Mushroom Bourguignon

Mushroom bourguignon has almost as deep of a flavor as beef bourguignon, but is vegetarian and vegan friendly. It also requires much fewer steps and time than it’s meaty counterpart. As with the beef, serve this with polenta.

Vegetarian Bourguignon


3 Tbsp olive oil
2 Tbsp cognac
2 large carrots
1/2 large yellow onion, cut in chunks
2 large garlic cloves, smashed
1 cup full-bodied red wine
1/2 cup vegetable broth
3 oz can tomato paste
1 tsp dried thyme
8 ounces pearl onions, peeled
1/2 pound mushrooms, halved (quartered if large)
1/2 Tbsp brown sugar

Preheat oven to 325F.

Cut carrots in 1/2″ slices. Heat 2 tablespoons olive oil in a pan. Add carrots, onion, and garlic. Saute 3 minutes over medium heat. Add mushrooms and pearl onions and saute an additional 5 minutes. Add the cognac, wine, stock, and tomato paste. Bring to a boil, reduce heat to low and allow to cook until vegetables have softened.

Add sugar. Season to taste with salt and pepper.

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