Mushroom Bourguignon is the ultimate savory mushroom stew made in one pot and served over pasta, mashed potatoes, cauliflower mash or farro! It’s a mushroom lover’s delight!
This quick, vegan take on the classic French dish beef bourguignon ditches the meat and uses mushrooms instead!
If you love mushrooms and cooking with red wine, this amazing vegan mushroom bourguignon is for you!
Cozy up with a warm bowl of this hearty mushroom stew during the chilly fall and winter nights. It’s also fantastic for entertaining and holiday dining!
Recipe veganized and adapted from Deb’s (Smitten Kitchen) on Food 52.
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Ingredients You’ll Need
In this recipe, mushrooms, onions, carrots, thyme and red wine are simmered into a savory mushroom stew perfect for both casual and sophisticated dining.
Here is everything you will need:
- Mushrooms – crimini (brown)
- Pearl onions – white or brown
- Onion – yellow, brown or white
- Red wine – I picked up a vegan wine, WELL REaD, from TJ’s for around $6.
- Thyme – fresh or dried
- Vegetable broth – I use 1/2 teaspoon of this veggie paste with water.
- Tomato paste
- Olive oil
- Salt + pepper
How To Make Mushroom Bourguignon
- Sear mushrooms and pearl onions, cooking about 3 to 4 minutes.
- Add carrots, onions, garlic, thyme, salt and pepper (above left), saute for 5 to 7 minutes.
- Add wine (above right) and cook to reduce wine by half.
- Stir in tomato paste and broth (above left) and simmer for 20 minutes. Enjoy the wonderful aroma!
- In a small bowl, mix together oil, or water, and flour to make a paste (above right), stir into the stew.
- Simmer for 10 minutes and remove heat (shown below). Season to taste.
Mushroom bourguignon is typically served over a pasta, grain, or vegetable. Here are a few of my favorite options:
- Serve spooned over a bed of Farro, as I’ve done here. Barley would be great too!
- Serve over wide pasta such as linguine or fettuccini.
- It’s divine topped on potatoes like these oven roasted red potatoes or mashed potatoes.
- Serve overtop cauliflower mash.
- Add a side of Savory Sauteed Kale or Green Beans Almondine.
- It pairs just as well with a glass of water, as it does with a glass of red wine!
Now, grab your ingredients and make this delicious vegan mushroom stew!
Adjusting For Dietary Restrictions
- Grain-Free: Serve with potatoes or gluten free pasta.
- Gluten Free: Use 1-1 gluten free flour blend. Alternately, make a slurry using 2 teaspoons cornstarch mixed with 1 1/2 teaspoons water.
- Low-Fat: Saute using water or vegetable broth.
- Nightshade-Free: Omit the tomato paste.
- Oil-Free: To make this mushroom bourguignon oil-free, use vegetable broth in place of oil when sauteeing. Instead of making an oil and flour paste, mix of 2 teaspoons cornstarch with 1 1/2 teaspoons, making a slurry.
How To Store Leftovers
Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
Freezer: Mushroom bourguignon is freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers, leaving 1/2 inch head space for expansion. You can also freeze larger portions in large ziplock bags. Let thaw before reheating.
Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternately, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
More Hearty Mushroom Recipes
- Lentil & Mushroom Ragu
- Basil Stir Fry with Peppers & Mushrooms
- Vegan Mushroom Soup
- Portobello Fajitas
- See all mushroom recipes on TSV!
If you try this savory mushroom recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Vegan Mushroom Bourguignon is the ultimate savory mushroom stew that delicious served over mashed potatoes, roasted potatoes, cauliflower mash or farro!
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 4 - 6 1x
- Category: Entree, Stew
- Method: simmer
- Cuisine: Vegan, French
- 2 tablespoons olive oil, divided (see notes for oil-free)
- 2 pounds mushrooms, sliced (brown, crimini)
- 1 cup pearl onions, peeled and ends trimmed (thawed if frozen)
- 1 large carrot, diced
- 1 yellow onion, diced
- 1 heaping teaspoon fresh thyme leaves or 1/2 teaspoon dried
- mineral salt & cracked pepper, to taste
- 2 or 3 cloves garlic, minced
- 1 cup full-bodied red wine
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 1/2 tablespoons flour
In a large dutch oven or heavy pot, heat 1 tablespoon oil over medium-high heat, add mushrooms and pearl onions, sear until they begin to take on a little coloring, about 3 to 4 minutes.
Reduce heat to medium, add the carrots, onions, garlic, thyme, salt and pepper, saute for 5 to 7 minutes, stirring occasionally, until onions are lightly browned.
Slowly add the red wine to the pot and scrap any bits that are stuck to the bottom or sides. Turn heat to medium-high and reduce wine by half.
Stir in tomato paste and broth, bring to a boil, reduce heat to low and simmer for 20 minutes, or until mushrooms are very tender. Let simmer, covered or cover askewed, stirring occasionally and enjoy the wonderful aroma.
In a small bowl, mix together the remaining tablespoon oil, or water, with flour to make a paste, stir into the stew. Simmer for 10 minutes. If the sauce is too thin, boil it down to the right consistency. Season to taste.
Serves 4 – 6
Don’t care to use wine, skip the step, adding 2 1/2 cups of vegetable broth instead of 2 cups.
Oil-free: To make this mushroom bourguignon oil-free, use vegetable broth in place of oil when sauteeing. Instead of making an oil and flour paste, mix of 2 teaspoons cornstarch with 1 1/2 teaspoons, making a slurry.
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
- Freezer: Keep stored in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. You can also freeze larger portions in large ziplock bags. Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternately, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
Keywords: vegan mushroom bourguignon, mushroom bourguignon recipe
Updated: Mushroom Bourguignon was originally published in November 2012. It has been retested and updated with new photos and helpful tips in January 2020. Recipe has stayed the same and is still delicious!