Mushroom Bourguignon
Mushroom Bourguignon is a classic savory mushroom stew made in one pot and served over pasta, mashed potatoes, cauliflower mash, or farro! It’s a mushroom lover’s delight!
Mushroom bourguignon (pronounced ‘bor-geen-yon’) is a vegan-friendly take on the classic French dish beef bourguignon. In place of the meat, it uses meaty mushrooms instead!
If you love mushrooms and cooking with red wine, this amazing mushroom stew is for you! If you prefer not to use wine, there is an option for you too!
This hearty mushroom bourguignon is perfect for cozying up with during the chilly seasons. It’s also elegant enough to serve on the holiday dinner table when entertaining!
Ingredients You’ll Need
In this recipe, mushrooms, onions, carrots, thyme, and red wine are simmered into a savory mushroom stew perfect for both casual and sophisticated dining.
Here is everything you will need:
- Mushrooms – Use crimini (aka baby Bellas).
- Pearl onions – Use white or brown. You can omit it if preferred.
- Onion – Both brown and white varieties will work well.
- Garlic – Use fresh or jarred pre-minced for ease.
- Carrot – Both baby carrots and regular carrots (peeled and chopped) can be used.
- Red wine – I picked up a vegan wine, WELL REaD, from TJ’s for around $6.
- Thyme – We recommend using fresh but dried also works.
- Vegetable broth – I use 1/2 teaspoon of this veggie paste with water.
- Tomato paste – Adds a nice flavor and helps thicken the sauce.
- Flour – All-purpose, oat, whole-wheat, spelt, and GF flour blends can be used.
- Olive oil – You can sub with your preferred neutral-flavored oil.
- Salt + pepper – As per all our recipes, season to taste.
Wondering if your wine is vegan?
Check out Barnivore or EcoVine Wine, a database of vegan wines, and give your favorite wine label the test or find new labels to enjoy. With the holidays upon us, I will be stocking up on some of these wines for family gatherings. Looking forward to the days ahead!
How To Make Mushroom Bourguignon
- Sear mushrooms and pearl onions, cooking about 3 to 4 minutes.
- Add carrots, onions, garlic, thyme, salt, and pepper (above left), and saute for 5 to 7 minutes.
- Add wine (above right) and cook to reduce wine by half.
- Stir in tomato paste and broth (above left) and simmer for 20 minutes. Enjoy the wonderful aroma!
- In a small bowl, mix together oil or water, and flour to make a paste (above right), and stir into the stew.
- Simmer for 10 minutes and remove heat (shown below). Season to taste.
Adjusting For Dietary Restrictions
- Grain-Free: Serve with potatoes or gluten-free pasta.
- Gluten-Free: Use a 1-to-1 Gluten-Free flour blend. Alternatively, make a slurry using 2 teaspoons of cornstarch (affiliate link) mixed with 1 1/2 teaspoons of water.
- Low-Fat: Saute using water or vegetable broth.
- Nightshade-Free: Omit the tomato paste and use canned pumpkin puree, butternut squash puree, or sweet potato puree.
- Oil-Free: To make this mushroom bourguignon oil-free, use vegetable broth in place of oil when sauteing. Instead of making an oil and flour paste, mix 2 teaspoons of cornstarch with 1 1/2 teaspoons, making a slurry.
How To Store Leftovers
- Refrigerator: Leftovers can be stored for 5 – 6 days in the refrigerator in a covered container.
- Freezer: Mushroom bourguignon is freezer-friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer-safe containers, leaving 1/2-inch head space for expansion. You can also freeze larger portions in large ziplock bags. Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternately, reheat in the microwave using 30 – 60-second intervals, stirring after each, until warm.
Serving Suggestions
Mushroom bourguignon is typically served over pasta, a grain, or vegetables. Here are a few of my favorite options:
- Serve spooned over a bed of Farro, as I’ve done here. Barley or Quinoa would be great too!
- Serve over wide pasta such as linguine or fettuccini.
- It’s divine topped on potatoes like these Oven Roasted Red Potatoes or Mashed Potatoes.
- Serve overtop cauliflower mash.
- Add a side of Savory Sauteed Kale or Green Beans Almondine.
- It pairs just as well with a glass of water, as it does with a glass of red wine!
Now, grab your ingredients and make this delicious vegan mushroom stew!
More Hearty Mushroom Recipes!
- Lentil & Mushroom Ragu
- Basil Stir Fry with Peppers & Mushrooms
- Vegan Mushroom Soup
- Portobello Fajitas
- See all mushroom recipes on TSV!
If you try this savory mushroom recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintMUSHROOM BOURGUIGNON
Mushroom bourguignon is a delicious, savory mushroom stew that can be served over mashed potatoes, roasted potatoes, pasta, cauliflower mash, or farro. It’s a vegan and healthier version of the classic beef bourguignon.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 4 – 6 1x
- Category: Entree, Stew
- Method: Simmer
- Cuisine: Vegan, French
Ingredients
- 2 tablespoons olive oil, divided (see notes for oil-free)
- 2 pounds mushrooms, sliced (brown, crimini)
- 1 cup pearl onions, peeled and ends trimmed (thawed if frozen)
- 1 large carrot, diced
- 1 yellow onion, diced
- 1 heaping teaspoon fresh thyme leaves or 1/2 teaspoon dried
- mineral salt & cracked pepper, to taste
- 2 or 3 cloves garlic, minced
- 1 cup full-bodied red wine
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 1/2 tablespoons flour
To serve
- Farro (I used farro), pasta of choice, or roasted or mashed potatoes
Instructions
In a large dutch oven or heavy pot, heat 1 tablespoon oil over medium-high heat, add mushrooms and pearl onions, sear until they begin to take on a little coloring, about 3 to 4 minutes.
Reduce heat to medium, add the carrots, onions, garlic, thyme, salt and pepper, saute for 5 to 7 minutes, stirring occasionally, until onions are lightly browned.
Slowly add the red wine to the pot and scrape any bits that are stuck to the bottom or sides. Turn heat to medium-high and reduce wine by half.
Stir in tomato paste and broth, bring to a boil, reduce heat to low and simmer for 20 minutes, or until mushrooms are very tender. Let simmer, covered or cover askewed, stirring occasionally and enjoy the wonderful aroma.
In a small bowl, mix together the remaining tablespoon oil, or water, with flour to make a paste, stir into the stew. Simmer for 10 minutes. If the sauce is too thin, boil it down to the right consistency. Season to taste.
Serve spooned over a bed of farro, pasta of choice, oven roasted red potatoes, or mashed potatoes.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for 5 – 6 days.
Notes
Don’t care to use wine, skip the step, adding 2 1/2 cups of vegetable broth instead of 2 cups.
Oil-free: To make this mushroom bourguignon oil-free, use vegetable broth in place of oil when sauteeing. Instead of making an oil and flour paste, mix of 2 teaspoons cornstarch with 1 1/2 teaspoons, making a slurry.
Storing:
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
- Freezer: Keep stored in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. You can also freeze larger portions in large ziplock bags. Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternately, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
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Question: can the pearl onions, called silverskins over here (UK), BUT they are pickled, be used? Thanks.
Great question, Helli! They may have a bit of a strong vinegar flavor. You can sub with chopped white onion. If you want to use the pickled pearl onions, try soaking them in water for an hour or so to help lessen the strong flavor. I hope that helps. Enjoy!
Ohmygosh, my kitchen smells DIVINE! What a fun recipe – something I have NEVER made before. Serving this over mashed potatoes because YUM! Thanks for a deeply savory recipe. I added a second carrot and a couple stalks of celery since I didn’t have the pearl onions. Whoops! Still deeeelicious.
Hi just been sent this recipe and it looks good.
My husband was given a very large jar of tiny onions in balsamic vinegar do you think I would be able to use these if I gave them a rinse first, or would they change the flavour too much. Thank you.
Give it a try, I think they will give it a nice flavor! Let us know how it goes. Enjoy!
Just made this for dinner tonight, unfortunately the balsamic onions contained honey so no good for our vegan daughter. Instead I made the recipe using two pots and placed half the ingredients in each pot using balsamic onions in one pot and normal in the other.
The result.
Both were good and tasty,
however the balsamic one was slightly sweeter, and our daughter said she would like to try with the balsamic onions (non honey ones).
For the mushrooms, as we had a variety of them in the fridge and dried in the cupboard I used a mixture, the different textures were very nice.
Thank you for this recipe and we will certainly be making it again.