Mushroom Bourguignon (vegan) // a deeply savory red wine stew recipe for fall and winter comfort

How to make vegan Mushroom Bourguignon! Cooking this rich and cozy mushroom stew might make you feel like Julia Child for the day 🙂 This is a veganized version of the French classic, Boeuf Bourguignon. We employ the earthy and meaty qualities of mushrooms in place of the beef, and the result is the epitome of peak, plant-based savory flavor. *Most equipment used in this video is linked below.

RECIPE:

Mushroom Bourguignon

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PRODUCTS USED IN THIS VIDEO (AFFILIATE LINKS)*:
Le Creuset Dutch Oven, 5.5 qt. – https://amzn.to/3uACCfU
Boos Block Cutting Board – https://amzn.to/3tXH6gi
Wusthof Knife – https://amzn.to/2OpWuCi
Bench Scraper – https://amzn.to/3bXXVQI
Pepper Grinder – https://amzn.to/3sjq9LM

GOLUBKA KITCHEN:
Hi, I’m Masha! I share videos about seasonal, plant-based cooking and other fun kitchen activities. I’m continually fascinated and inspired by fresh produce and love cooking my way through the seasons.

TIMESTAMPS:
0:00 – Intro
0:24 – Mushroom Miso Broth
2:00 – Prepping the mushrooms
4:46 – Prepping the vegetables
6:13 – Cooking the mushrooms
8:45 – Cooking the vegetables
10:58 – Adding the wine and broth
11:47 – Cooking the Bourguignon
12:46 – Making/adding flour slurry
13:33 – Serving

*I earn a small commission from sales on affiliate links.