This is a really indulgent tasting recipe that puts a meat free twist on a classic and is really quick to make! I’ve always shied away from cooking with wine, (unless that includes drinking a glass while I’m in the kitchen?) as I always just assumed it would be more complicated than it is. I was pleasantly surprised when I started experimenting with this recipe and discovered its actually really easy to throw together a bourguignon and doesn’t take much time to make at all.
I can only describe my Mushroom Bourguignon as proper comfort food and it makes a great vegan option for a Sunday dinner, just make sure you check the wine is vegan friendly if needed. I usually pair this with mashed potato made with a dairy free butter alternative and greens and it makes a great meal for a cold day, as it takes less than thirty minutes to make it is also an ideal midweek dinner option.
You could experiment with this recipe and add in other vegetables if desired, I have kept it fairly simple but it could be a good way to use up anything that needs eating to help avoid food waste.