If you’ve never heard of bourguignon before, I’ve got ya covered! It’s a hearty stew typically made with beef and veggies that you can serve with noodles. The sauce is simmered to perfection, often including savory ingredients like beef bouillon and red wine for extra rich flavors. You know I love to “veganize” traditional meat-based dishes, so I figured a vegan mushroom bourguignon would be a wicked recipe to share with y’all!
It doesn’t have to take a full day of slow-cooking to make comforting stews like this one! Thanks to amazing tools like pressure cookers, you can have dishes like this bourguignon in as little as an hour. This recipe uses a combination of portobello and cremini mushrooms as the base, which give it an amazing “meaty” texture once cooked down. I opted for gluten-free noodles that are similar to egg noodles, but you can use whichever noods speak to you!
You might remember my T-Fal test kitchen series, where I made dishes such as these vegan cheeseburger bites. In this episode, I used the T-Fal Clipso Pressure Cooker to make this vegan mushroom bourguignon in a jiffy! Watch the video below to see how, or keep scrolling for the recipe.
vegan mushroom bourguignon
Hearty bourguignon is the perfect weeknight dinner, and cooking in a pressure cooker makes it super easy to throw together!
- 2 C hot water
- 1 vegan beef flavored bouillon cube
- 2 tbsp vegan butter
- 12 oz/350 g pearl onions, halved (about 2 cups halved) or use 2 cups diced onion (about 2 onions)
- 2 carrots, diced (about 2 cups)
- 2 parsnips, diced (about 2 cups)
- 5 garlic cloves, minced
- 2 tsp fresh chopped rosemary
- 2 tsp fresh thyme
- 1 tsp poultry seasoning
- 1/2 tsp dried oregano
- 10 oz cremini mushrooms, sliced
- 3 portobello caps, sliced
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tsp ground black pepper
- 1 C red wine
- 2 tbsp cornstarch + 2 tbsp water
noodles for serving
- 10 oz/300 g ribbon style noodles
- 2 tbsp vegan butter
- 2 tbsp fresh chopped parsley
- sea salt and ground black pepper, to taste
Combine hot water with the bouillon and set aside. Alternatively you could use 2 cups of vegetable stock.
Place the stockpot over medium heat with vegan butter and sauté onions for 3 to 5 minutes until just getting some light golden colour, then add the carrots and parsnips and sauté for another 4 to 5 minutes.
Stir in garlic, rosemary, thyme, poultry seasoning, and oregano and cook for 1 to 2 minutes.
Add mushrooms and cook 3 to 4 minutes until mushrooms looks softer and have shrunk a bit in size. Then add tomato paste, sea salt, and ground pepper. Stir to coat evenly and cook for another 1 minute.
Add the red wine and bring to a simmer for 3 minutes.
Add the stock and place lid on, turn the dial to the cook function, and bring to pressure.
Mix cornstarch and water and set aside.
Once you see the pressure indicator, reduce the heat to low and cook for 20 minutes.
Meanwhile halfway through the cook time for the mushroom bourguignon you can boil another pot of salted water and cook pasta to al dente. Drain, but do not rinse. Add the pasta back to the pot you cooked it in and combine with vegan butter, fresh parsley, and salt and pepper to taste.
Turn the dial on the pressure cooker to depressurize and once released remove the lid. Stir in the cornstarch slurry and simmer for 3 more minutes until slightly thickened.
Serve immediately with cooked pasta.