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    Home ▸ Vegan Main Dishes

    Amazing Vegan Mushroom Bourguignon

    Last modified: October 5, 2022. Originally posted: April 2, 2022 By Sophia DeSantis

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    Overlay text on a collage of a mushroom bourguignon in a plate and being cooked
    A dark blue plate with mashed potatoes, green beans and a mushroom stew in a brown sauce

    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!

    A blue bowl with mushroom bourguignon, mashed potatoes and green beans
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    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!

    Ingredients

    • Shallots
    • Mushrooms
    • Pearl onions
    • Carrots
    • Seasonings
    • Brown rice flour 
    • Red wine 
    • Tomato paste
    Different colored bowls on a wooden surface filled with ingredients to make mushroom bourguignon

    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:

    1. Sauté the shallots, mushrooms, and onions.
    2. Add the carrots, garlic and thyme.
    3. Mix in the brown rice flour.
    4. Stir in the red wine and reduce by half, then add the tomato paste and broth, cook until thickened.
    Wooden spoon mixing pearl onions and mushrooms in a pan
    Carrots, mushrooms and onions being mixed in a pan by a wooden spoon
    Wooden spoon mixing a mushroom mixture in a pan as it cooks
    Thick broth based mixture with carrots, mushrooms and onions cooking in a pan

    Serving suggestions

    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:

    • Pasta
    • Mashed potatoes
    • Polenta
    • Rice
    • Green beans
    • Sautéed spinach
    • Biscuits
    • Lemon Kale Salad
    Fork getting a bite of mushroom bourguignon and mashed potatoes from a blue bowl

    Preparation Tips

    • 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.

    Common Questions

    What does Bourguignon mean?

    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.

    What is traditionally served with bourguignon?

    Bourguignon can be served on its own, but it is also traditionally served with potatoes or pasta.

    Can you freeze mushroom bourguignon?

    Yes! Just let it cool first, then store in an airtight freezer safe container for up three months.

    What kind of wine is used for beef bourguignon?

    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:

    • Creamy Mushroom Risotto
    • Pozole Verde
    • Veggie Chili
    • Healthy Vegan Chili Mac
    • Vegan Alfredo
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    A blue bowl with mushroom bourguignon, mashed potatoes and green beans

    Amazing Vegan Mushroom Bourguignon

    Sophia DeSantis
    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!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Main Course
    Cuisine French
    Servings 4
    Calories 222 kcal

    Ingredients
     
     

    • 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):

    • Pasta
    • Mashed potatoes
    • Polenta
    • Green beans
    • Sautéed spinach

    Instructions
     

    • 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!

    Notes

    • 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

    Calories: 222kcalCarbohydrates: 36gProtein: 11gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 630mgPotassium: 1221mgFiber: 7gSugar: 14gVitamin A: 5429IUVitamin C: 20mgCalcium: 70mgIron: 3mg

    Nutrition and metric information should be considered an estimate.

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    1. Shellie

      April 05, 2022 at 5:37 pm

      Delicious. I didn't have wine so used all broth and served it with pearl couscous. Thanks for a recipe we'll have often.

      Reply
      • Sophia DeSantis

        April 07, 2022 at 2:40 pm

        Oooh! Good idea on the couscous! So happy you like it!

        Reply
    2. Chelsee Lee

      February 02, 2021 at 9:55 am

      This looks so good!

      Reply
    3. Shae

      January 25, 2021 at 3:56 pm

      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.

      Reply
      • veggiesdontbite

        January 26, 2021 at 9:02 am

        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!

        Reply

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