Mushroom Bourguignon
Mushroom bourguignon is a rich vegan stew cooked low and slow to develop complex umami flavours. It’s comfort food that also feels elegant and fancy!
Beef bourguignon is a classic French dish—and by swapping the beef with mushrooms, making it vegan is practically effortless! As we know from mushroom stroganoff, mushrooms have a deep umami flavour that makes them a great substitute for beef; mirepoix veggies (that would be onion, carrots, and celery!) are layered in to build flavour, while a VERY generous glug of red wine adds lots of complexity. This is total comfort food, French style!
Why Mushroom Bourguignon Is the Perfect Vegan Date Night Dinner
For me, anything French automatically qualifies as date night material. This is the kind of recipe Gav and I love to make when we can’t find a babysitter or are just too tired to go out! (Parents, can you relate?!) Spoon this stew over mashed potatoes or soak it up with a crusty slice of no-knead bread for a rustic, yet elevated, meal.
- Rich, deep flavour. The combination of red wine, mushrooms, herbs, and a splash of balsamic vinegar create a complex but balanced flavour.
- Perfect for make-ahead meals. The flavours deepen as it sits, making leftovers even more delicious the next day.
- A total multitasker. Mushroom bourguignon is simple enough for a cozy weeknight dinner but impressive enough for guests or a date night in.
Notes on Ingredients
Many of the ingredients on this list are pantry staples. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Aromatics – You’ll need the classic mirepoix—onion, carrots, and celery—along with garlic.
- Cremini and oyster mushrooms – If you can’t find oyster mushrooms or they’re too expensive, you can use all cremini mushrooms.
- Tomato paste – For umami richness and acidity.
- All-purpose flour – Or a 1:1 gluten-free flour.
- Dry red wine – Like Cabernet Sauvignon, Merlot, Pinot Noir, or Syrah.
- Vegetable broth – I love using this vegetable scrap broth.
- Soy sauce or tamari – Use tamari for a gluten-free version.
- Herbs – Fresh thyme and bay leaf are simmered with the stew, while parsley is used for garnish.
- Black pepper and salt
- Balsamic vinegar – For a bright finish and a little extra depth.
How to Make Mushroom Bourguignon
Let’s get started! Here’s how to make this recipe.
- Sauté the mirepoix. Cook the onion, carrots, and celery in the olive oil until softened.
- Add garlic and mushrooms. Stir in the garlic and cook until fragrant, then add the mushrooms and cook until browned and tender, about 8 to 10 minutes.
- Build the base. Add the tomato paste and cook until it darkens, then stir in the flour and cook for a minute.
- Deglaze the pan. Pour in the red wine, scraping up any browned bits, and simmer for 5 minutes to reduce.
- Simmer the stew. Stir in the broth, soy sauce, herbs, and seasonings. Simmer over low heat for 25 to 30 minutes.
- Finish and serve. Remove the herbs, stir in the balsamic vinegar, and season to taste. Garnish with parsley.
Recipe Variations
If you want to switch things up with this mushroom bourguignon recipe, here are some ideas to get you started!
- Add pearl onions. Add fresh pearl onions with the other mirepoix veggies; frozen pearl onions can be added with the vegetable broth.
- Give it a protein boost. Replace half the mushrooms with sliced seitan or vegan chicken.
- Try other mushrooms. You can really use any mushrooms in this recipe, so it’s a great way to use those fun mushroom mixes they sell at the store!
Serving Suggestions
Serve mushroom bourguignon over creamy vegan mashed potatoes (or these garlic mashed potatoes!), buttered noodles, or cooked rice. I love serving it with crusty bread or gluten-free dinner rolls too!
Storage and Reheating
- Refrigerator: Store mushroom bourguignon in an airtight container in the refrigerator for up to 4 days.
- Freezer: This stew also freezes well for up to 2 months. Store it in an airtight container or freezer bag. Thaw in the fridge before reheating.
- To reheat: Warm gently on the stovetop over medium-low heat, adding a splash of broth if needed.
More Vegan Comfort Food Recipes
Enjoy friends! If you make this mushroom bourguignon, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Mushroom Bourguignon
Ingredients
- 2 tablespoons olive oil, 30mL
- 1 large yellow onion, diced – 200g
- 2 medium carrots, sliced into thick rounds – 150g
- 2 stalks celery, sliced – 120g
- 4 cloves garlic, minced – 12g
- 16 ounces mix of cremini and oyster mushrooms, halved or torn into large pieces – 450g
- 2 tablespoons tomato paste, 30g
- 2 tablespoons all-purpose flour, 16g
- 1 1/2 cups dry red wine, 360mL
- 2 cups vegetable broth, 480mL
- 2 tablespoons soy sauce or tamari, 30mL
- 2 sprigs fresh thyme, about 4g
- 1 bay leaf
- 1/2 teaspoon freshly ground black pepper, 1.5g
- Salt, to taste – about 4–6g
- 1 tablespoon balsamic vinegar, 15mL
- 2 tablespoons chopped fresh parsley, for serving – 6g
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
- Stir in the minced garlic and cook for about 30 seconds, until fragrant. Add the cremini and oyster mushrooms. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Add the tomato paste and stir well. Cook for 1–2 minutes, allowing it to caramelize slightly. Sprinkle the flour evenly over the vegetables and mushrooms. Stir well to coat and cook for 1 minute to remove the raw flour taste.
- Slowly pour in the red wine, stirring constantly to prevent lumps. Scrape the bottom of the pot to release any browned bits. Let the wine simmer for about 5 minutes, until slightly reduced.
- Add the vegetable broth, soy sauce or tamari, thyme sprigs, bay leaf, freshly ground black pepper, and salt (start with a smaller amount, as the soy sauce adds salt). Stir to combine. Bring to a gentle simmer, then reduce the heat to low. Cover partially and cook for 25–30 minutes, stirring occasionally, until the vegetables are tender and the sauce is thick and glossy.
- Remove the thyme sprigs and bay leaf. Stir in the balsamic vinegar. Taste and adjust seasoning with additional salt or black pepper as needed.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot with mashed potatoes or crusty bread.
Notes
- Refrigerator: Store cooled mushroom bourguignon in an airtight container in the refrigerator for up to 4 days.
- Freezer: This stew also freezes well for up to 2 months. Store it in an airtight container or freezer bag. Thaw in the fridge before reheating.
- To reheat: Warm gently on the stovetop over medium-low heat, adding a splash of broth if needed.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
