The classic bourguignon recipe is one of ours old time favourites! Since eating less meat, I have been really missing this good old classic frenchie. I decided to try this meatless mushroom version and I have to say it really does work! The rich, red wine gravy is so full of flavours that even non veggies will be pleased!
What I love about this mushroom bourguignon recipe is that is simple and quick! No need for slow cooking for hours! Twenty minutes to half an hour is really what you need.
I used chestnut and portobello mushrooms, but feel free to add porcini or any other of your favourite mushrooms. If using dried, make sure you soak them first.
I made this dish for a Sunday dinner and we ate it with a lovely, crusty, sourdough bread. Who doesn’t love dipping fresh bread in a rich super tasty sauce!
It would also go really well with a creamy mash!
And yes, my toddler ate this red wine based sauce! (the alcohol in wine burns off while cooking) It helped that she absolutely loves mushrooms now so it was a big hit!
Make sure to caramelise your shallots first. If you think you are at the point of burning them, don’t worry and carry on cooking them for another five minutes. It really helps with the overall flavour of the dish.
You don’t need to use expensive wine, but don’t use the cheapest one either as poor wine will only result in a poor tasting sauce.
Make this recipe this winter, it is a veggie comfort food made easy without compromising on flavours!