroughly. Peel and cube the potatoes into approximately 1-inch pieces for even cooking. Break the cauliflower into florets of similar size to the potato cubes. Chop the onion, carrots, and celery into small, uniform pieces—about 1/2 inch in size—to ensure they cook evenly. Mince the garlic cloves finely. Quarter the cremini mushrooms, ensuring they’re roughly the same size for consistent cooking.
Step 2: Start the Potato Cauliflower Mash
Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the potato cubes and cauliflower florets. The potatoes will take slightly longer to cook than the cauliflower, but adding them together works well since we’re looking for very soft vegetables for mashing. Boil for approximately 15-20 minutes until both vegetables are fork-tender. Test by piercing with a fork—it should slide in easily.
Step 3: Drain and Mash the Vegetables
Once the potatoes and cauliflower are tender, drain them thoroughly in a colander. Return them to the hot pot (with the heat turned off) for a minute or two to help evaporate any excess water. This prevents a watery mash. Add the plant-based milk and vegan butter. Using a potato masher or hand mixer, blend until smooth and creamy. For an extra smooth texture, you can use an immersion blender, but be careful not to over-process as this can make potatoes gummy. Season with salt, black pepper, and a small grating of nutmeg if desired. Cover to keep warm while preparing the bourguignon.
Step 4: Sauté the Mushrooms
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is shimmering but not smoking, add the quartered cremini mushrooms. It’s important not to overcrowd the pan—work in batches if necessary. Allow the mushrooms to brown on one side before stirring, approximately 3-4 minutes. Then stir and continue cooking until the mushrooms have released their moisture and it has mostly evaporated, about 8-10 minutes total. The mushrooms should be deeply browned and slightly reduced in size. Remove from the pot and set aside.
Step 5: Build the Flavor Base
In the same pot, without cleaning it (those browned bits are flavor gold!), add a touch more olive oil if needed. Add the chopped onion, carrots, and celery. Reduce heat to medium and cook until the vegetables have softened, about 8-10 minutes, stirring occasionally. Add the minced garlic and pearl onions and cook for another 3-5 minutes until fragrant. The slow cooking of these aromatics builds the foundation of flavor for your bourguignon.
Step 6: Deglaze and Add Liquids
Pour in a splash of the vegetable broth to deglaze the pot, using a wooden spoon to scrape up all the browned bits from the bottom. These caramelized bits contain concentrated flavor. Once loosened, add the remaining vegetable broth, tomato paste, soy sauce (or tamari), and balsamic vinegar. The tomato paste adds richness and color, while the soy sauce provides umami depth, and the balsamic vinegar brings brightness and subtle sweetness.
Step 7: Add Herbs and Return Mushrooms
Stir in the dried thyme, dried rosemary, and bay leaves. These classic French herbs provide the signature flavor profile of a traditional bourguignon. Season with salt and black pepper to taste, keeping in mind that the soy sauce already contains sodium. Return the sautéed mushrooms to the pot and stir to combine all ingredients thoroughly.
Step 8: Simmer to Perfection
Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let the bourguignon simmer for 30-40 minutes, stirring occasionally. This slow cooking allows the flavors to meld and the vegetables to become tender without falling apart. The sauce should thicken slightly as it reduces. If it becomes too thick, add a splash more vegetable broth. If it’s too thin, simmer uncovered for a few minutes to reduce.
Step 9: Final Adjustments
After simmering, remove the bay leaves (they’re not meant to be eaten). Taste the bourguignon and adjust seasonings if necessary. You may find you want more salt, pepper, or even a splash more balsamic vinegar for brightness. The stew should have a rich, complex flavor with no single ingredient dominating.
Step 10: Serve and Garnish
To serve, spoon a generous portion of the warm potato cauliflower mash onto each plate, creating a small well in the center. Ladle the vegan mushroom bourguignon into the well. Garnish with freshly chopped parsley, which adds a pop of color and fresh flavor that contrasts beautifully with the rich stew. Serve immediately while hot
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