This vegan mushroom bourguignon is so decadent and flavorful you’ll feel like you’re at a fancy restaurant! Such a delicious and easy recipe.
I love rich flavorful recipes that give me the fancy feel but at home in the comfort of my PJ’s! This one hits all desires and comes together quickly. Plus, you can pair it with so many things!
The bourguignon you’re familiar with likely features beef, but this plant based version is just as rich and satisfying! Plus, since it’s made with mostly healthy whole food ingredients, you get to skip that gross heavy feeling after a heaping serving!
- Pearl onions
- Brown rice flour
- Red wine
- Tomato paste
How To Make Mushroom Bourguignon
Making your own Mushroom Bourguignon is a pretty simple process, it just takes a little time and effort to create the deep comforting flavors. Here’s what to do:
- Sauté the shallots, mushrooms, and onions.
- Add the carrots, garlic and thyme.
- Mix in the brown rice flour.
- Stir in the red wine and reduce by half, then add the tomato paste and broth, cook until thickened.
- Serve and enjoy!
One of the many great things about this delectable dish is that it can be served on its own like a thick stew, or along with other other tasty sides. Try serving it with any of these:
Tips and tricks
Here’s some helpful hints to help you make the absolute best Mushroom Bourguinon:
- Any mushrooms will get the job done, I prefer to use a combination of crimini and shiitake.
- Cutting the mushrooms in larger pieces will give this dish more of that hearty feel. You can cut them smaller if you prefer.
- The traditional varietal of wine for this dish is Burgundy, but any red wine will work.
- Cooking with the red wine gives this recipe much of its flavor and I highly recommend using it. However, if for any reason you can’t or don’t want to you can substitute in vegetable broth instead.
- Start out with just 1 teaspoon of salt, then taste at the end to see if you need to add more.
Make ahead and leftover suggestions
- Over time the flavors of this dish only get better, making it an excellent make ahead dish. Just reheat on the stovetop and serve!
- Mushroom Bourguinon will keep in an airtight container in the fridge for 3-5 days.
- You can also freeze it, just make sure to let it cool first then store in an airtight freezer safe container for up to 3 months.
- Leftovers can be reheated on the stovetop or in the microwave.
Bourguignon, also known as Burgundy, is the name of a French stew that is prepared with red wine. It gets its name from the wine traditionally used, which is named after a region in France.
Bourguignon can be served on its own, but it is also traditionally served with potatoes or pasta.
Yes! Just let it cool first, then store in an airtight freezer safe container for up three months.
Traditionally Burgundy wine is used, but in a pinch any red wine will get the job done.
More Comforting Vegan Recipes
If you like a delicious dish that’s incredibly satisfying without the heavy bloaty feeling afterward, check out these other plant based recipes:
Vegan Mushroom Bourguignon Recipe
- 1 cup shallots , chopped
- 1 – 1 ½ teaspoon sea salt , see note
- Drizzle of oil or broth to sauté if oil-free
- 2 pounds mushrooms , I used a mix of crimini and shiitake
- 1 cup pearl onions , peeled and cut in half
- 1 cup carrots , chopped
- 4 cloves garlic , minced
- 1 tablespoon fresh thyme
- 2 tablespoons brown rice flour , or any flour you prefer
- 1 cup red wine , can sub out for more broth
- 3 tablespoons tomato paste
- 1 ½ cups veggie broth , low sodium if needed
To serve (optional):
- Mashed potatoes
- Green beans
- Sautéed spinach
- Sauté the shallots, salt and oil or broth until the shallots are soft and browning. About 5 minutes.
- Add the mushrooms and onions and cook until the mushrooms have released their liquid and are beginning to brown. About 5-7 minutes.
- Add the carrots, garlic and thyme. Sauté for about 3 minutes.
- Mix in the brown rice flour until well coated.
- Add in the red wine and cook until reduced by half, then add in the tomato paste and broth.
- Cook until thickened, about 5 minutes.
- Serve with whatever sides you prefer!
- You can serve this any way you prefer, we love mashed potatoes and a side of green beans or sautéed spinach.
- Start with 1 teaspoon salt and add more at the end if needed.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.