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SHOP MYVEGA CANADA

Mushroom Bourguignon with New Potatoes

Serves 4 15 minute prep time

By Morgan Shupe on September 29, 2014, categorized in Dinner

Mushroom Bourguignon with New Potatoes

Harness your inner Julia Child and direct your attention to this plant-based bourguignon. Meaty mushrooms mix with mashed potatoes for a satisfying comfort meal.

Ingredients

  • 1 tsp oil (olive or coconut)
  • 1 lbs Portobello mushrooms, stems cut off and discarded, mushrooms cut into 2 in cubes
  • 2 lbs white mushrooms, sliced
  • 1 stalk celery, diced
  • 1 carrot, cut on diagonal
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 2 tsp dried thyme
  • 2 cups red wine (full bodied wine is the best to use, if you wouldn't drink it don't cook with it)
  • 3 Tbsp tomato paste
  • 2 cups vegetable stock
  • Salt and pepper
  • 1-2 cups pearl onions, peeled (you can buy these frozen and already peeled but they're hard to find)
  • 2 Tbsp cornstarch
  • 4 Tbsp cold water

Preparation

  • Heat oil in pot. Add both types of mushrooms, sauté until lightly browned.

  • Add celery, carrot, onion and garlic. Sauté for a few minutes.

  • Add thyme, red wine, tomato paste and stock.

  • Cook for 20 minutes or until liquid has reduced by ½.

  • Add pearl onions. Cook 5 minutes.

  • Mix cornstarch and COLD water together until all the cornstarch is dissolved.

  • Add ½ the cornstarch mixture into the mushroom stew. Stir in the cornstarch. Bring stew to a simmer and wait a few minutes. Check sauce thickness, if it is not thick enough repeat this step with the rest of the cornstarch.

  • Serve on top of mashed potatoes or noodles.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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