Laura's Vegan Table


  • 12 - 16 ounces beech, maitake or oyster mushrooms (these types fan out when pressed and have a nice, meaty texture – but you can also use portobello, cut into quarters, gills removed, or any other type of mushroom))
  • 2 tablespoons grapeseed oil, or oil that can take high heat
  • 1 tablespoon vegan butter
  • 2 medium to large carrots, cut diagonally in 1-inch pieces
  • 1 1/2 pounds of potatoes, chopped into 1-inch cubes (I used Yukon Gold)
  • 4 cloves chopped garlic
  • 1 cup vegetable stock
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ cup Cognac or brandy (optional)
  • 1 ½ cups dry white wine
  • 8-10 sprigs of fresh thyme
  • 1 tablespoon flour
  • 1 cup cooked green lentils to add more protein (optional)

Vegan take on the classic peasant stew from Burgundy, France of chicken with wine. This one is made with mushrooms in place of a rooster! This version is really savory and delicious with the wine and vegetables. Traditionally, this is made with a red burgundy wine; but white wine is also used, as I have used here. It gives the dish a slightly brighter flavor. I also skipped the pearl onions that are usually in this dish. We’re really not fans of onions in our house, so I usually leave it out of recipes and just add more garlic. It really is so tasty! I’m sure you’ll enjoy this rustic comfort food on a cold night.


Rinse the mushrooms and pat dry. Cut off the end of each cluster; leaving the cluster in tact. Heat a large sauté pan on medium high heat. Add the oil, and when hot, add the mushrooms, giving a little space between each cluster. Press down on the mushrooms with a smaller pan lid to compress the mushrooms and brown them. Gently flip them over after about 5 minutes, and repeat process. Add a little more oil if needed so the mushrooms don’t stick to the pan. You may need to repeat this a few times until the mushrooms are browned on both sides. When done, remove from pan and set aside. Add the butter to the pan, then add the carrots, potatoes and garlic. Saute for a few minutes then slowly add in the broth; then add the salt and pepper. Add in the cognac or brandy if using, then pour in the wine and stir. Mix the flour in a small bowl with about 2 tablespoons water. Pour the flour mixture to the pan to thicken the sauce. Add in the thyme and cooked lentils if using, and bring everything to a boil for a few minutes. Then cover the pan with a lid and place in a 350F oven for 30 minutes. Serve hot.