Hi friends,
If you wouldâve told me 10 years ago that Iâd be making bourguignon with mushrooms instead of beef, I wouldâve laughed in disbelief.
Before I got into plant-based eating, boeuf bourguignon (the hearty red wine stew, pronounced âboor-GHEE-nyonâ) was one of my absolute favorites. It was my go-to order in French restaurants and my special-occasion meal to make for friends. I thoroughly enjoyed the series of stovetop steps, followed by the three painfully slow hours of braising in the oven. The richness of the final dish was worth every minute of the involved process.
Bourguignon de champignons is - surprisingly, even to me! - as satisfying as the original. This rich vegan stew is saucy, savory, and so comforting.
If youâve been around TNB long enough, youâve probably already seen this recipe. Since itâs a reader favorite, I decided to update it with new step-by-step photos and cooking tipsâŠ
P.S. Wanna save the recipe for later? Add it to your Pinterest.