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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!
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!
Mushroom bourguignon is based on a traditional French recipe of beef bourguignon (boeuf bourguignon) that originates from Burgundy, France.
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.
Here’s a visual overview of how to make it:
As a reminder, the full written recipe is down in the recipe card!
- 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!
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.
Any mushrooms bourguignon that is leftover will keep for about 3 days in the refrigerator, stored in a covered container.
If you want to avoid using wine, I suggest simply using more vegetable broth in it’s place!
More vegan dinner recipes to try:
- Easy Vegan Meatballs
- Vegan Pot Pie
- One Pot Creamy Tomato Pasta
- Veggie Enchiladas
- Vegan Stuffed Peppers
- One Pot Lentil Pasta
Mushrooms Bourguignon
Ingredients
- 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
- Heat oil in a non-stick skillet over medium heat. Add carrots and cook for about 3 minutes by stirring occasionally.
- 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.
- 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.
- 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.
