side angle view of handmade bowl with a serving of mushroom bourguignon and farro with items surrounding.

4.9 from 12 reviews

Vegan Mushroom Bourguignon is the ultimate savory mushroom stew that delicious served over mashed potatoes, roasted potatoes, cauliflower mash or farro!


  • 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


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


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