Mushroom and Winter Vegetable Bourguignon is a wonderful warming and hearty winter supper. Perfect for cold nights and short days. Bourguignon traditionally is a stew prepared with beef braised in red wine (usually red Burgundy) and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking. As this is a totally gluten-free and vegan Mushroom and Winter Vegetable Bourguignon I have moved away from the meat (and the onions, garlic and…). I love this dish and although not ‘traditional’ it certainly goes along with the spirit of Bourguignon and totally delivering a rich, tasty, delicious and nutritious meal.
The use of dried mushrooms gives Mushroom and Winter Vegetable Bourguignon a rich umami depth of flavour that works perfectly with the red wine. Roasting the vegetables first also gives a huge flavour injection.
Mushroom and Winter Vegetable Bourguignon is a meal in itself but if you want a big hearty supper I would serve with Gluten free, Vegan Fondant Potatoes or Crispy Roast Potatoes or if you really want to mix it up a bit with Beetroot and Millet Mega-Salad!
Allergy Information – Mushroom and Winter Vegetable Bourguignon
Winter Vegetable Bourguignon is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free*, onion free, peanut free, sesame free, soya free, tree nut free.
*For nightshade free, leave out the tomato purée.
Top Tips – Mushroom and Winter Vegetable Bourguignon
Always a choose a red wine that you would drink to cook with. There are lots of amazing vegan red wines available. Just check the website of your local supermarket or store to find suitable wines.
You can use any type of squash or pumpkin you like in this. Choose a firm, orange fleshed squash you like the taste of.
What I call a turnip you may call a swede – to make it easy choose a turnip (or swede) that is the size of a large grapefruit.
This sounds like a lot of mushrooms (and it is) but mushrooms do reduce in size by at least half so the volume will reduce.
If you don’t have a casserole dish suitable for use on the hob, use a large, deep-sided, frying pan and transfer the contents to a casserole dish at the end.
You can find out exactly when the different varieties of mushroom and root veg are in-season in the UK by checking out my FREE Seasonal Produce Posters. There are two posters you can save and/ or print to use as quick reference guides for UK Seasonal Produce. Click the button below to sign-up and download.
Recipe – Mushroom and Winter Vegetable Bourguignon
Preparation time 30 minutes
Cooking time 90 minutes
Ingredients – Mushroom and Winter Vegetable Bourguignon
20 grams dried porcini mushrooms
200 millilitres hot water
250 grams chestnut mushrooms (or similar)
250 grams oyster mushrooms
250 grams button mushrooms
1 teaspoon black peppercorns
3 bay leaves
4-6 sprigs of thyme (depending on the size)
1 small bunch (~ 25 grams) parsley, chopped
1 bottle (750 millilitres) red burgundy (or similar dry, fruity red)
2 tablespoons olive oil
2 small carrots
1 small butternut or coquina squash (or similar)
1 small turnip (or swede)
0.25 teaspoon asafoetida
1 tablespoon tomato purée (leave out for nightshade free)
2 tablespoons cornflour
150 millilitres vegetable stock
Method – Mushroom and Winter Vegetable Bourguignon
1. Preheat the oven to 170 C (fan)
2. Place the dried porcini mushrooms in a small bowl and cover with hot water to re-hydrate
3. Quarter the chestnut mushrooms, slice the oyster mushrooms to make even pieces and leave the button mushrooms whole – add these mushrooms to a large mixing bowl
4. Coarsely grind the peppercorns using a pestle and mortar. Add the peppercorns, bay leaves, thyme and half the chopped parsley to the bowl with the mushrooms. Pour the red wine over the mushrooms, loosely cover and leave to marinade for an hour or so
5. Add two tablespoons of olive oil to a large casserole dish (that can go on the hob) and place on a low to medium heat
6. Chop the carrots, butternut squash and turnip into one-to-two centimetre dice and gently fry until lightly covered and soft (approximately 15-20 minutes)
7. Add the asafoetida to the pan and cook for 30-60 seconds. Add the tomato puree and stir well. Add the mushrooms, wine and herbs to the pan and stir well
8. Remove the porcini mushrooms from the stock and strain the re-hydrating juice. Add the porcini mushrooms to the pan and stir
9. Place the cornflour in a jug and slake with the porcini hydrating water. Ensure there are no lumps
10. Add the porcini stock and cornflour mixture to the casserole, mix well, place the lid on the casserole and place in the oven for approximately 90 minutes (until the vegetables are very tender and the stock has reduced)
11. Serve hot from the oven, sprinkled with the remaining chopped parsley.