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!
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.
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.
Transfer the cooked mushrooms to a plate and sauté the carrots, onions, and garlic in the same pot.
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.
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.
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
- Can I make gluten-free mushroom bourguignon? Yes! Just replace the flour with cornstarch.
- What kind of mushrooms are best in mushroom bourguignon? I like to use cremini mushrooms but portabellos or porcinis are also great options.
- 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.
- 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.
- 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
- 1 Recipe Best Dang Vegan Mashed Potatoes or serve with rice or pasta
- 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!
- Nutritional information is an estimate only and does not include the mashed potatoes, only the mushroom mixture.
- I used cremini mushrooms, but you can use another variety, such as chopped portabello or porcini.
- Gluten free? Substitute cornstarch or a gluten free mix for the all purpose flour.
- Oil free? Simply omit the olive oil, the mushrooms create a lot of oil on their own.
Best ever Nora … you topped your top!
Been you fan forever!
I omitted the oil, water sautéed everything. I used Madeira wine. Served over baked potatoes. Great meal! Tasted great. Very filling. Thanks Nora.
Love the idea of serving over baked potatoes! Thanks for your terrific ideas and review!
What should I do if I’m not a huge fan of mushrooms? I’ve been looking at this recipe and it sounds amazing other than the mushrooms (personal preference) and I was wondering if you had any tips?
If you really don’t like mushrooms, you probably won’t like this recipe. But you could maybe try subbing some sort of vegan beef (like seitan) in place of them. But that would change the recipe quite a bit so I can’t be sure how it will turn out. Thanks!
This was very good!! I made it for my husband and me with mushrooms and with Beyond “beef” Tips for a freezer meal for my son, who’s not a fan of mushrooms, and DIL for after the birth of their baby. The leftover Pinot Noir went well with it! Really very good! Thank you!
You are welcome, Philecia! I’m thrilled you loved the recipe! Thanks for sharing your wonderful feedback and review!
I just made a double batch and wondered can I freeze some of it? Also, the sauce never got super thick. I added more flour, but I don’t want to overdo it
The sauce shouldn’t get too thick actually. Yes, you can freeze some of it. Thanks!
This was a wonderfully delicious and easy to make stew. I made small adjustments (pearl onions instead of chopped) but nothing substantive except I made cauliflower puree instead of mashed potatoes. Anyway this is a great item for regular dinner rotation. Thank you.
You are welcome! How fantastic that you found the recipe easy and delicious! Thanks for sharing your wonderful feedback and review!
This recipe is SO SO good. I made it for the first time at Thanksgiving and again yesterday for Valentine’s Day, and it was even better yesterday than I had remembered.
How awesome that the recipe got even better for you! I’m so glad you loved it! Thanks for your fantastic feedback and review!
This was absolutely delicious! Followed the directions as written. A wonderful comfort food. Loved it with the mashed potatoes, will try basmati rice next time.
Thanks for another fantastic recipe!
You are welcome, Mona. I’m so glad you loved this recipe! Reading your beautiful comments makes me hungry! Thank you for taking time to share!
Another excellent recipe from Nora! So much depth! A rich and hearty recipe with the mashed potatoes. It will be a regular dish in our home. Thank you!!
Thank you for your wonderful feedback! I’m so glad you loved the bourguignon!
Took this to Thanksgiving and non-vegans loved it. We loved it so much that were making it for the third time and I suspect it will be on repeat.
The flavor is phenomenal – you know it’s good if you look forward to leftovers!
Hi Laura! I am thrilled that the bourguignon was a hit! It sounds like you guys really love it, which is wonderful! Thank you for sharing your great review and comments! Happy cooking!
Oops! I forgot the stars! Sorry!
Another winner! I’m oil-free so sautéed the mushrooms in a Tbsp of soy sauce, a dash of smoked paprika, a tsp of liquid smoke, and 2 tsp of maple syrup. Also added celery with the carrots & onions and used herbes de Provence, served it over smashed garlic red potatoes. A delicious meal that was a big hit. It is now my go-to recipe for comfort food! Thanks again, you have made becoming WFPB easier than I ever dreamed possible!
Hi Nora. I’m making this for our vegan children for Christmas dinner. Can I prepare it a day or 2 in advance and then just hear it up on the stove or is it best cooked the day of?
I’d say it’s best served right after you cook it, but it could probably be made a day or two ahead of time and then reheated gently on the stove. Hope everyone enjoys it!
This is my favorite recipes of yours! I could eat it every week. This time I made it with the variety of mushrooms I already had in my fridge and served it over the leftover mashed potatoes from Thanksgiving. Tapioca pearls worked great as a thickener. I let it cook in the crockpot for 6 hours on low. I’ve already shared this recipe with several of my vegan friends!
Your meal sounds delicious! Thank you for sharing your wonderful review, comments ad ideas! And for sharing the recipe with your friends! Happy cooking!
Hi, I don’t drink at all. Can you make without the wine or substitute something else?
Red wine is pretty essential to the flavor of bourguignon, but you could use more vegetable broth if needed. The alcohol cooks off, if that helps!
Great recipe and easy to prepare! Big hit with my boyfriend too. Nora, I found your web sight recently and I have been using 3-4 of your recipes a week. Every single one has been great! Thank you
Hi Jackie! Welcome to Nora Cooks! I’m so happy you are enjoying my recipes! Have fun on your journey through my recipes! Let me know if you have any questions, and I look forward to your comments as you cook, taste, and enjoy! Thank you for sharing your wonderful review of the bourguignon! Happy cooking!
Second time making this and I’m not vegan so, that should speak to how awesome this recipe is!
I did make of couple of tweaks. I used mushroom broth and left out the water. Added chopped white potatoes and made the slurry from some of the cooled broth.
It’s officially in the rotation!
Thank you Nora!!!!
Hi Cindy! I’m so thrilled that you loved the mushroom bourguignon, and that it is a part of your meal rotation! Thank you for sharing your great review and comments! Happy cooking!
This was fantastic! Packed with flavor. Thank you 🙂
You are welcome! I’m glad you loved it! Thanks for sharing your great feedback and review!
Sooooooo good, thank you!
Your recipes never disappoint! We have so many favorites!
Hi Carrie! Thank you so much for your kind words! I’m thrilled you are loving my recipes, including the mushroom bourguignon! Thank you for taking time to share your review and comments!
Oh My God ?????? this is just the best Bourguignon recipe E.V.E.R. Incredible smell and taste!!!! I added firm tofu for some proteine. Can’t wait to try another of your recipes.
VeganChoupy on Insta!
can I be lazy and just add potatoes straight into this?
I’m not sure I know what you mean. Instead of using mashed potatoes, just throw some potato chunks in there? I’m not sure, but probably.