Oil-free vegan mushroom bourguignon. This recipe is full of flavour, you won’t miss the oil or fat at all.
I never thought the day would come when I would openly admit to being *temporarily* bored of eating grains. I’ve been craving potatoes a lot recently, which is totally unlike me.
Chips, baked potatoes, mashed potatoes, potato curries, everything potatoes have been on my menu this week. My current love of potatoes is what inspired me to visit one of my long-lost favourites – bourguignon.
You would normally cook a bourguignon with butter for extra silkiness. To be honest, it is actually quite difficult to replace the silkiness and richness that fat adds to dishes, but it is very easy to cook a flavourful dish without it.
In this video, I show you how to cook a very simplified, oil and fat-free version of a mushroom bourguignon. Vegan of course!
If you’re not a video person, you can find the text version of the recipe below.
Vegan Mushroom BourguignonPrint This
- 1 medium shallot
- 2 fat garlic cloves
- 100g frozen sliced carrots or 1 medium carrot, sliced
- 4 tablespoons red wine
- 1 vegetable stock cube
- 200g sliced mushrooms
- 1 tsp dried porcini mushroom powder
- 200g baby button or chestnut mushrooms
- 1 tsp dried thyme
- 1 tsp dried chervil
- 2 tbsp tomato puree
- 1 tbsp oil (if you use)
- 1 small bunch fresh parsley
Heat a splash of water or oil in a medium saucepan, add the onions and garlic, then cook for 2-3 minutes until softened. Stir in the sliced mushrooms, frozen carrots, thyme, chervil and stock cube. Cook for around 10 minutes, without a lid, and stirring frequently until the carrots are softened.
Add the tomato puree, wine and a small splash of water (if needed). Stir well, then cook for around 10 minutes. Add the baby mushrooms and cook for around 5 minutes until the mushrooms are tender.
Garnish with fresh parsley then serve with creamy mashed potaotes.