Vegan Three Mushroom Bourguignon

Serves: 6 | Prep Time: 30 minutes | Cook Time: 1 hour
Vegan Three Mushroom Bourguignon


  • 0.88 ounces Eden Maitake Mushrooms, soaked in 1 cup hot water for 20 minutes, coarsely chop, reserve soaking water
  • 1 ounce dried porcini mushrooms, soaked in 1 cup hot water for 20 minutes, coarsely chop, reserve soaking water
  • 2 cups sliced cremini mushrooms, (baby bella)
  • 1 tsp Eden Extra Virgin Olive Oil
  • 1 tsp Eden Eden Shoyu Soy Sauce, or 1/2 tsp Eden Sea Salt
  • 1 1/2 cups finely diced onions
  • 4 cloves garlic, minced
  • 2 cups carrots, peeled and sliced into 1/4-inch thick rounds
  • 1 cup diced red bell pepper
  • 1 tsp dried thyme
  • 1 tsp Eden Dried Oregano
  • 3 Tbsp organic tomato paste
  • 1 cup organic dry red wine
  • 2 cups reserved mushroom soaking water
  • 3 Tbsp Eden Eden Shoyu Soy Sauce
  • 3 Tbsp organic unbleached flour
  • 1/2 tsp Eden Eden Sea Salt, or to taste
  • 1/8 tsp Eden Black Pepper


Heat the oil in a large pot and sauté the fresh mushrooms with shoyu over medium heat for about 3 minutes. Add the garlic and onions, and sauté another 3 to 5 minutes. Add the carrots, bell pepper, thyme, and oregano. Sauté 3 minutes. Add the dried mushrooms and tomato paste. Stir to mix well. Pour in the 2 cups of mushroom soaking water and red wine. Bring to a boil, stirring to mix. Allow to cook about 10 to 15 minutes. Reduce heat to low. In a small bowl, combine 3 tablespoons of olive oil with the 3 tablespoons of flour, mixing to remove any lumps. Add the oil/flour mixture to the pot, stirring constantly until the sauce thickens. Simmer 5 minutes. Serve over rice, mashed potatoes or pasta and top with chopped scallions, chives or parsley.

Nutritional Information

Per serving - 233 calories, 12 g fat (41% calories from fat), 14 g protein, 24 g carbohydrate, 6 g fiber, 0 mg cholesterol, 313 mg sodium

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