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Mushroom Bourguignon

Mushroom Bourguignon

Vicki Siefers


4 servings

  • 1½ C thick sliced carrots

  • 1½ C chunks of onions

  • 2 C thick sliced mushrooms (one big container of your choice)

  • 1 C vegetable broth (I use Better than Bouillon)

  • ¾ C red wine

  • 2 Tbsp. tomato paste

  • Thyme

  • Bay leaves

  • Garlic

  • Salt

  • Pepper


Saute the veggies in 2 Tbsp. oil in a heavy pan. Add red wine and simmer a few minutes. Then add broth, tomato paste and the amount of spices to suit your taste.  Cover the pan and braise in oven at 350 for 1 hour. 

Remove from oven and simmer with the lid off to reduce juices to desired amount. Serve over mashed potatoes or rice or noodles.


Being stuck at home during the pandemic had me craving comfort foods.

And what could be more comforting than a plate of vegan bourguignon over mashed potatoes? This recipe is adapted from, a site with many vegetarian and vegan recipes.

The recipe works well in an oven-safe casserole dish like La Creuset cast iron, but a regular dish would also work. The savory sauce is made with red wine, tomato paste and vegetable broth.

By keeping the amount of oil minimal, it is also very low in fat, which is something I try to strive for in a healthy diet. Having received a stent in my heart eight years ago, I have eliminated all meats from my diet because of the high saturated fat content, which can cause coronary artery disease.

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