MUSHROOM BOURGUIGNON (VEGAN)
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.
A little about mushrooms and why you should eat them often!
- Mushrooms hold many health benefits and should be an important part of your healthy lifestyle. They keep your immune system healthy and certain types of mushrooms, like crimini, can be a good source of vitamin B 12.
- They also contain 15 different mineral, vitamins and antioxidant phytonutrients that are essential to good health. Don’t underestimate the power of mushrooms!
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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
- Garlic
- Carrot
- 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
- Flour
- Olive oil
- Salt + pepper
Wondering if your wine is vegan?
Check out Barnivore or EcoVine Wine, a database of vegan wines, and give your favorite wine label the test or find new labels to enjoy. With the holiday’s upon us, I will be stocking up on some of these wines for family gatherings. 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), 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.
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 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 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.
Serving Suggestions
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 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 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!
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.
PrintMUSHROOM BOURGUIGNON
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
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 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.
Serve spooned over a bed of farro, pasta of choice, oven roasted red potatoes or mashed potatoes.
Serves 4 – 6
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.
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!
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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.
Just one suggestion: you might want to correct the spelling of "shiitake mushrooms" (there are two 'i's, not just one).
Thanks again for posting this!
So glad you loved the recipe! I agree it's a keeper for sure! Thanks for pointing out the typo…I'll change it asap. 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! :)
I'm planning to make this today as it sounds delish, but I'm not sure what you mean by "reduce wine by half"? Help! Thanks!
Hi Maria! This means to cook the wine down until evaporated by half… Hope you love the recipe!
It was delicious — so flavorful! I added celery and used long grain brown rice instead of farro.
hi, can i sub red wine vinegar or balsamic vinegar for the red wine in this recipe? i dont have any on hand at the moment. thanks!
Hi Julie, I would suggest using a deep flavored vegetable broth or unsweetened grape, pomegranate or cranberry juice in its place. Enjoy!
making this tonight – thank you!!!