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 vegan-friendly take on the classic French dish beef bourguignon. In place of the meat, it uses meaty mushrooms instead!
If you love mushrooms and cooking with red wine, this amazing mushroom stew is for you! If you prefer not to use wine, there is an option for you too!
This hearty mushroom bourguignon is perfect for cozying up with during the chilly seasons. 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 sub 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 or EcoVine Wine, a database of vegan wines, and give your favorite wine label the test or find new labels to enjoy. With the holidays 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), and 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), and 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 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 sauteing. 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 for 5 – 6 days in the refrigerator 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 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 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
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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This is so good!!
One question- a good amount of water got drawn out of my mushrooms while they were cooking with the onions and carrots. What did I do wrong? Thanks!
That’s natural, as mushrooms ‘sweat’ when sauteeing. You can cook them longer to reduce the excess juices or just enjoy the extra flavor. You didn’t do anything wrong! Hope you enjoy the recipe often, Coco!
Just made it for my husband tonight he said this is D*** GOOD and he rarely curses. I served it over vegan mashed potatoes and he’s excited for the leftovers, because, double win in his book with this mushroom bourguignon recipe plus mashed potatoes! I just don’t care for mushrooms no matter what but next up on my list to cook for him (the healthy nutritional boost I can’t deny him) is your mushroom soup.
This is a favorite every year at our Thanksgiving table! We LOVE this recipe!
Made this today and it was delicious!! It’s so interesting to me that it tastes so rich and hearty with no meat!!
Will definitely be making this regularly!!
This was great! Unfortunately I always have to change recipes. I used Vidalia onion, soaked the mushrooms (Costco dry mix) in the red wine and added a little soya and worchestershire to the sauce.for a bit more umami for my meat loving husband . It was fab.
What can I sub for the tomato paste, I can’t have tomatoes. Can’t wait to try. 💗
Great question, Kathy! You can sub the tomato paste with canned pumpkin puree, butternut squash puree, or sweet potato puree. I would most likely use the pumpkin since it’s not overly sweet. Hope that helps, enjoy!
Hi! I can’t wait to try this recipe!
I don’t have pearl onions….would you recommend to just sub with more chopped onion? Or leave them out instead?
Thanks for the recipe :)
You can leave out the pearl onions. No need to add more onions, unless you want to. Enjoy, and do let us know how it goes!
Oh my, oh my! Such a different mix of great ingredients. I love my mushrooms and pearl onions! Can’t wait to try this hearty combination. :)
Made this dish tonight for some leaders from our church. We are doing a Daniel Fast, basically it’s vegan and no flour or yeast products at all. No alcohol as well, even for cooking. I made a couple of adjustments to fit our “diet” and it came out delicious. Everyone loved it. Instead of wine I used pomegranate juice with apple cider vinegar. It smelled just like red wine while it cooked down. So cool!! Also, instead of flour slurry I made arrowroot slurry to thicken it. It came out kinda sweet so I just added more salt. It was a hit! Mashed potatoes is what I paired it with and it made it all come together beautifully.
So glad this was a hit! I love your alcohol substitutes, sounds perfect! I’ll add them to the recipe for others trying to do the same. Thank you so much for the feedback, it’s so helpful! Cheers :)
Absolutely delicious! Served it over egg noodles. Comforting and hearty winter dish. Thank you so much for this recipe!