35.3 ounces (1 kg) of fresh mushroom mix (I used 3 and 1/4 cups (250 g) each of chestnut mushrooms, grey chanterelle mushrooms, hedgehog mushrooms, and white button mushrooms)
2 medium size carrots
1 leek (white and green part)
2 medium size shallots
2 cloves of garlic
6 tablespoons (60 ml) of extra-virgin olive oil
2 bay leaves
4 sprigs of thyme (or 2 teaspoons of dried thyme)
4 cups (1 liter) of vegetable broth (either homemade or made with vegetable bouillon cubes)
3 cups (750 ml or one bottle) of a light red wine (I recommend Pinot Noir)
2 teaspoons of sea salt
⅛ teaspoon of pepper (I used green pepper)
¼ teaspoon of tapioca starch or ⅛ teaspoon of corn starch diluted with a teaspoon of cold water
Start by preparing the ingredients
- Dust the mushrooms with a brush or paper towel to remove the dirt, then cut them into 1-inch (2.5 cm) pieces.
- Peel and cut the carrots into 0.3-inch (1 cm) small cubes.
- Shred the leek thinly.
- Mince the shallots thinly and crush the garlic cloves.
- If you have homemade vegetable broth, use it! Otherwise, prepare 4 cups (1 liter) of vegetable broth by following the instructions on the vegetable bouillon cube package.
Make the stew
- In a large pot or a Dutch oven, heat 3 tablespoons (30 ml) of extra virgin olive oil over high heat. The oil must be really hot to make the mushrooms golden and crispy.
- Add the mushrooms and 1 teaspoon of sea salt and sauté until golden brown, about 10-15 minutes. If the mushrooms release too much water, feel free to scoop the excess water out of the pot to fasten the cooking process.
- Transfer the sautéed mushrooms to a large bowl and set aside.
- In the same large cooking pot, heat 3 tablespoons (30 ml) of extra-virgin olive oil over medium heat. Add the carrots and cook until they have softened (about 10 minutes). Stir regularly with a wooden spoon.
- Add the leek and one teaspoon of sea salt and cook until the leek is translucent (about 5 minutes)
- Add the minced shallots, crushed garlic, bay leaves, and thyme sprigs and continue cooking until the shallots become translucent.
- Add the veggie broth and red wine and let simmer for 45 minutes over medium-low heat.
- Add the tapioca starch or cornstarch diluted with water to the sauce and continue cooking for 5 minutes while stirring.
- Add the mushrooms and pepper to the sauce and stir well to coat the mushrooms.
- To serve, ladle the piping hot Mushroom Bourguignon Stew into serving bowls and sprinkle chopped parsley on top. You can accompany this dish with a variety of options. I suggest roasted potatoes, mashed potatoes, plain basmati rice, or even long pasta such as Linguine, Parpadelle, or Tagliatelle.
- Enjoy with a glass of your favorite Pinot Noir!
- Important: depending on the mushrooms you use, the consistency of the final sauce may vary. You might find the sauce a bit too thick, in this case just water it down with some water until you reach the desired consistency.
- Avoid washing mushrooms with water, as it will make them soggy and dilute their flavors. Instead, brush them with a brush or remove the dirt with a paper towel.
- The temperature of the oil is key when cooking mushrooms. If you add mushrooms in medium-temperature oil, they will release their water too quickly and become soggy.
- As with all gravy dishes, this stew will be even more flavorful the next day! Feel free to cook it the day before.
- Prep Time: 30
- Cook Time: 65
- Category: Main Course
- Method: Stove-Top
- Cuisine: French
- Diet: Vegan
Keywords: mushroom stew, vegan stew, mushroom bourguignon