Mushroom Bourguignon

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

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:

• Mushroom galette
• Spinach tofu galette
• Mushroom pâté
• Cauliflower gratin
• Kale tapenade

Watch me make this recipe

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Mushroom Bourguignon

This vegan take on the French classic is just as savoury and rich as the original. Mushrooms give a meaty and earthy umami flavour. Perfect for winter and tastes even better served the next day! Marinate the veggies the night before to get the best flavour.

Course Main Course

Cuisine French, Vegan

Keyword bourguignon, french vegan, mushroom bourguignon, mushroom recipe, vegan casserole, vegan dinner, vegan main course, vegan mushroom recipe, vegan recipe

Prep Time 30 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Marinating time 10 hours hours

Total Time 11 hours hours 50 minutes minutes

Servings 4 people

Calories 656kcal

Cost $28

Equipment

• Dutch oven

Ingredients

Marinade

• 1 cup Farm Hand Organic Cabernet wine
• 2 cups vegan beef stock

Stew

• 12 very small onions whole pearl onions or shallots, peeled
• 300g brown mushrooms cut into quarters
• 300g button mushrooms cut into quarters
• 2 bay leaf
• 4 sprigs of thyme
• 20 g dried porcini mushrooms
• 3 tbsp vegan butter or margarine
• 3 carrots peeled and cut into large 3cm pieces
• 4 garlic cloves minced
• 1 red capsicum diced
• 2 tbsp tomato paste
• 4 tbsp plain flour
• 1 cup vegan beef broth
• 1 cup Farm Hand Organic Cabernet
• 1 tbsp soy sauce
• olive oil for cooking
• thyme extra, for garnish
• mashed potatoes to serve

Instructions

Marinate

• Place onions, carrots, bay leaves and thyme into a tupperware container or large bowl. Add 1 cup of red wine and 2 cups of beef broth. Leave to marinate in the fridge overnight, for at least 10 hours.

Sauté vegetables

• Preheat oven to 180C/350F.
• Drain the marinated vegetables, bay leaves and thyme. Reserve the marinade liquid. Separate the onion, carrots, bay leaves and thyme as they will be cooked separately.
• Place porcini mushrooms in a medium bowl and add 1 cup of hot water to rehydrate for 20 minutes.
• Heat generous lug of olive oil or a heaped spoonful of butter in Dutch oven over high heat. Add onions and sauté until there are golden patches. Remove to a separate bowl.
• Add more olive oil as needed, then add fresh brown and button mushrooms. Sauté until all liquid is expelled. Remove and set aside with onions.
• Once porcini mushrooms are rehydrated, drain and reserve the liquid. This will be added to the sauce. Finely dice the mushrooms.

Cook sauce

• Reduce heat to medium, then add vegan butter or margarine to Dutch oven. Once melted, add carrot, bay leaves and thyme. Cook for 2-3 minutes, stirring constantly.
• Add diced capsicum, cook for 2 minutes.
• Add garlic, cook for 1 minute.
• Add the cooked onion and mushrooms, plus the rehydrated porcini mushrooms to the pot.
• Add tomato paste and stir for 1 minute, ensuring all vegetables are well coated.
• Add flour and stir well to combine. Flour will begin to form a paste.
• Gradually add 1 cup of vegan beef stock, stirring constantly to ensure no lumps form. Then add the reserved marinade liquid, reserved porcini broth and soy sauce. Stir well to combine.
• Increase heat to high and bring to the boil. Reduce heat to low and simmer for 20 minutes.

Slow cook

• Place lid onto your Dutch oven and transfer to oven for 60 minutes at 180C.
• Serve over mashed potatoes with a few extra thyme leaves to garnish.

Video

Nutrition

Calories: 656kcal | Carbohydrates: 85g | Protein: 54g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 1092mg | Potassium: 5829mg | Fiber: 20g | Sugar: 41g | Vitamin A: 9001IU | Vitamin C: 83mg | Calcium: 122mg | Iron: 10mg