My one-pot vegan Mushroom Bourguignon served over a bed of creamy mashed potatoes is the ultimate comfort food. Enjoy it as a family-friendly dinner or freeze the batch for later!

A white bowl with mashed potatoes and a vegetable stew on top

Warm yourself up with a bowl of this Mushroom Bourguignon on a cold day. Every bite of the savory, gravy-soaked mushrooms with deeply flavored carrots and onions over mashed potatoes is so luscious. It’s the vegan version of a French classic you won’t be able to get enough of!

You can easily make this savory stew for your whole family using just one pot. The base is made with simple ingredients like mushrooms, broth, red wine (the alcohol will evaporate), onion, carrots, and herbs.

When you need a quick and delicious dinner in a pinch, freeze a batch of this vegan bourguignon and reheat when the time is right. It maintains its deep flavor profile even when stored in the fridge or freezer.

If you love veganizing classic recipes like this one, then you’re going to want to try my Vegan Mushroom Stroganoff and Vegan Jambalaya.

Close up of a white bowl with mashed potatoes and a mushroom and vegetable stew on top

What is mushroom bourguignon?

Mushroom bourguignon (pronounced “bor-geen-yon”) is a vegan take on the French boeuf bourguignon recipe. The beef in the original recipe is replaced with mushrooms and then cooked in a rich stew made from red wine, vegetable broth, veggies, herbs, and seasonings. 

The finished mushroom bourguignon is served over a bed of mashed potatoes, rice, or pasta noodles. It’s a rich stew that’s best enjoyed on a cold day!

How to make mushroom bourguignon

To get started, cook the mushrooms in a large pot until they’re browned.

Large pot with cooked mushrooms

Transfer the cooked mushrooms to a plate and sauté the carrots, onions, and garlic in the same pot.

Large pot with raw onions and carrots

Stir in the red wine and broth. Make sure the scrape the bottom of the pan to release any stuck bits of veggies (these contain amazing flavors). Next, add the tomato paste and herbs, and bring the stew up to a simmer.

Cooking vegetable broth, vegetables, and herbs in a large pot

Make a slurry by stirring the flour and water in a small bowl, then stir it into the pot to thicken the stew. Add the cooked mushrooms and simmer for another 15 minutes.

Divide a batch of mashed potatoes into bowls and ladle the mushroom bourguignon overtop. 

Ladling a scoop of mushroom bourguignon out of a pot

Serving suggestions

The finishing piece of any delicious mushroom bourguignon is the creamy bed of mashed potatoes. Add an extra drizzle of melted butter on top with herbs and cracked pepper to really bump up the flavor.

If you’d rather not use mashed potatoes, go ahead and replace them with rice, cauliflower rice, polenta, or cooked pasta instead. Don’t forget the dinner rolls on the side!

Frequently asked questions

  1. Can I make gluten-free mushroom bourguignon? Yes! Just replace the flour with cornstarch.
  2. What kind of mushrooms are best in mushroom bourguignon? I like to use cremini mushrooms but portabellos or porcinis are also great options.
  3. Is red wine vegan? Some red wine is made using animal products, like casein, isinglass, and egg whites, to help with the fining process. You can make sure your wine is vegan by searching for the brand on Barnivore
  4. How long can mushroom bourguignon be stored in the fridge? Keep any leftovers in an airtight container in the fridge for up to 6 days.
  5. Can you freeze mushroom bourguignon? This recipe is freezer friendly. Just place the leftovers in a freezer-safe airtight container and freeze for up to 3 months. Let it thaw completely before reheating on the stovetop or in the microwave.

More hearty vegan dinner recipes

A white bowl with mashed potatoes and a vegetable stew on top
5 stars (40 ratings)

Mushroom Bourguignon

My one-pot vegan Mushroom Bourguignon served over a bed of creamy mashed potatoes is the ultimate comfort food.
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 4 servings


Mushroom Bourguignon

  • 2 tablespoons olive oil, divided
  • 16 ounces cremini mushrooms, sliced
  • 5 large carrots, peeled and sliced into large chunks
  • 1 large sweet onion, diced
  • 4-5 cloves garlic, minced
  • 1 1/2 cups quality red wine (I used Pinot Noir)
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt, plus more to taste
  • few shakes black pepper
  • 2 tablespoons all purpose flour
  • 1/3 cup water


  • In a large pot, heat 1 tablespoon of olive oil over medium heat, then add the mushrooms and a pinch of salt. Sauté for 8-10 minutes, until browned and softened. Transfer the mushrooms to a plate nearby.
  • To the pot, add another tablespoon of olive oil, along with the carrots and onions. Sauté for about 5 minutes, then add the garlic and cook for 1 more minute, until fragrant.
  • Pour the red wine and broth into the pot with the carrot/onion/garlic mixture and stir. Now add the tomato paste, thyme, oregano, salt and black pepper. Stir to combine and bring to a boil. Lower the heat and simmer, covered, for 15 minutes.
  • In a measuring cup or small bowl, stir the flour and water together, then add to the pot and stir well to thicken the sauce.
  • Add the cooked mushrooms back to the pot. Cover and simmer for 15 more minutes, until it turns into a thick stew. Stir occasionally to make sure nothing sticks to the bottom.
  • Prepare a batch of mashed potatoes. Spoon a generous amount of mushroom bourguignon over mashed potatoes in bowls. Enjoy!



  1. Nutritional information is an estimate only and does not include the mashed potatoes, only the mushroom mixture.
  2. I used cremini mushrooms, but you can use another variety, such as chopped portabello or porcini.
  3. Gluten free? Substitute cornstarch or a gluten free mix for the all purpose flour.
  4. Oil free? Simply omit the olive oil, the mushrooms create a lot of oil on their own.


Serving: 1of 4 servings | Calories: 240kcal | Carbohydrates: 24g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 598mg | Potassium: 873mg | Fiber: 5g | Sugar: 10g | Vitamin A: 13149IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 3mg
Course: Main Course
Cuisine: French
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Hi Nora, first time on your site and commenting 🙂 I love your recipe and found it simple and ohhh sooo delish! Instead of wine, I used a blend of red wine vinegar and balsamic vinegar. I will be checking out your other recipes.

  2. Hi Nora,
    people at my house will not eat mushrooms. Do you think it would be great to substitute eggplant for the mushrooms?
    I appreciate your opinion. Thake you!

    1. Hi Laura, did you make your with the Eggplant? That sounds yummy! I am going to try that next time.

    1. Hi Marti. Instead of wine, I used a blend of red wine vinegar and balsamic vinegar. The meal was delish! Give it a try 🙂

  3. Absolutely love this one Nora. This time I added some bay leaves, peas and spinach and served it on brown rice.
    I Love you recipes sooooooo much.
    From your #1 Aussie fan 🇦🇺

    1. Your encouraging feedback is so awesome, Donna! Thanks for taking time to share! I appreciate you!

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