Vegan Mushroom Bourguignon
A comforting, plant-based version of the French classic, this Vegan Mushroom Bourguignon features earthy mushrooms, red wine, and herbs simmered to perfection. With plenty of protein, fiber, and antioxidants, it’s a wholesome yet indulgent dish best served over mashed potatoes or pasta.
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.
