Vegan Mushroom Bourguignon - The Simple Veganista (2024)

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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!

This post contains affiliate links. Read my full disclosurehere.

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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 Barnivoreor 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

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

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5 from 12 reviews

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

Author: Julie | The Simple Veganista
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

Scale

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

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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.