"BEEFY” Mushroom Bourguignon

5 from 9 votes
Course Main Course
Cuisine Italian


  • 2 lb. mushrooms (I mix white and crimini)
  • 2 small carrots (cut length wise then sliced-half moons)
  • 1 small onion
  • 1 shallot
  • 4 cloves garlic minced
  • 2 cups veg broth (oil free) or water
  • 1/4 cup tamari (gluten free soy sauce)
  • 1/4 cup nutritional yeast
  • 1/2 small can tomato paste
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 1 bay leaf
  • 1 cup dry red wine
  • Parsley and chives to garnish
  • 1 tbsp corn or potato starch
  • S/P to taste


  • Sauté mushrooms, onion, shallot and garlic (at the very end) in instant pot on sauté for about 5 minutes.
  • Add in tomato paste, rosemary, thyme, bay leaf and stir another 2 minutes.
  • Add your water (or broth), nutritional yeast and tamari (stir). Switch the button to manual 15 minutes, close lid and put the lever to sealing.
  • Once done let steam out manually.
  • Pour in your red wine and switch again to sauté.
  • Stir for about 3 minutes so alcohol escapes.
  • Note: the steam from this will be very hot. Make your “slurry” of corn starch (if it is not thick) and a few Tbsp of water, mix until dissolved and stir into your pot.
  • This will help thicken sauce nicely. If you want it thicker, repeat with one tsp of starch.
  • Adjust salt/pepper and other flavours.
  • Pour mixture over your favorite pasta or mashed potatoes.
Keyword carrots, mushroom, red wine

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