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A white bowl with mashed potatoes and a vegetable stew on top
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5 from 23 votes

Mushroom Bourguignon

My one-pot vegan Mushroom Bourguignon served over a bed of creamy mashed potatoes is the ultimate comfort food.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 240kcal
Author: Nora Taylor


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