This Vegan Mushroom Bourguignon is a hearty twist on the French classic, delivering deep, savory flavors without meat or dairy.
Packed with plant-based protein, gut-friendly fiber, and healthy fats, it’s a nourishing dish that’s as good for your body as it is for your taste buds.
Low in saturated fat yet incredibly satisfying, it makes an easy, wholesome choice for weeknight dinners or meal prep.
Vegan Mushroom Bourguignon
Equipment
- 1 measuring cup (2–4 cup size)
- (1) Large pot or Dutch oven
- 1 chopping board + chef’s knife
- 1 mixing bowl (small, for flour-butter mixture)
- 1 wooden spoon (or spatula)
- 1 fork (for mashing flour & vegan butter)
Ingredients
- 1 oz dried porcini mushrooms
- 16 oz cremini mushrooms sliced
- 2 tbsp extra virgin olive oil
- 1 yellow onion finely chopped
- ¾ cup carrot finely chopped (about 2 large carrots, peeled)
- 1 red bell pepper cored and finely chopped
- 3 –4 garlic cloves minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 1 cup red wine full-bodied, e.g., cabernet
- 2 tbsp vegan butter
- 2 tbsp flour garbanzo bean or all-purpose
- 1 batch mashed potatoes or 16 oz pasta, for serving
- Salt and black pepper to taste
- Fresh chives chopped, for garnish
Instructions
- Rehydrate the Dried Mushrooms: Begin by preparing the porcini mushrooms. Place them in a measuring cup or heatproof bowl and cover with 1 cup of hot water. Allow them to soak for at least 15–20 minutes while you continue with the recipe. This step intensifies the savory depth of the dish. Once softened, carefully lift the mushrooms from the liquid, chop finely, and set aside. Be sure to keep the soaking liquid but avoid the sandy residue at the bottom.
- Sauté the Base Vegetables: In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrot, and red bell pepper. Cook slowly for about 3–4 minutes, stirring often, until the onion turns translucent and the vegetables begin to soften. This step creates a sweet, aromatic base that will carry the rich flavors of the dish.
- Cook the Fresh Mushrooms: Increase the heat slightly and add the sliced cremini mushrooms to the pot along with the remaining 1 tablespoon of olive oil. Stir in the minced garlic, thyme, and oregano. Allow the mushrooms to cook for 7–10 minutes, stirring occasionally. They will release their liquid and shrink down, concentrating their earthy flavor. Don’t rush this step—properly caramelized mushrooms are the foundation of a deep, meaty taste.
- Incorporate the Dried Mushrooms & Tomato Paste: Once the fresh mushrooms are softened, add the chopped rehydrated porcini mushrooms. Stir well to combine with the other vegetables. Next, mix in the tomato paste, coating everything in its rich, concentrated flavor. Cook for 2–3 minutes, stirring continuously, until the tomato paste darkens slightly. This caramelization step enhances the overall depth and umami of the sauce.
- Deglaze with Red Wine & Mushroom Stock: Pour in the red wine, scraping up any flavorful browned bits stuck to the bottom of the pot. Add the reserved mushroom soaking liquid, but be careful to leave behind any gritty sediment that has settled. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10 minutes. During this time, the liquid should reduce by about half, intensifying the flavor and giving the sauce a velvety richness.
- Prepare the Butter-Flour Paste (Beurre Manié): While the sauce is simmering, make a quick thickening paste. In a small bowl, combine the vegan butter and flour. Use a fork to mash them together until you form a soft, crumbly dough-like texture. This classic French technique, known as beurre manié, allows the flour to blend smoothly into the sauce without clumping.
- Thicken the Sauce: Once the wine mixture has reduced, stir in the butter-flour paste a little at a time. Mix continuously to ensure it dissolves completely into the sauce. Continue cooking for another 5–7 minutes, or until the sauce thickens to a rich, glossy consistency that coats the back of a spoon. Taste and adjust with salt and freshly ground black pepper as needed.
- Serve & Garnish: Spoon the mushroom bourguignon generously over a bed of creamy mashed potatoes or serve alongside your favorite pasta. Sprinkle with freshly chopped chives for a pop of color and freshness. Don’t forget to enjoy it with a glass of the same red wine you used for cooking—it ties the whole experience together beautifully.
Notes
- If you can’t find dried porcini mushrooms, try using shiitake or simply double the amount of fresh mushrooms.
- Always strain the mushroom soaking liquid before using to avoid gritty residue at the bottom.
- Choose a bold, full-bodied red wine like Cabernet Sauvignon, Merlot, or Pinot Noir for the best flavor.
- For a gluten-free option, substitute chickpea or rice flour instead of all-purpose flour.
- The bourguignon tastes even better the next day as the flavors deepen overnight.
- Serve with mashed potatoes, polenta, or wide pasta for a complete and satisfying meal.
- To reduce prep time, chop the vegetables ahead of cooking or use a food processor.
- Adjust seasoning gradually—mushrooms naturally have umami depth, so you may need less salt than expected.
Chef’s Secrets for Perfect Results
The key to an exceptional Vegan Mushroom Bourguignon lies in patience and layering flavors.
Allowing the mushrooms to cook down fully ensures they release their natural juices, which intensifies the umami base.
Caramelizing tomato paste for a couple of minutes before adding liquid is another trick to unlock deeper richness.
When deglazing with wine, scrape the pot well to lift those browned bits—that’s where the hidden flavor lives.
Finally, don’t rush the simmering stage; slow reduction creates a silky sauce that tastes like it’s been cooking for hours.
Serving Suggestions for Every Occasion
This dish pairs beautifully with creamy mashed potatoes, which soak up the savory sauce perfectly.
For a lighter option, spoon it over al dente pasta or fluffy polenta.
If you’re hosting a dinner party, add a simple green salad and a crusty baguette to round out the meal.
A glass of the same wine used in cooking makes an elegant pairing.
For weeknight meals, consider making a big batch and serving it alongside roasted vegetables for extra nutrition and variety
Storage Tips for Fresh Flavor
Vegan Mushroom Bourguignon stores well, making it perfect for meal prep.
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days.
The flavors deepen over time, so it often tastes even better the next day. For longer storage, freeze in portions for up to 2 months.
To reheat, warm gently on the stovetop over low heat, adding a splash of vegetable broth or water if the sauce has thickened too much.
Avoid microwaving for long periods, as it can dull the flavors.
Frequently Asked Questions
1. Can I make this without wine?
Yes! While wine adds depth and authenticity, you can substitute it with an equal amount of vegetable broth plus 1 tablespoon of balsamic vinegar or soy sauce for a similar richness.
2. What mushrooms work best for this recipe?
Cremini and porcini mushrooms are ideal because they offer earthy, meaty flavors. However, you can also use a mix of button mushrooms, portobello, or shiitake for variety and complexity.
3. How do I make it gluten-free?
Simply replace the all-purpose flour with chickpea, rice, or gluten-free all-purpose flour. The sauce will still thicken beautifully without altering the taste.
4. Can I prepare this ahead of time?
Absolutely. In fact, this dish tastes even better the next day after the flavors meld together. Make it up to 24 hours in advance, store in the fridge, and reheat before serving.
5. What’s the best side dish pairing?
Mashed potatoes are the classic choice, but creamy polenta, egg noodles, or even a warm grain like quinoa or farro make excellent alternatives. Add a fresh green salad or roasted vegetables to balance the richness.
