Mushroom Bourguignon Reimagined
Experience a hearty, plant-based twist on the classic beef bourguignon with tender mushrooms soaking in rich red wine and aromatic herbs. Perfectly complemented with root vegetables, this gluten-free, dairy-free dish offers a warm, comforting meal that will impress any family member. You can even add your favorite meat protein for an additional layer of flavor!
ingredients
- 2 cups cremini mushrooms, quartered
- 1 cup carrots, sliced
- 1 cup pearl onions, peeled
- 2 cloves garlic, minced
- 1 cup red wine (such as Pinot Noir)
- 1 cup vegetable broth
- 2 tbsp olive oil
- 1 tbsp gluten-free soy sauce or tamari
- 1 tsp dried thyme
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 6 oz cooked protein of choice (like chicken or beef)
steps
- 1.
Heat olive oil in a large skillet or pot over medium heat.
- 2.
Add the quartered cremini mushrooms and sauté until browned, about 5 minutes.
- 3.
Stir in the pearl onions, carrots, and garlic; cook for another 3-4 minutes until softened.
- 4.
Pour in the red wine, scraping the bottom of the pot to deglaze.
- 5.
Add the vegetable broth, gluten-free soy sauce, thyme, bay leaves, salt, and pepper; stir to combine.
- 6.
Bring to a simmer and reduce heat; cover and cook for 20 minutes, until the vegetables are tender.
- 7.
If using, add your choice of cooked protein during the last 5 minutes of cooking to heat through.
- 8.
Remove bay leaves, adjust seasoning if necessary, and serve hot, garnished with fresh parsley.
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