This Mushrooms Bourguignon is hearty, rich and loaded with delicious savory flavor! This vegan twist on the classic French beef bourguignon is easy to make and ready in about 20 minutes! Serve over creamy mashed potatoes for a comforting meal that’s easy enough for a busy weeknight, but elegant enough to serve for special occasions.

Mushrooms Bourguignon served in a white bowl

If you’re looking for a restaurant quality meal to make in the comfort of your own home, this flavorful red wine mushroom recipe is it. It’s quick to make and the comforting vegan stew is SO incredibly delicious!

What is mushrooms bourguignon?

Mushroom bourguignon is based on a traditional French recipe of beef bourguignon (boeuf bourguignon) that originates from Burgundy, France. The classic recipe is made with pieces of beef that are cooked in red wine with herbs at a low temperature and over a long period of time. This slow cooking process allows the beef to absorb all the flavors and become tender.

To make a version of bourguignon that’s vegan, this recipe uses mushrooms instead of beef and the addition of carrots to make this a super hearty, comforting and nutritious vegan dish.

fork in a bowl of mushrooms bourguignon served over mashed potatoes

Ingredients for mushrooms bourguignon:

This delicious red wine mushroom sauce has tons of wonderful flavors thanks to the combination of mushrooms, sautéed onions and herbs. Here’s everything you’ll need:

  • Olive oil. For cooking down the vegetables.
  • Carrots. They add extra sweetness and heartiness to the dish.
  • Onion + garlic. Sautéed onion and garlic adds delicious aromatic flavor to the mushrooms.
  • Mushrooms. My go-to mushrooms for most recipes are baby bella (cremini) mushrooms. They have a wonderful flavor and texture that works really well in this recipe. Feel free to use white button mushrooms, shiitake mushrooms, or wild mushrooms instead.
  • Butter. Adds extra richness to the dish. Use a plant-based butter to keep this dish vegan.
  • Seasonings. Salt and pepper will bring out all of the delicious flavors and I love the taste of oregano and thyme in savory sauces. Feel free to add in whatever herbs you have on hand that sound good. Basil, rosemary or sage would all be great alternatives.
  • Tomato paste. To enhance the flavor of the sauce and thicken it up a bit.
  • Red wine. Once the wine is cooked down, you won’t taste any alcohol in the recipe. Using red wine is what gives this dish a lovely richness, so I wouldn’t recommend skipping it. However, if you want this to be alcohol-free, just replace the wine with more vegetable broth and a bit of lemon juice.
  • Vegetable broth. Along with the red wine, the broth serves as the base for our mushrooms bourguignon.
  • Soy sauce. Adds a boost of flavor!
ingredients for mushrooms bourguignon

How to make mushrooms in red wine sauce:

This recipe seriously could not be easier to cook up! It’s really just a matter of sautéing some ingredients and stirring everything together to simmer into a flavorful gravy. Here are the basic steps for how to make it, but reference the full recipe below for more details.

  • Sauté veggies. Start by sautéing carrots in a bit of oil over medium heat. Then, add the onions to sauté for a few minutes. Next, stir in the garlic, mushrooms, butter, oregano, thyme and tomato paste. Cook for about 5 minutes and until mushrooms are just about tender.
  • Simmer sauce. Pour wine, vegetable broth and soy sauce in the skillet over the vegetables. Bring to a simmer and cook until the sauce thickens, about 2 minutes.
  • Serve. Remove the skillet from the heat and serve over mashed potatoes. Finish with a garnish of chopped parsley and enjoy!

How to serve mushrooms bourguignon:

No matter how you serve mushrooms bourguignon, it’s bound to be a big hit! Here are some different ideas for serving:

Easy Vegan Meatballs. Instead of serving with marinara try serving these meatballs with the mushrooms. It’s a very tasty pairing!

Creamy Vegan Mashed Potatoes. This mushrooms recipe is SO good served atop mashed potatoes.

Vegan Meatloaf. Don’t add the meatloaf topping and serve with this mushroom recipe instead to transform this tasty meatloaf!

Other ideas are to serve mushrooms bourguignon over baked potatoes, with crusty bread, or stir it into cooked pasta. For a lighter option serve it with steamed or roasted veggies or a simple salad. The options are pretty much endless!

mushrooms cooking in a sauce in a large skillet

Make ahead & storing leftovers:

  • Make ahead. You can make this dish up to about one day before you plan to serve it. Store it in an airtight container in the refrigerator. Then, reheat on the stovetop over low heat until warmed through. Alternately, you can reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
  • Leftovers. Any mushrooms bourguignon that is leftover will keep for about 3 days in the refrigerator, stored in a covered container.
red wine mushrooms served over mashed potatoes

WELL that’s all I have for you today! As usual, if you end up making this recipe, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog.

More vegan dinner recipes to try:

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Mushrooms Bourguignon served in a white bowl

Mushrooms Bourguignon


  • Author: Brita Britnell
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Mushrooms Bourguignon is hearty, rich and loaded with delicious savory flavor! This vegan twist on the classic French beef bourguignon is easy to make and ready in about 20 minutes! Serve over creamy mashed potatoes for a comforting meal that’s easy enough for a busy weeknight, but elegant enough to serve for special occasions.


Ingredients

Scale
  • 2 tablespoons of olive oil
  • 2 small carrots, about 1 cup
  • 1 large onion, peeled and quartered
  • 2 garlic cloves, finely minced
  • 12 ounces of baby bella mushrooms, sliced
  • 3 tablespoons of vegan butter
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • 1 tablespoon of tomato paste
  • ¾ cup of dry red wine
  • ¾ cup of vegetable broth
  • 1 teaspoon of soy sauce
  • Sea salt to taste
  • Black pepper to taste
  • For serving: mashed potatoes, chopped parsley

Instructions

  1. Heat oil in a non-stick skillet over medium heat. Add carrots and cook for about 3 minutes by stirring occasionally. 
  2. Add onion and sauté for about 3 minutes. Add garlic, mushrooms, butter, oregano, thyme and tomato paste. Cook until mushrooms are nearly tender by stirring occasionally. It will take about 5 minutes.
  3. Pour wine, vegetable broth and soy sauce in the skillet over the vegetables. Bring to a simmer. Cook until the sauce thickens. It will take about 2 minutes. Adjust taste if needed.
  4. Remove from heat and serve immediately with mashed potatoes and chopped parsley. Enjoy!

Notes

  • Store 3 days in refrigerator.
  • Replace red wine with more vegetable broth and a bit of lemon juice if for someone who doesn’t like wine.
  • Can be made 1 day before and stored in an airtight container in the refrigerator.
  • Category: dinner
  • Method: stovetop
  • Cuisine: French

Keywords: Mushrooms Bourguignon, Mushrooms in red wine sauce, Red wine Mushroom