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Savory and Comforting Mushroom Bourgignon

Print Recipe
Total Time 2 hours
Servings 8

Ingredients
  

  • 1 onion diced
  • 1-2 Tbsp vegetable oil
  • 4 tsp garlic minced
  • 1 cup carrots chopped
  • 2 boxes mushrooms ~ 1 3/4 lb, cut into chunky pieces
  • 2 cans cannellini beans or northern beans
  • 1 package vegan sausage of choice

Broth

  • 3/4 cup red wine
  • 1/4 cup red wine vinegar
  • 1/4 cup tomato paste
  • 2 cups vegetable stock

Toppings

  • 1 small bunch fresh thyme (or 1-2 tsp dried)
  • 1 bunch chopped green onions or chives
  • 12-16 yukon gold potatoes (if large, cut in half)* (1 bag) (seems like a lot but it shrinks)
  • 3 tsp sea salt (divided)
  • 1 tsp ground black pepper
  • 10-12 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)
  • 6 Tbsp vegan butter (such as Earth Balance // melted/softened)
  • 1/2 cup 1/2 cup fresh chives (for topping)

Instructions
 

  • Preheat the oven to 375F.
  • Bring a large pot of water to a boil; add the potatoes. Boil approx 30 min or until tender when pieced easily with a knife.
  • Saute the oil, garlic and onion on the stove over medium heat. Add the mushrooms; cook 5-10 min.
  • Add the red wine and red wine vinegar; turn up heat to medium high and simmer.
  •  Spread out the carrots on a cooking tray. Bake approx 30 min or until soft.
  • Mix together the broth in the 13x9 casserole dish: 2 c veggie broth, 1/4 c red wine vinegar, and 1/4 c tomato paste. Add the contents from the pan.
  • Cover with foil. Bake 40 min.
  • After potatoes cook, mash them and add butter, salt and chopped green onions.
  • Serve stew over mashed potatoes and enjoy.