Mushroom Bourguignonne

Fall Comfort Food

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Not only is it meatless, it’s also vegan. Winning.


  • 2 tablespoons of olive oil

  • 2 16-ounce packages of mushroom caps, stems off and sliced thick

  • 6 large carrots – peeled and sliced into one-inch pieces

  • 1 large yellow onion – peeled and diced

  • 1 large shallot – peeled and sliced thin

  • 2 cloves of garlic – peeled and minced

  • 2 cups of vegetable broth

  • 1 1/2 cups of red wine

  • 1 tablespoon of tomato paste

  • 2 teaspoons of ground sea salt

  • 2 tablespoons of fresh thyme leaves

  • 2 teaspoons of dried Italian seasoning

  • Black pepper to taste

  • 1 tablespoon + 1 teaspoon of all-purpose flour (use cornstarch to make it gluten-free)

  • 1/3 cup of water

  • 1 package of fettucine


Heat a large skillet on medium heat and add 1 tablespoon of olive oil. When the oil is hot, add the mushrooms and a pinch of salt, sauté for 10 minutes or until browned. Remove from the skillet and set aside.

Add one tablespoon of olive oil to the skillet and add the carrots. Sauté until they begin to brown, then add the onions. Cook the onions until they become translucent, then add the shallots. Cook until they are browned and caramelized. Add the garlic and cook for 1 minute.

Add the vegetable broth and red wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for 20 minutes.

Mix the flour (or corn starch if you want to make it gluten-free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for 20 minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.

Original recipe by

Originally Published: November 9, 2017

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