This cozy Vegan Mushroom Bourguignon Pie is a plant-based twist on the French classic, combining earthy cremini and portobello mushrooms with carrots, onions, garlic, and fresh thyme simmered in a rich red wine gravy. The hearty filling captures all the depth and comfort of traditional Bourguignon without the meat, thanks to slow-sautéed mushrooms and a splash of vegetable broth that build deep umami flavor.
Once thickened, the luscious stew is tucked beneath a golden puff pastry crust and baked until perfectly flaky. It’s the ultimate vegan comfort food, ideal for holiday gatherings or a cozy winter main dish that feels both rustic and elegant.
Overview of Vegan Mushroom Bourguignon Pie
The Vegan Mushroom Bourguignon Pie is a delightful plant-based take on the classic French dish. This recipe showcases a savory mushroom stew, featuring earthy cremini and portobello mushrooms, combined with carrots and onions. The rich filling is enveloped in a flaky puff pastry crust, creating a comforting dish perfect for any occasion.
This Vegan Mushroom Pie not only highlights the depth of flavor found in traditional Mushroom Bourguignon but also offers a satisfying option for those seeking vegan comfort food. Cooking with red wine adds a layer of richness to the stew, making it a standout among vegan main dishes.
Ingredients for the Perfect Pie
To create this Vegan Mushroom Bourguignon Pie, gather a selection of fresh ingredients that will contribute to its hearty flavor. Key components include cremini and portobello mushrooms, which provide a meaty texture, alongside diced carrots and onions for sweetness.
Don’t forget the essential seasonings, such as fresh thyme, red wine, and vegetable broth, which enhance the umami profile of the mushroom stew. The final touch is a sheet of thawed puff pastry, which forms the golden crust that encases the delicious filling.
Cooking Techniques for a Hearty Filling
Begin by sautéing aromatics like onions and garlic in olive oil until they become translucent. This step builds the foundation of flavor for the pie.
Next, add the sliced mushrooms and allow them to cook until they release their moisture. This process is crucial for achieving the right texture in the filling. Incorporating diced carrots and fresh thyme adds both color and flavor to the mixture.
Simmering the Mushroom Stew
Once the vegetables are tender, pour in red wine and vegetable broth, along with tomato paste and soy sauce. Bringing this mixture to a simmer allows the flavors to meld beautifully.
To thicken the stew, a cornstarch mixture is added, creating a luscious filling that will hold up well when baked. Season with salt and pepper to taste, ensuring the flavors are balanced and inviting.
Assembling the Pie
After preparing the mushroom stew, it’s time to assemble the pie. Roll out the puff pastry on a floured surface to fit your pie dish. Pour the rich mushroom filling into the dish and cover it with the pastry, sealing the edges to keep the goodness inside.
Cutting slits in the top of the pastry allows steam to escape during baking, ensuring a perfectly flaky crust. This step is essential for achieving that golden-brown finish that makes the pie visually appealing.
Baking and Serving Suggestions
Preheat your oven and bake the pie until the pastry is golden and flaky, which typically takes about 25-30 minutes. The aroma that fills your kitchen during this time is simply irresistible.
Once baked, let the pie cool slightly before slicing. Serve warm, perhaps with a side of fresh herbs and a glass of red wine, to enhance the experience. This Vegan Pot Pie is sure to impress at any gathering, offering a comforting and delicious option for everyone to enjoy.
Vegan Mushroom Bourguignon Pie Recipe
This Vegan Mushroom Bourguignon Pie features a savory mushroom stew made with cremini and portobello mushrooms, carrots, and onions, all enveloped in a flaky puff pastry crust. The recipe takes about 1 hour and serves 6 people.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 2 cups portobello mushrooms, diced
- 2 carrots, diced
- 1 teaspoon fresh thyme, chopped
- 1 cup red wine
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- Flour for dusting
Instructions
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until translucent (about 3-4 minutes).
- Cook the Mushrooms: Add the sliced cremini and diced portobello mushrooms to the skillet. Cook until they release their moisture and become tender (about 5-7 minutes).
- Add Vegetables and Seasoning: Stir in the diced carrots and fresh thyme. Cook for another 2 minutes.
- Simmer with Wine: Pour in the red wine and vegetable broth. Add tomato paste and soy sauce. Bring to a simmer and cook for 10 minutes.
- Thicken the Stew: Stir in the cornstarch mixture and cook until the stew thickens. Season with salt and pepper to taste.
- Prepare for Baking: Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface to fit your pie dish.
- Assemble the Pie: Pour the mushroom stew into a pie dish and cover with the puff pastry, sealing the edges. Cut slits in the top for steam to escape.
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown.
- Serve: Let the pie cool for a few minutes before slicing. Serve warm.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 6g
- Carbohydrates: 40g