Mushroom Bourguignon [Vegan & Gluten-Free]
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2 people
Prep Time
15 minutes
Cooking Time
30 minutes
people 2


  • 1 tbs vegan butter
  • 1 tbs olive oil
  • 12 medium eschalots (french shallots or pickling onions - peeled)
  • 300 g button mushrooms (stems removed)
  • 2 cloves garlic
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 small carrot (roughly chopped)
  • 1 tbs tomato paste
  • 250 ml red wine
  • 250 ml vegan beef stock
  • 1 tsp Brown sugar
  • 1 tbs cornflour
  • small handful fresh parsley (roughly chopped)
  • salt to taste
  • 300 g cooked pasta (to serve, gluten-free if preferred)
  1. Heat 1/2 the butter and oil into a medium saucepan and melt over a medium heat.
  2. Add in the onions and mushrooms and cook, stirring frequently until both are starting to caramelize and turn a golden brown (you don't want to cook down the mushrooms at this stage, just colour them).
  3. Remove onions and mushrooms from the pan and add the remaining butter and olive oil.
  4. Add the garlic, dried herbs and carrot and stir until the garlic is softened.
  5. Add in the tomato paste, red wine and beef stock and bring to a boil, cooking the mixture down (uncovered) until reduced by half. Take a few tablespoons of the mixture and mix with the cornflour to form a paste in a glass.
  6. Add back in the mushrooms, onions and brown sugar and cook, further for about 5 minutes (or until the sauce has reduced again by about 1/4 cup).
  7. Add in the cornflour paste and keep stirring, until the sauce has thickened and is coating the mushrooms. Take off the heat and stir in fresh parsley and salt (to taste). Serve with cooked pasta.


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