This recipe for Mushroom Bourguignon takes all the comfort and flavor of the original French recipe and gives it an inspired plant-based makeover. Using umami-rich ingredients such as mushrooms (both dried and fresh), savory herbs, and full-bodied red wine, you’ll want to make sure this soothing main course recipe is on regular rotation when the weather outside is cold and grey. It’s also a worthy main meal for holidays like Christmas or Thanksgiving.
What is Mushroom Bourguignon?
Mushroom Bourguignon is based on the traditional French recipe for Beef Bourguignon. This stew-like dish is made by braising beef, mushrooms, and onions in red Burgundy wine until tender. In this plant-based version, the meat is replaced with a selection of both fresh and dried mushrooms. The mushrooms are sautéed until they begin to brown. They are then slowly braised in stock- and red wine-based sauce, savory aromatics, and pearl onions.
Mushroom Bourguignon ingredients
Fresh mushrooms
This recipe calls for equal amounts of button mushrooms and brown mushrooms. Both types of mushrooms contribute an intensely flavourful earthiness and nuttiness to the finished bourguignon. Cut the mushrooms into quarters before cooking. These pieces are small enough to be eaten without a fork and large enough to hold their shape after a not-insignificant braising time.
Dried porcini mushrooms
Known for their woodsy, earthy flavor and robust texture, porcini mushrooms perform double duty in this vegan bourguignon recipe. The dried porcini are rehydrated in hot water before they are finely chopped and combined with the sautéed fresh mushrooms. The liquid used for soaking is also added to the sauce, lending extra umami and depth of flavor to the finished dish.
Red wine
Red wine is the backbone of this Mushroom Bourguignon recipe (in fact, the term “bourguignon” translates to “cooked in red wine” in English). Red wine has two functions as an ingredient in bourguignon: it adds flavor and helps tenderize the mushrooms.
Onions
In keeping with a traditional bourguignon recipe, the onions in this plant-based version should be small and less intense (think whole pearl onions or shallots). To make quick work of peeling onions, bring a large pot of water to a boil and submerge the entire onions for 1 to 2 minutes. Drain and cool; use your fingers to slip the skins right off; no paring knife is required.
Carrots and capsicum
Carrots and red capsicum are thinly sliced or diced before being used as the sauce base in this recipe. Sweet (but not overwhelmingly so), these vegetables are added for flavor and color.
Tomato paste
A few tablespoons of tomato paste are all you need to give this bourguignon depth and an intense hit of fresh-off-the-vine ripe tomato flavor.
Vegan beef stock
Vegan beef stock is combined with red wine to marinate the onions, carrots, bay leaves, and thyme before it is used as the main braising recipe in this Mushroom Bourguignon. If vegan beef stock is unavailable, mushroom stock is a good substitute.
Bay leaf and fresh thyme
These aromatic herbs deepen the flavor of this mushroom recipe. For best results, use fresh herbs (dried herbs, but in smaller amounts; they can be substituted if new is unavailable).
Soy sauce
A powerful source of umami in any vegan kitchen, soy sauce increases the savory flavor of Mushroom Bourguignon by elevating the depth and richness of the other ingredients.
Flour
All-purpose flour is used in bourguignon as a flavorless but effective thickener.
Best wine for Mushroom Bourguignon
Red wine is an essential ingredient in any Bourguignon recipe. Wine adds rich flavor to this classic comfort food, and its natural acidity helps tenderize the mushrooms as they cook. Because wine is such a stand-out ingredient in this recipe, make sure you choose a bottle you love to drink—it can be inexpensive as long as it’s tasty. When selecting wine for bourguignon, opt for a reasonably dry varietal that has a big flavour, such as:
- Cabernet
- Pinot Noir
- Shiraz
- Merlot
- Tempranillo
- Red Bordeaux
What should I serve with Mushroom Bourguignon?
Serve Mushroom Bourguignon with a basic yet comforting, carbohydrate-rich side dish. Mashed potatoes, pasta (wide noodles or more compact shapes such as shells), and polenta are excellent options. I love toppings as-is, but you could also try adding a dollop of vegan sour cream and a sprinkle of fresh chives or Italian parsley before serving.
Storing leftover Mushroom Bourguignon
Mushroom Bourguignon is a recipe that tastes even more delicious the following day (or even the day after). Leftover bourguignon can be stored in the fridge for 3 to 4 days in a sealed container; reheat the cold bourguignon in the microwave or over the stove before serving. To freeze, ensure the bourguignon is cool before portioning into resealable freezer-safe bags or containers, removing as much air as possible to prevent freezer burn. Store Mushroom Bourguignon for up to 3 months in the freezer, defrosting in the fridge overnight or in the microwave.
FAQs
Yes. To make this recipe alcohol-free, substitute the wine with the same amount of vegan beef stock plus a splash of balsamic vinegar for acidity. Alternatively, you could also use a dry, non-alcoholic red wine.
Yes. You can make a gluten-free bourguignon by substituting soy sauce with tamari or gluten-free soy sauce and the flour with cornstarch, brown rice flour, or garbanzo flour. Use the same amount called for in the original recipe for both substitutions.
Looking for more French recipes?
I did a high school exchange in France when I was 16 and have since traveled there to visit my old host family many times. They are like a second family to me, and living in France briefly as a teenager influenced my style and taste preferences. Since going vegan, I have been inspired to recreate many of my favorite French classic dishes in plant-based form. These are my favorites:
Watch me make this recipe
Mushroom Bourguignon
Equipment
- Dutch oven
Ingredients
For the Marinade
- 1 cup red wine e.g. Farm Hand Organic Cabernet. Approx. 240ml
- 2 cups vegan beef stock Approx. 480ml
- 12 pearl onions or shallots whole, peeled
- 3 carrots peeled and chopped into 1 ¼" pieces (3cm). Approx. 360g total
- 2 bay leaves
- 4 sprigs thyme
For the Mushrooms
- 0.7 oz dried porcini mushrooms Approx. 20g
- 1 cup hot water to rehydrate porcini mushrooms. Approx. 240ml
- 10.5 oz brown mushrooms cut into quarters. Approx. 300g
- 10.5 oz white button mushrooms cut into quarters. Approx. 300g
For Sautéing & Stew Base
- olive oil for cooking
- 3 tbsp vegan butter or margarine Approx. 42g
- 1 red bell pepper diced
- 4 cloves garlic minced
- 2 tbsp tomato paste Approx. 29g
- 4 tbsp all-purpose flour Approx. 30g
For the Sauce
- 1 cup vegan beef broth extra, for sauce. Approx. 240ml
- 1 cup red wine extra, for sauce. Approx. 240ml
- 1 tbsp soy sauce
To Serve (Optional)
- fresh thyme extra, for garnish
- mashed potatoes to serve (optional)
Instructions
Marinate the vegetables
- In a large bowl or container, combine the pearl onions, carrots, bay leaves, thyme, 1 cup red wine, and 2 cups vegan beef broth. Cover and refrigerate for at least 10 hours or overnight.
Rehydrate the porcini
- Place dried porcini mushrooms in a bowl and cover with 1 cup hot water. Let soak for 20 minutes. Once softened, finely chop the mushrooms and reserve the soaking liquid.
Sauté the vegetables
- Preheat oven to 350°F (180°C).
- Drain the marinated vegetables, reserving the liquid. Set aside the bay leaves and thyme for reuse.
- Heat 1 tablespoon vegan butter or a drizzle of olive oil in a Dutch oven over high heat. Add the pearl onions and sauté until golden-brown in spots. Remove and set aside.
- Add a little more oil if needed, then sauté the brown and white mushrooms until browned and all moisture has evaporated. Set aside with the onions.
Build the stew
- Lower heat to medium and add the remaining 2 tablespoons vegan butter to the pot. Add the carrots, reserved bay leaves, and thyme. Sauté for 2–3 minutes, then add the red bell pepper and cook for 2 more minutes.
- Stir in the garlic and cook for 1 minute.
- Return the sautéed onions and mushrooms to the pot along with the chopped porcini.
- Stir in tomato paste and cook for 1 minute to coat the vegetables. Sprinkle in the flour and stir well until a paste forms.
Deglaze and simmer
- Gradually add 1 cup vegan beef broth, stirring constantly to avoid lumps. Then stir in the reserved marinade, porcini soaking liquid, 1 cup red wine, and soy sauce.
- Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
Bake until rich and thick
- Cover the Dutch oven and transfer it to the oven. Bake for 1 hour at 350°F (180°C) until the sauce has thickened and the vegetables are tender.
Serve
- Serve hot over mashed potatoes and garnish with fresh thyme, if using.
Sarah says
Made this for my family and they loved it!!
Maggie Brzezinski says
I love this but I’m a little confused! There’s only 1 cup cab listed in the marinade ingredients. How much extra are you supposed to add in step 7?
Liz says
oops good pick up! Have fixed step 7 thank you 🙂
Helen says
Could you please let me what brands you use for stock and broth?
Lynne says
Can’t wait to try this one!!
Hong Nguyen says
It looks so tasty