Mushroom Bourguignon

Name: Mushroom Bourguignon
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 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

A cold day calls for my easy vegan Mushroom Bourguignon! This one-pot stew is such a crowd-pleaser, with seared mushrooms and vegetables simmered in a savory red wine broth. Serve it with mashed potatoes for a rich and cozy family meal.

For more hearty vegan stews, check out my Vegan Irish Stew, Ultimate Vegan Chili, and Vegan Chicken and Dumpling recipes.

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

“Took this to Thanksgiving and non-vegans loved it. We loved it so much that we’re making it for the third time and I suspect it will be on repeat.” – Laura

All I ever want on a cold day is a deeply comforting bowl of Mushroom Bourguignon. It’s one of my favorite cold-weather stews that’s a perfect fit for both family dinners and fancy date nights.

Inspired by French boeuf bourguignon, my vegan-friendly take on the classic features seared mushrooms, onions, and carrots in a savory stew made from vegetable broth, red wine, and herbs. It’s surprisingly simple to make—just simmer everything in one pot!

Every bite is aromatic, earthy, and taken over the top when served with my Creamy Mashed Potatoes.

What is mushroom bourguignon?

Mushroom bourguignon (pronounced “bor-geen-yon”) puts a vegan twist on classic French boeuf bourguignon. The beef in the original recipe is replaced with mushrooms, which are simmered in a mouthwatering stew made from red wine, vegetable broth, veggies, herbs, and seasonings.

It’s rich, elegant, and best served over a bed of mashed potatoes, rice, or pasta noodles.

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

How to make mushroom bourguignon

Find the complete printable recipe with measurements below in the recipe card.

Sauté the mushrooms in a large pot with a pinch of salt until they’re browned and softened. Transfer them to a plate.

Recipe Tip

Remember to clean your mushrooms before you get started. Use a damp paper towel to wipe away any visible dirt or, if they’re really dirty, rinse them under running water before drying them well.

Next, cook the carrots and onions in the now-empty pot. Add the garlic and cook for another minute.

Pour in the red wine and broth. Next, stir in the tomato paste, thyme, oregano, salt, and black pepper. Heat the mixture to a boil, then lower it to a simmer. Cover the pot and simmer for 15 minutes.

Stir the flour and water together in a small bowl, then stir it into the pot to thicken the sauce. Next, return the cooked mushrooms to the pot. Continue simmering until it turns into a thick stew.

Spoon the vegetarian bourguignon over a bed of creamy mashed potatoes, rice, polenta, or cooked pasta. Garnish with herbs and a drizzle of melted vegan butter, then enjoy!

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

Frequently asked questions

What kind of mushrooms are best for mushroom bourguignon?

Any variety of firm and meaty mushrooms will work well. I like cremini mushrooms best, but portobello, oyster, or porcini mushrooms are also great options. Feel free to use a blend of different varieties to play with the flavors.

What else can I add to vegan bourguignon?

Simmer one or two bay leaves or a sprig of fresh rosemary in the stew to deepen the earthy flavors (remember to remove them after simmering). You could also use a mix of mushrooms and diced eggplant or combine the onions and carrots with a diced turnip, halved baby potatoes, or frozen green peas (added at the end).

Can I skip the wine?

Yes, you can omit the red wine or replace it with an equal amount of vegetable broth plus a splash of lemon juice or vinegar to replace the tang.

How do I store the leftovers? Does it freeze well?

After the bourguignon is cool, transfer it to an airtight container and store it in the refrigerator for up to 6 days. It also freezes well for up to 3 months. Thaw the leftovers completely before reheating on the stovetop or in the microwave.