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+ servings
Vegan Mushroom Bourguignon is the perfect dinner party dish
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5 from 2 votes

Mushroom Bourguignon

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dinner
Cuisine: French
Keyword: bay leaves, carrots, chantennay carrots, chestnut mushrooms, dried mushrooms, garlic, girolles, non-dairy butter, oyster mushrooms, pearl onions, porcini mushrooms, portobello mushroom, red wine, sage, shallots, thyme, tomato puree, wild mushrooms
Servings: 4 people

Ingredients

  • 300 millilitres water freshly boiled
  • 30 grams dried wild mushrooms
  • 50 grams non-dairy butter
  • 12 shallots
  • 200 grams chantenay carrots
  • 250 grams portobello mushrooms cut into thick slices
  • 250 grams chestnut mushrooms kept whole or cut in half depending on how large they are
  • 4 cloves garlic minced
  • 1 tbsp tomato puree
  • 1 tbsp plain flour
  • 300 millilitres red wine
  • 4 sprigs thyme
  • 4 bay leaves
  • 4 sage leaves
  • 250 grams puy lentils pre-cooked
  • salt and pepper to taste
  • 250 grams fresh wild mushrooms e.g. girolles, oyster mushrooms, trumpet mushrooms etc.

Instructions

  • Pour the freshly boiled water over the dried mushrooms to rehydrate them and place to one side.
  • Heat 1 tbsp olive oil and 25g of the butter in a heavy bottomed pan.
  • Once the butter has melted add the shallots and chantenay carrots and cook for 5 minutes or until they begin to soften a little.
  • Next add the sliced portobello mushrooms and the chestnut mushrooms to the pan and cook for another 5 minutes.
  • Add in the minced garlic, tomato puree and flour and stir to ensure the vegetables are well coated.
  • Pour the wine into the pan and stir gently until the sauce is smooth.
  • Add the water and re-hydrated wild mushrooms to the pan along with the thyme, bay leaves, sage and puy lentils.
  • Simmer for 25-30 minutes or until the sauce has reduced down and the veg are cooked though.
  • Season to taste.
  • Melt the remaining butter in another pan and add the fresh wild mushrooms. Fry for 5-10 minutes until they have coloured but are still firm.
  • Add the wild mushrooms to the main pan before serving.

Notes

Top tip

To make the shallots easier to peel, place them in a bowl and cover with hot water for 5 minutes before peeling.