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Vegan mushroom bourguignon is a French-style red wine stew where deeply browned mushrooms take the place of beef. It simmers in one Dutch oven in about 70 minutes, with carrots, pearl onions, and thyme.
I’ll be honest. I didn’t expect mushrooms to hold their own against a Burgundy stew. They do. Deep brown and meaty, with chewy edges.
The only step that needs your attention is the browning. Cook the mushrooms in three batches so they sear instead of steam. Crowd the pan and you get gray, rubbery mushrooms swimming in a thin sauce.
It’s a good make-ahead dish too. The flavor settles overnight, and leftovers reheat in about 10 minutes.
Why You’ll Love This Recipe
- One Dutch oven and about 70 minutes from start to table
- Browned mushrooms give a meaty bite without any meat
- Tastes better on day two, so it’s easy to make ahead
- Built on cheap cremini mushrooms and pantry staples
Ingredient Notes
- Mushrooms: Cremini give the best flavor for the price, and portobello adds chunky, meaty pieces. White button mushrooms work too, but the sauce will taste milder. Wipe them clean instead of rinsing.
- Dry red wine: Use something you’d drink, like Pinot Noir or Merlot. Some wines are filtered with animal products, so check the label or Barnivore if you want it fully vegan.
- Tomato paste: A tube is easier than a can because you only need 2 tbsp. Cooking it until brick red builds the savory base of the sauce.
- Pearl onions: Frozen ones save you the peeling. If you can’t find them, use 1 extra yellow onion cut into thick wedges.
- Soy sauce: It adds salt and a deep savory note that replaces the bacon. Use tamari if you need the dish gluten free.
Braised Vegan Mushroom Bourguignon with Pearl Onions
Ingredients
Method
- Prep the vegetables: trim and halve or quarter the cremini, cut the portobello into 2.5 cm chunks, slice the carrots, dice the onion, and mince the garlic. Thaw the pearl onions under running water for about 1 minute if they’re frozen.
- Heat 1 tbsp olive oil in a 5.5-quart / 5.2 L Dutch oven over medium-high heat until it shimmers. Add one third of the mushrooms in a single layer and leave them alone for 2 minutes, then stir now and then for 3 to 4 minutes more until deep brown. Move them to a 2-quart / 2 L bowl and repeat twice with the remaining oil and mushrooms. Crowding the pot makes them steam and turn gray, so keep to three batches.
- Lower the heat to medium and melt the vegan butter in the same pot. Add the onion, carrots, and 1/2 tsp salt, and cook for 6 minutes until the onion is soft and golden at the edges. Stir in the garlic and tomato paste and cook for 2 minutes until the paste darkens to brick red. Sprinkle in the flour and stir for 1 minute.
- Pour in the wine and scrape up the browned bits from the bottom of the pot. Simmer for 4 minutes until the wine has reduced by about half.
- Add the broth, soy sauce, Dijon, thyme, bay leaves, pearl onions, and the browned mushrooms with any juices from the bowl. Bring to a boil, then lower the heat to a gentle simmer. Cook uncovered for 25 minutes, stirring now and then, until the carrots are fork-tender and the sauce coats the back of a spoon.
- Fish out the bay leaves and thyme stems. Stir in the remaining 1/2 tsp salt and the pepper, then taste and adjust. Ladle into bowls and top with the chopped parsley.
Notes
- Brown the mushrooms in three batches, never all at once.
- Simmer uncovered so the sauce reduces and thickens properly.
- Check that your red wine is vegan, since some are filtered with animal products.
- Add the last of the salt at the end, since broth and soy sauce vary.
Tips for Success
- Pat the mushrooms dry with a towel instead of rinsing them, since extra water keeps them from browning in the hot pan.
- Brown the mushrooms in three batches and leave them untouched for the first 2 minutes so they sear instead of steam.
- Cook the tomato paste for a full 2 minutes until it turns brick red, which removes the raw, tinny taste.
- Pour a dry red wine you’d actually drink, and skip anything labeled cooking wine because it’s salty and flat.
- Make the stew a day ahead, then reheat gently with a splash of broth, since the sauce deepens and thickens overnight.
Variations
- Stir in 150 g cooked brown lentils or white beans with the broth for extra protein and a heartier stew.
- Swap the carrots for parsnips, or add 300 g cubed potatoes for the last 20 minutes to make it a full one-pot meal.
- Replace half the cremini with shiitake or oyster mushrooms for a deeper savory flavor and a chewier bite.
Storage and Reheating
Vegan mushroom bourguignon keeps in an airtight container in the fridge for 4 days. Let it cool for 30 minutes first, and don’t leave it out longer than 2 hours.
To reheat, warm it in a saucepan over medium-low heat for 8 to 10 minutes, stirring now and then. Add a splash of broth or water if it has thickened. In the microwave, heat in 90-second bursts, stirring between each, until steaming hot.
It freezes well for up to 3 months. Thaw it overnight in the fridge. The mushrooms soften a little, but the sauce holds up.
Serving Suggestions
Spoon vegan mushroom bourguignon over mashed potatoes, creamy polenta, or ribbons of egg-free pappardelle. Anything that soaks up the sauce works. Mash the potatoes with olive oil or dairy-free butter to keep the plate vegan.
Put a crusty baguette on the table for mopping the bowl. Add something green on the side, like steamed green beans or an arugula salad with lemon, to cut the richness.
Top each bowl with chopped parsley. A pinch of flaky salt at the table never hurts.
FAQ
Why is my vegan mushroom bourguignon watery?
Watery bourguignon usually means the mushrooms weren’t browned long enough or the sauce didn’t simmer uncovered. Keep simmering with the lid off for another 5 to 10 minutes until the sauce coats the back of a spoon. Browned mushrooms release most of their water early, which is why the batches matter.
Can I make mushroom bourguignon without red wine?
Yes. Swap the wine for 300 ml of extra vegetable broth and stir in 1 tablespoon of red wine vinegar or balsamic at the end. You lose some depth, but the tomato paste and soy sauce still give the sauce a savory backbone. Add the vinegar a little at a time and taste.
Can I freeze vegan mushroom bourguignon?
Yes, it freezes well for up to 3 months in airtight containers. The mushrooms soften slightly after thawing, but the sauce holds up. Thaw it overnight in the fridge, then reheat gently on the stove with a splash of broth to loosen it.
What goes well with vegan mushroom bourguignon?
Mashed potatoes are the classic match because they soak up the wine sauce. Pappardelle, creamy polenta, and crusty bread all work too. For something green, add steamed green beans or a sharp arugula salad. Use dairy-free butter or olive oil in the mash to keep the whole plate vegan.
Is vegan mushroom bourguignon gluten free?
Not as written, because the sauce uses 2 tablespoons of all-purpose flour and most soy sauce contains wheat. Use tamari, and skip the flour. Instead, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 5 minutes of simmering until the sauce turns glossy.
What’s the difference between mushroom bourguignon and beef bourguignon?
Beef bourguignon is a Burgundy stew of beef braised for 2 to 3 hours in red wine with bacon, onions, and mushrooms. The vegan version skips the beef and bacon and relies on browned mushrooms, tomato paste, and soy sauce for depth, so it’s ready in about 70 minutes.
