Planning a Thanksgiving dinner that caters to all dietary needs without sacrificing flavor? Look no further than this exquisite Mushroom Bourguignon Vegetarian Main! This rich, savory, and incredibly satisfying dish is a plant-based twist on the classic French beef bourguignon, offering a hearty and elegant centerpiece for your holiday table. It’s a delectable answer to the question of what to serve vegetarian guests that will impress even the most staunch meat-eaters, making it the perfect Meatless Thanksgiving Entree.
Key Ingredients for Mushroom Bourguignon Vegetarian Main
Here’s everything you’ll need to create this culinary masterpiece:
For the Mushroom Bourguignon:
- 2 tbsp olive oil
- 1.5 lbs mixed mushrooms (cremini, shiitake, oyster, quartered or halved if large)
- 1 large yellow onion, diced
- 3 carrots, peeled and sliced into 1/2-inch rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1.5 cups dry red wine (Pinot Noir or Merlot recommended – ensure it’s vegan if needed)
- 2 cups vegetable broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp all-purpose flour (or gluten-free flour blend for GF)
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp black pepper
- Salt to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- 1/2 cup frozen pearl onions (optional, for classic bourguignon feel)
- 1 cup baby carrots (optional, for extra sweetness and texture)
For Serving (Optional):
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- Creamy mashed potatoes
- Crusty bread
- Vegan crème fraîche or sour cream (for dollop)
How to Make Mushroom Bourguignon Vegetarian Main
This Mushroom Bourguignon Vegetarian Main is surprisingly easy to make, yet delivers a complex, deep flavor that will impress everyone at your table. It’s naturally rich, savory, and boasts a wonderfully thick, glossy sauce perfect for spooning over mashed potatoes or crusty bread. The combination of earthy mushrooms, fragrant herbs, and a bold red wine creates a truly satisfying experience. This dish takes approximately 30 minutes of prep time and about 45-50 minutes of cooking time, making it achievable even on a busy holiday.
Yield: 6-8 servings
Prep time: 30 minutes
Cook time: 45-50 minutes
Total time: 1 hour 15 minutes – 1 hour 20 minutes
Step-by-Step Instructions:
- Prepare the Mushrooms: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add half of the mixed mushrooms in a single layer. Cook, stirring occasionally, until deeply browned and caramelized, about 5-7 minutes. Remove to a plate. Repeat with the remaining mushrooms and 1/2 tablespoon of olive oil. Browning the mushrooms in batches is crucial for developing their rich, umami flavor, as overcrowding the pan will steam them rather than sear them.
- Sauté Aromatics: Add the remaining 1/2 tablespoon of olive oil to the pot. Add the diced yellow onion, sliced carrots, and chopped celery. Cook over medium heat, stirring occasionally, until softened, about 8-10 minutes.
- Build the Flavor Base: Add the minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color. This step helps to bloom the tomato paste and enhance its flavor.
- Deglaze with Wine: Pour in the red wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 5-7 minutes, allowing the alcohol to cook off and the wine to reduce slightly, concentrating its rich flavor.
- Add Remaining Ingredients: Stir in the vegetable broth, rosemary sprigs, thyme sprigs, bay leaves, smoked paprika, dried oregano, and black pepper. Return the browned mushrooms to the pot. If using, add the pearl onions and baby carrots now. Bring the mixture to a gentle simmer.
- Thicken the Sauce: In a small bowl, whisk together the flour with 2 tablespoons of cold water until a smooth slurry forms. Slowly whisk the slurry into the simmering bourguignon. Continue to simmer, stirring occasionally, for 15-20 minutes, or until the sauce has thickened to your desired consistency and the vegetables are tender.
- Season and Finish: Taste the bourguignon and season with salt as needed. Remove the rosemary, thyme, and bay leaves before serving. Garnish generously with fresh chopped parsley.
Why You’ll Love This Mushroom Bourguignon Vegetarian Main
You’ll absolutely adore this Mushroom Bourguignon Vegetarian Main for its incredible depth of flavor and comforting appeal. The main highlight is undoubtedly the way the humble mushroom transforms into a luxurious, “meaty” star, soaking up all the rich red wine and herb aromas.
Not only is it a gastronomic delight, but making it at home offers significant cost-saving benefits compared to dining out, proving that gourmet doesn’t have to break the bank. The flavorful toppings, like fresh parsley and a dollop of vegan crème fraîche, add brightness and creaminess that elevate each bite. If you love the hearty nature of our Lentil Shepherd’s Pie, you’ll be thrilled with this equally satisfying alternative – beckoning you to dive into its warmth and make it your own!
What to Serve Mushroom Bourguignon Vegetarian Main With:
This versatile and hearty dish pairs beautifully with a variety of sides, making it perfect for a Thanksgiving feast or any cozy dinner.
- Creamy Mashed Potatoes: The absolute classic pairing! The rich sauce is divine when spooned over a fluffy mound of mashed potatoes, soaking into every crevice.
- Crusty Bread: A warm, crusty baguette or sourdough is perfect for scooping up every last drop of that incredible sauce.
- Roasted Root Vegetables: Think parsnips, sweet potatoes, or Brussels sprouts roasted with herbs for an earthy and seasonal complement.
- Green Salad with Vinaigrette: A simple, crisp green salad with a light vinaigrette can cut through the richness of the bourguignon beautifully.
- Wild Rice Pilaf: For a gluten-free alternative to potatoes, a wild rice pilaf offers a wonderful textural contrast and nutty flavor.
- Wine Pairing: A medium-bodied red wine, similar to what’s used in the dish, like a Pinot Noir or Merlot, would be an excellent choice.
Top Tips for Perfecting Mushroom Bourguignon Vegetarian Main
Achieving a perfectly delicious Mushroom Bourguignon Vegetarian Main is easy with a few key techniques and considerations.
- Don’t Rush the Mushrooms: Browning the mushrooms is the most important step for developing their deep, umami flavor. Cook them in batches, don’t overcrowd the pan, and allow them to get a good, dark sear. This creates a foundation of flavor that can’t be replicated if they’re simply steamed.
- Quality Wine Matters: While you don’t need an expensive bottle, choose a dry red wine that you would enjoy drinking on its own. The wine’s flavor will concentrate as it cooks, directly impacting the final taste of your bourguignon. Avoid “cooking wines” as they often contain added salt and preservatives.
- Herbs, Fresh is Best: Fresh rosemary and thyme impart a far superior aroma and flavor than dried. If you must use dried, use about 1/3 of the amount specified for fresh, and add them with the vegetables to allow them to rehydrate and release their flavor.
- Seasoning is Key: Taste and adjust seasoning at multiple stages. Add salt and pepper throughout the cooking process, especially after the wine has reduced and again before serving. Remember, mushrooms absorb a lot of seasoning.
- Gluten-Free Option: For a gluten-free version, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend or use cornstarch (mixed with cold water) for thickening. Add cornstarch slurry at the very end, simmering for just a few minutes until thickened.
- Adding Umami Boost: For an extra layer of savory depth, consider adding a teaspoon of nutritional yeast (while simmering) or a dash of mushroom powder. A splash of tamari or soy sauce can also enhance the umami.
- Make Ahead Magic: This dish actually tastes even better the next day as the flavors meld and deepen overnight. It’s a fantastic make-ahead option for busy holidays.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Storing and Reheating Tips
This Mushroom Bourguignon Vegetarian Main is a fantastic dish for meal prepping or enjoying leftovers for days!
Storage:
- Refrigeration: Once cooled to room temperature, transfer the bourguignon to an airtight container. It will keep well in the refrigerator for up to 4-5 days.
- Freezing: This dish freezes exceptionally well. Allow the bourguignon to cool completely. Transfer it to freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- From Refrigerator:
- Stovetop: Transfer the bourguignon to a pot and reheat over medium-low heat, stirring occasionally, until heated through. If the sauce seems too thick, you can add a splash of vegetable broth or water to adjust consistency.
- Microwave: For individual portions, microwave in a microwave-safe bowl, stirring every minute, until hot.
- From Frozen:
- Stovetop (recommended): Thaw the bourguignon completely in the refrigerator first. Then, transfer to a pot and reheat over medium-low heat, stirring occasionally, until bubbling and hot. Add a little liquid if needed.
- Slow Cooker: For a large batch, you can reheat thawed bourguignon in a slow cooker on the “warm” or “low” setting, stirring occasionally, until heated through. This is ideal if you’re serving a crowd again.
Mushroom Bourguignon Vegetarian Main FAQs
Is this recipe suitable for vegans?
Yes, this recipe is naturally vegan, provided you ensure your red wine is vegan-friendly (some wines use animal products in fining) and omit any optional dairy garnishes like regular crème fraîche.
Can I make this dish ahead of time for Thanksgiving?
Absolutely! This Mushroom Bourguignon actually tastes even better the next day as the flavors have more time to meld. You can prepare it up to 2-3 days in advance and gently reheat it before serving.
What kind of mushrooms are best for bourguignon?
A mix of mushrooms works best for depth of flavor and texture. Cremini (baby bellas) are essential, but adding shiitake, oyster, or even sliced portobello will enhance the earthy profile.
How can I make this gluten-free?
To make this dish gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Alternatively, you can thicken the sauce with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) added at the end, simmering for a few minutes until thickened.
My sauce isn’t thickening enough, what should I do?
If your sauce isn’t thick enough, you can create a slurry of 1 tablespoon of flour (or gluten-free flour/cornstarch) mixed with 2 tablespoons of cold water. Whisk it into the simmering bourguignon and continue to cook for a few more minutes until it reaches your desired consistency.
Can I add other vegetables?
Yes! Feel free to add other root vegetables like parsnips or small chunks of potatoes during the simmering stage. Green beans or peas can be stirred in during the last 5 minutes of cooking for added color and freshness.