Vegan Mushroom Bourguignon Casserole
This vegan mushroom bourguignon casserole is such a flavourful and comfortable Winter season meal. An abundant red white wine mushroom stew with garlic and thyme is topped with golden puff pastry. Prepared in simply under 2 hours, deeply flavourful, therefore remarkable looking!
This dish took me a couple of shots to solve! The outcomes end up being so worth it however. It’s a huge, warm, bubbly, golden brown hug in a baking meal. This is an excellent vegan primary for the plant-based doubters too. The mushrooms are extremely meaty and abundant.
My primary stumbling block when I was evaluating this casserole was the pastry topper. I try out a couple of homemade entire grain and gluten-free alternatives, and absolutely nothing was working for me. The mushroom bourguignon part was easy therefore great each time, however the topping had me having a hard time. Lastly on a late night journey to the supermarket, I discovered a vegan-friendly puff pastry brand name and simply opted for that. Truthfully, this dish is a bit included so a frozen pastry topper is a-ok with me. Hope it is with you too!:-RRB-
Some suggestions for making this vegan mushroom bourguignon casserole:
- Arrowroot is normally my sauce thickener of option. If you do not have it on hand, Genuine Simple has an entire post on options to attempt here.
- You might make the bourguignon part of this as much as 3 days ahead of time. Simply save it in a sealed container in the refrigerator and give space temperature level prior to baking in the casserole.
- If you wish to make a gluten-free variation of this, I advise attempting a mashed potato-style topping like I carry out in this Mushroom Gravy Pie. I attempted a variation with my go-to vegan and gluten-free savoury pastry and it simply wasn’t working.
- The red white wine offers all of us the flavour and richness here. I would not advise attempting this dish if you require to alternative to the white wine.
- It’s truly crucial that the filling goes nearly ideal as much as the edge of the meal (like in my pictures) so that the pastry does not “dip” in the middle of the casserole. This triggers the pastry to not prepare evenly/not at all in some areas, so simply make certain it’s all level:-RRB-
- In the United States, Pepperidge Farm is an extensively offered and vegan-friendly puff pastry alternative. In Canada, the Tenderflake brand name of puff pastry does not consist of animal items in the active ingredients list. I like to thaw mine over night in the refrigerator the day prior to I’m utilizing it.
The real mushroom bourguignon part of this is impressive by itself. Serve it with some mashed potatoes and a basic green salad, and all the deep warming Winter season goodness is yours! I advise completing it with a handful of sliced parsley if you’re serving it by doing this.
Hope that you offer this vegan primary a shot next time you require some comfort. My partner is very mushroom reluctant, and gladly consumed this up, simply stating! If you remain in vacation banquet preparation mode, do not forget to have a look at my impressive collection of Vegan Vacation Recipes.
Vegan Mushroom Bourguignon Casserole
This vegan mushroom bourguignon casserole is such a flavourful and comfortable Winter season meal. An abundant red white wine mushroom stew with garlic and thyme is topped with golden puff pastry. Deeply flavourful therefore remarkable looking!
PREPARATION TIME 40 minutes COOK TIME 1 hr 10 minutes OVERALL TIME 1 hr 50 minutes
Course Main Dish Diet Plan Vegan, Vegetarian
Servings: 6 -8
- 1 1/2 tablespoons olive oil or vegan butter, divided
- 6 portobello mushrooms caps, sliced
- 454 grams ( 1 pound) cremini mushrooms, caps quartered
- sea salt and ground black pepper, to taste
- 2 cups red white wine, divided ( such as red wine, cabernet sauvignon, pinot noir)
- 3 big shallots, little dice ( 1 cup of diced shallots amount to)
- 3 medium carrots, sliced
- 3 cloves garlic, minced
- 1 tablespoons fresh thyme leaves, minced
- 1 teaspoon smoked paprika
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 cup veggie stock ( see notes)
- 2 tablespoons arrowroot powder
- 1 tablespoon Tamari soy sauce
- 1 defrosted sheet of vegan puff pastry
- flour for cleaning
- 2 tablespoons unsweetened non-dairy milk
- Preheat the oven to 400 ° F. Set out a 8x11x2 inch baking meal and a baking sheet that’s big enough to hold the meal.
- Heat a big, heavy bottomed pot (like a Dutch oven) over medium heat. Once it’s hot, gather 1/2 tablespoon of the olive oil. Include half of the mushrooms to the pot and let them sit for a complete 2 minutes. Stir them up and season with salt and pepper. Let them sit another 2 minutes. Once they begin browning and glowing, and they have actually diminished down in size somewhat, move the sautéed mushrooms to a medium bowl.
- Pour another 1/2 tablespoon of olive oil into the pot and repeat the sautéing procedure with the staying mushrooms. As you get towards completion of cooking this batch, Pour in a couple tablespoons of the white wine and rapidly scrape up all the brown bits with your spoon. Transfer the 2nd batch of mushrooms to the medium bowl.
- Offer the pot a little rinse and clean it out prior to going back to the range over medium heat.
- Pour in the staying olive oil and swirl it around. Include the shallots and carrots to the pot. Season with salt and pepper. Prepare the shallots and carrots, stirring periodically, for about 6-7 minutes, or up until edges of carrots have actually softened somewhat.
- Include the garlic, thyme, paprika, and bay delegates the pot and cook for another minute.
- Include the tomato paste to the pot and cook for another minute.
- Pour in a splash of the red white wine and utilize your spoon to scrape up any brown bits. Then, include the sautéed mushrooms, staying red white wine and all however 2 tablespoons of the veggie stock. Offer the bourguignon an excellent stir and after that bring it as much as a tough boil for 2 minutes. Lower the heat to a simmer and let it cook, exposed, up until the liquid has actually minimized by a 3rd, about 25 minutes. Shut off the heat.
- Stir the arrowroot powder into the staying veggie stock. Include this slurry to the bourguignon and stir for about 30 seconds. Stir in the Tamari too. Inspect the bourguignon for flavoring and change if required. It needs to thicken up substantially! Eliminate the bay leaves and discard them. Transfer the bourguignon to the baking meal and carefully spread it out to the edges in one even layer. Location the baking meal on top of the baking sheet. Let the bourguignon cool in the baking meal for a minimum of 15 minutes.
- Sprinkle a little bit of flour on a tidy working surface area. Roll the puff pastry out up until it’s an inch larger than your baking meal on all sides. Loosely roll the pastry onto the rolling pin to move it over to your baking meal. Then, unroll it out over the bourguignon in the meal. Let the sides overhang– they’ll puff and diminish up.
- Utilizing a sharp knife, cut 3 vents into the center of the puff pastry. Then, brush the pastry with the non dairy milk. Spray the leading with coarse salt and pepper if you like.
- Bake the casserole for 25 minutes, or up until pastry is golden brown and filling is bubbling. Let the casserole sit for 5-8 minutes approximately prior to digging in and serving. This permits the stew part to thicken back up a bit. Take pleasure in warm with sides of your option.
- You can replace 2 teaspoons of dried thyme for fresh.
- I like to simmer the veggie stock with a few of the disposed of mushroom stems in advance– simply to get that additional increase of mushroom-y flavour! I advise simmering the stock in a little, covered pan for about 15 minutes. Then strain the stock and continue with the dish.
- Usage coconut aminos rather of Tamari to make the bourguignon soy-free.
- There are a couple of vegan puff pastry brand names offered! In the United States, I believe Pepperidge Farm is an extensively offered alternative. In Canada, the Tenderflake brand name of puff pastry does not consist of animal items in the active ingredients list.
- It’s truly crucial that the filling goes nearly ideal as much as the edge of the meal (like in my pictures) so that the pastry does not “dip” in the middle of the casserole. This triggers the pastry to not prepare evenly/not at all in some areas.
- Shallots constantly make my eyes water! I peeled mine and pulsed them in my mini food processor/chopper to make the task go quicker. Extremely advise this if you have one.
- If the portobello mushrooms at your shop are big (like the size of your hand), you’ll just require 4.
- You can make this filling to 3 days ahead of time and keep it in a sealed container in the refrigerator.
How to make: Vegan Mushroom Bourguignon Casserole.
All the actions of making a vegan mushroom bourguignon casserole. This scrumptious vegan supper is ideal for comfortable winter season convenience. The base is flavourful with garlic, thyme, tamari, and red white wine.
On Nov 18, 2021.
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