Mushroom Bourguignon
Mushroom Bourguignon is a classic savory mushroom stew made in one pot and served over pasta, mashed potatoes, cauliflower mash, or farro! It’s a mushroom lover’s delight!
Mushroom bourguignon (pronounced ‘bor-geen-yon’) is a delicious vegan twist on the classic French dish, beef bourguignon. Instead of meat, this recipe showcases the rich, meaty texture of mushrooms, delivering all the depth and comfort of the original!
If you love mushrooms and cooking with red wine, this savory mushroom stew is a must try! For those who prefer to skip the wine, there is an option for you too!
Perfect for cozy fall or winter evenings, this hearty Mushroom Bourguignon is comforting yet refined. It’s also elegant enough to serve on the holiday dinner table when entertaining!
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 – Use crimini (aka baby Bellas).
- Pearl onions – Use white or brown. You can omit it if preferred.
- Onion – Both brown and white varieties will work well.
- Garlic – Use fresh or jarred pre-minced for ease.
- Carrot – Both baby carrots and regular carrots (peeled and chopped) can be used.
- Red wine – I picked up a vegan wine, WELL REaD, from TJ’s for around $6.
- Thyme – We recommend using fresh, but dried also works.
- Vegetable broth – I use 1/2 teaspoon of this veggie paste with water.
- Tomato paste – Adds a nice flavor and helps thicken the sauce.
- Flour – All-purpose, oat, whole-wheat, spelt, and GF flour blends can be used.
- Olive oil – You can substitute with your preferred neutral-flavored oil.
- Salt + pepper – As per all our recipes, season to taste.
Wondering if your wine is vegan?
Check out Barnivore, a database of vegan wines, and test your favorite wine label or find new labels to enjoy. With the holidays upon us, I will be stocking up on some of these wines for family gatherings. I’m looking forward to the days ahead!
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), and saute for 5 to 7 minutes.
- Add wine (above right) and cook to reduce the 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 oil (or water) and flour to make a paste (above right). Stir into the stew.
- Simmer for 10 minutes and remove from heat (shown below). Season to taste.
Adjusting For Dietary Restrictions
- Grain-Free: Serve with potatoes or gluten-free pasta.
- Gluten-Free: Use a 1-to-1 Gluten-Free flour blend. Alternatively, make a slurry using 2 teaspoons of cornstarch (affiliate link) mixed with 1 1/2 teaspoons of water.
- Low-Fat: Saute using water or vegetable broth.
- Nightshade-Free: Omit the tomato paste and use canned pumpkin puree, butternut squash puree, or sweet potato puree.
- Oil-Free: To make this mushroom bourguignon oil-free, use vegetable broth in place of oil when sautéing. Instead of making an oil and flour paste, mix 2 teaspoons of cornstarch with 1 1/2 teaspoons, making a slurry.
How To Store Leftovers
- Refrigerator: Leftovers can be stored in a covered container for 5 – 6 days in the refrigerator.
- 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.
Serving Suggestions
Mushroom bourguignon is typically served over pasta, a grain, or vegetables. Here are a few of my favorite options:
- Serve spooned over a bed of Farro, as I’ve done here. Barley or Quinoa 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 over 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!
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.
MUSHROOM BOURGUIGNON
Mushroom bourguignon is a delicious, savory mushroom stew that can be served over mashed potatoes, roasted potatoes, pasta, cauliflower mash, or farro. It’s a vegan and healthier version of the classic beef bourguignon.
- 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
Ingredients
- 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
To serve
- Farro (I used farro), pasta of choice, or roasted or mashed potatoes
Instructions
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 scrape 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.
Serve spooned over a bed of farro, pasta of choice, oven roasted red potatoes, or mashed potatoes.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for 5 – 6 days.
Notes
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.
Storing:
- 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.
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I made this for a family gathering …. along with a beef version…. to accommodate the 5 vegans in the crowd. EVERYONE loved this vegan mushroom version! Much better than the beef one since the mushrooms absorb all the flavors of the stew ingredients. I served it over warm crusty sourdough bread slices and a nice Barbera wine we had just picked up during our wine tasting afternoon in Murphys, CA. A true hit that I will be making again.
It looks amazing!
Stumbled onto this doing a search for vegan bourgignon. Made it as directed, with creminis. Added 1/2 t oregano. Served over mashed cauliflower with a side of peas. So good and so easy to make! I’m not happy that the weather is getting colder, but at least now it’s time for heart dishes like this! Thanks so much for such a soul-satisfying recipe!
It’s a good recipe, but it’s basically just beef bourguignon without the beef. Lots of mushrooms in the usual meat version.
I’ve been making beet bourguignon for several years; try adding about a pound or so of beets to your recipe (cubed seems to work well) and you’ll love the color and extra earthiness from the beets.
Best wishes,
Steve
Ooooh, adding beets sounds wonderful! I will have try it soon. Thank you for the inspiration. Cheers :)
Thank you so much for adding the nutritional information to your recipes! Does this nutritional information include the farro, or is that separate?
Yay, glad you appreciate the information. :)
The farro is not included in the nutritional info. I didn’t add it because I figured someone may want to use another grain, it’s helpful to see the main recipe’s information.
This is cooling down on my stove as we speak. I completely botched your recipe (forgot to remove the mushrooms and onions, didn’t divide the oil…and I was totally guessing about reduction). I also had a use a bottom of the barrel red cooking wine. STILL DELICIOUS! I’m not sure I got the consistency right but it sure tastes good. Good recipes make vegan living soo much easier! Thank you :)
This was SO good! I hadn’t tried farro before so thanks for the encouragement to give it a shot.
I found a variety or mushrooms on sale at the local grocery store and happened to have the other ingredients on hand (including homemade veg stock). So I made this recipe. It is a real hit!! Soooo good! My husband rarely comments, but said "this one is a keeper". So yeah, will be making this again often. Thanks again for posting this!
So glad you loved the recipe! I agree it's a keeper for sure! Cheer :)
Hi, how many servings does this make?
I would say about 4 – 6.
Thanks. We had 5 guests and ate it all (no one left hungry though), so 5 was correct! The biggest thing I learned from making this was that we needed to add lots of salt. I guess I didn't add enough when cooking, so we had to put a lot on when serving, but once we did that, it was good.
can you freeze this?
I haven't tried freezing this yet but I think it should be fine if you do. Would love to know how it goes! :)