Mushroom and Bean Bourguignon

This is an off-the-charts VEGAN recipe packed with flavor. Woweee! A repeat performer in our house.
Prep Time 40 minutes
Cook Time 20 minutes
Servings 6 people


  • 1 ounce dried porcini mushrooms
  • 1-1/2 cup boiling water
  • 1/4 cup olive oil
  • 1 pound cremini or other brown mushrooms
  • 1 tbsp Black Dog Belly Rub and salt to taste
  • 3 small carrots slice 1/8"
  • 1 medium onion, diced
  • 1 6 oz can tomato paste
  • 2 tbsp fresh thyme leaves chopped
  • 1 teasp fresh oregano, chopped
  • 3 cloves garlic, peeled and thinly sliced
  • 1-1/2 cup red wine
  • 8 oz bag frozen pearl onions
  • 2 15-oz cans of cannellini beans drained and rinsed
  • 1 cup fresh parsley chopped and a little more for garnish


  • Place the porcini mushrooms in a medium heat-safe bowl. Pour the boiling water over top and let the porcini soak until the liquid is a very dark brown, about 20 minutes. Strain the liquid into a small liquid measuring cup and save it (you should have about 3/4 cup), then chop the porcini and set aside.
  • Heat 2 tablespoons of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the cremini mushrooms, 1 tablespoon of Black Dog Belly Rub, and a little salt. Stir and try to keep the cremini in an even layer. Let them, untouched, until starting to caramelize, about 3 minutes. Stir a few times and then continue to cook, untouched, until golden brown, about 3 minutes more. Transfer to a medium bowl with a slotted spoon and return the pot to the burner.
  • Add another 2 tablespoons of olive oil to the pot along with the carrots and onion. Cook, stirring occasionally until the vegetables are soft, 4 to 5 minutes. Stir in the tomato paste, thyme, oregano, garlic and porcini mushrooms and cook, stirring frequently, until the tomato paste is toasted and turns a deep maroon color, 2 to 3 minutes.
  • Stir in the wine, bring to a simmer, and cook until reduced by half, 3 to 4 minutes. Fold in the pearl onions, cannellini, cremini and reserved porcini water and bring to a simmer. Cook, stirring occasionally until the sauce is thick enough to coat the back of the spoon and the mushrooms are very soft, 8 to 10 minutes. Fold in 3/4 cup of the parsley and use the rest of the parsley to garnish.
    Serve in a bowl with crusty french bread rubbed with garlic and olive oil.


This is a delicious, savory vegan recipe packed full of flavor.