Mushroom Bourguignon - a luxurious take on a French classic

This Mushroom Bourguignon is proof that comfort food can be both indulgent and entirely plant based. Deeply savory, rich, and aromatic, it captures the essence of traditional beef bourguignon, but without a hint of meat. Meaty mushrooms soak up the luxurious red wine sauce, mingling with caramelized onions, garlic, and herbs to create a dish that feels elegant enough for a dinner party, yet cozy enough for a quiet night in. Serve it over creamy polenta for the ultimate vegan comfort meal.

Ingredients 

(Serves 4)

4 tablespoons olive oil

1 pound whole button mushrooms

2 large portobello mushrooms, sliced

2 tablespoons vegan butter (optional)

1 large onion, diced

3 carrots, sliced

4 cloves garlic, minced

2 fillets of anchovy

2 tablespoons tomato paste

1.5 cup dry red wine (Burgundy is a good idea!)

2 cups vegetable broth

3 tablespoons red miso paste

3 teaspoons dried oregano

3 whole sprigs thyme

2 bay leaves

1 tablespoon all-purpose cornstarch

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Sauté the mushrooms: Heat olive oil in a large pot over medium heat. Add mushrooms in two batches, first the button mushrooms. Do not crowd the pan. Let them turn a nice golden brown then flip and do the same to the other side. Remove from pan and set aside. Now add the sliced portobellos. Let them brown slowly then flip to the other side. Remove and set aside. This can take about 10 minutes. Salt and pepper the mushrooms now that they are out of the pot.

Cook the vegetables: In the same pot, add butter (if using), onions, and carrots. Sauté until softened and slightly caramelized, about 5 minutes. Add garlic and cook for 1 more minute.

Build the sauce: Add the anchovies to the vegetables and mash—they will melt as it cooks. Stir in tomato paste and cook for 1 minute. Pour in the red wine, scraping up any brown bits from the bottom. Simmer for 5–7 minutes until reduced by half.

Simmer: Add vegetable broth, miso, oregano, thyme, and bay leaves. Bring to a simmer, cover, and cook for 20 minutes until flavors meld. Add the mushrooms back into the pot and bring up to a boil for about a minute.

Thicken: In a small bowl, mix cornstarch with 2 tablespoons of water to make a slurry. Stir it into the stew and simmer uncovered for 5–10 minutes until thickened.

Season: Remove bay leaves and thyme sprigs, adjust seasoning with salt and pepper, and sprinkle with fresh parsley before serving.

Creamy Vegan Polenta

Polenta is the ultimate comfort food—warm, creamy, and endlessly versatile. This vegan version skips the dairy but keeps all the luscious texture and flavor, thanks to olive oil (or vegan butter) and a touch of nutritional yeast for depth. It’s the perfect base for hearty stews, roasted vegetables, or sautéed greens. Simple, rustic, and deeply satisfying.

Ingredients

(Serves 4)

2 cups vegetable broth

2 cups plant based milk

1 cup coarse cornmeal (polenta)

1–2 tablespoons olive oil or vegan butter

1/4 cup nutritional yeast (optional, for cheesy flavor)

1/2 teaspoon salt (plus more to taste)

Freshly ground black pepper, to taste

Instructions

Boil the liquid: In a medium saucepan, bring the water or broth to a boil. Add salt.

Add the polenta: Gradually whisk in the cornmeal in a steady stream, stirring constantly to prevent lumps.

Simmer: Reduce heat to low and cook, stirring frequently, until thick and creamy—about 30 minutes.

Finish: Stir in olive oil or vegan butter and nutritional yeast. Season with salt and pepper to taste.

Serve: Serve hot and creamy.

Add the polenta to a wide bowl (like a pasta bowl). Top with the Mushroom Bourguignon and parsley.

Pair with a glass of the same red wine you used for cooking for a perfect flavor match.