This vegan mushroom bourguignon is hands down incredible! It's made with simple whole food ingredients to give a restaurant feel without all the fancy effort!
This post was originally published on January 23, 2021.
While going out for fancy meals is fun, there are nights where I want to be in my PJ's getting that fancy meal from the comfort of my couch. Okay, maybe we don't eat ON the couch but you know what I mean!
This is one of those restaurant kinda meals I make when I want to feel fancy, but don't want the effort of long drawn out recipes. Much like my equally amazing vegetable bolognese, I can eat this one until I pop!
We love it served with vegan mashed potatoes and a side of sautéed spinach. You can also serve it with pasta or polenta and green beans. This will be a new family favorite!
How to Make Mushroom Bourguignon
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
Step by Step Instructions
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.
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 side dishes. Try serving it with any of these:
- Mashed potatoes
- Green beans
- Sautéed spinach
- Lemon Kale Salad
- 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 Storage 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 Bourguignon 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:
Amazing Vegan Mushroom Bourguignon
- 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.
Nutrition and metric information should be considered an estimate.
Delicious. I didn't have wine so used all broth and served it with pearl couscous. Thanks for a recipe we'll have often.
Oooh! Good idea on the couscous! So happy you like it!
This looks so good!
This looks so good! Could I make it with a different kind of onion besides pearl? I don’t know that I’ve ever seen then at the store.
Thank you Shae! Yes, of course. You can use any onion you want, pearl onions are the little small ball shaped ones traditionally used for beef bourguignon which is why I used them. But any type works and even shallots would be great. Please let me know how you like it!