This Mushroom Bourguignon is so rich in flavor. It’s a vegan spin on a traditional French recipe, and you won’t believe how delicious it is!
If you are wondering how you can enjoy traditional favorites with a vegan flare, you have to try this Mushroom Bourguignon recipe. It is so flavorful and satisfying, you won’t even miss the meat and dairy that is normally found in this dish. By using plant-based butter and meaty mushrooms, you can create an aromatic and yummy alternative.
Some people find French food intimidating, but this recipe couldn’t be easier. Using simple, healthy ingredients that maximize flavor without requiring too much time, you can recreate a European favorite in your own kitchen. You won’t even miss the meat once you try this Mushroom Bourguignon.
What is Mushroom Bourguignon?
Mushroom Bourguignon originated in the Burgundy region of France. It is a very popular and classic French recipe. Traditionally, this dish is made with meat (pork fat and beef), but I am offering to try this meat-free vegan option. Using simple ingredients and some red wine, you’ll find it has deep flavor and aroma.
Main Ingredients
- Vegetables. Mushrooms, onion, garlic, carrots, and celery.
- Red Wine. The principal flavor here should come from a dry, fruity red wine of the kind produced in Burgundy, although you can use any red wine you have on hand.
- Veggie stock. Use mushroom or vegetable stock. If none are available, water can be used instead.
- Seasonings. Salt, dried Italian herbs, onion powder, red pepper flakes and tomato paste add additional flavor.
- Oil & Butter. We’ll cook the veggies in a little bit of oil and add plant-based butter at the end for an extra rich and smooth flavor.
- Flour slurry. A simple flour slurry will help to thicken the sauce.
- Fresh parsley. This herb brings a pop of color and brightens the flavor.
How to Make Mushroom Bourguignon
1. In a deep non-stick skillet or saucepan, add the oil, mushrooms, onion, and garlic and cook them over medium heat until browned.
2. Add the red wine and cook for 1-2 minutes, until it starts to evaporate.
3. At this point, add the salt, Italian herbs, onion powder, red pepper flakes, and tomato paste. Stir, and cook for another minute.
4. Now add the carrots, celery, and vegetable stock. Bring to a boil, reduce the heat to medium-low, cover with a tight lid, and cook for about 30 minutes, until the vegetables are tender.
5. Make the flour slurry by whisking 1 tablespoon of flour with 1/8 cup of water. Stir in the butter and the slurry into the mushroom sauce. If you’d like, you can add a bit more stock or water to bring the sauce to the desired consistency.
6. Add the fresh parsley, stir, and your Mushroom Bourguignon is ready.
What to Serve with Mushroom Bourguignon
I love serving it over mashed potatoes or mashed cauliflower. It also tastes great with wide noodles (such as fettuccine or linguine). It’s great on top of any grain: rice, quinoa, barley, farro, or bulgur. It’s such a comforting dish, perfect for lunch or dinner. I have also served it over roasted potatoes and it was amazing. And don’t forget a glass of red on the side!
Helpful Tips and Tricks
Use mushroom broth. If possible, use mushroom broth instead of vegetable. It adds an extra deep mushroom flavor and aroma. Here is a recipe for how to make it at home: Easy Mushroom Broth.
Adjust salt carefully. Salt is a tricky ingredient here because the quantity needed depends on the veggie/mushroom broth you use. If you are using well seasoned and salted broth, reduce the amount of salt, or add some more at the end, if you feel it’s needed.
Brown the mushrooms. It’s important to brown the mushrooms and allow the onion to caramelize before adding the wine. This step brings in a deep mushroom flavor to this dish.
Adjust the liquids. Some people like a lighter, more runny consistency and some prefer a thick sauce. Feel free to add extra broth or water at the end and bring the sauce to the consistency you prefer.
FAQs about Mushroom Bourguignon
Can I Freeze Beef Bourguignon? Yes, you can. It will freeze for up to 3 months. Defrost completely overnight in the fridge, then warm through over low heat.
How to store. Leftovers will keep for up to 5 days in the refrigerator, stored in a covered container.
It is vegan?
Yes, this Mushroom Bourguignon is vegan. By replacing the meat with mushrooms and using a plant-based butter and vegetable stock, this dish is entirely vegan.
Is it healthy?
This recipe is a healthy alternative to traditional Mushroom Bourguignon because it replaces the beef and pork fat with vegetables, lowering the fat and increasing the vitamins in the dish. With limited sodium and calories, it is a healthy meal that you can feel good eating.
Mushroom Bourguignon is a delicious and rich vegan-friendly dish that you will surely want to make again and again. The flavors of the vegetables and seasonings cooked with red wine are so full and delicious. Whether you serve this for lunch or dinner, your family will be amazed by how delicious this spin on Beef Bourgignon is.
More Tasty Mushroom Recipes to Try:
Video Tutorial
Mushroom Bourguignon
Ingredients
- 1 tbsp. olive oil
- 1 small onion diced
- 4 garlic cloves minced
- 10 oz. mushrooms sliced
- 1/4 cup red wine such as Pinot Noir
- 1 tbsp. tomato paste
- 1 tsp. salt or to taste
- 1 tsp. Italian herbs
- 1 tsp. onion powder
- 1/4 tsp. red pepper flakes
- 1 cup carrots diced
- 1 cup celery diced
- 2 cups vegetable broth
- 1 tbsp. plant-based or regular butter
- 1/4 cup parsley chopped
Flour Slurry
- 1 tbsp. flour
- 1/8 cup water
Instructions
- In a deep non-stick skillet or saucepan, add the oil, mushrooms, onion, and garlic and cook them over medium heat until browned.
- Add the red wine and cook for 1-2 minutes, until it starts to evaporate.
- At this point, add the salt, Italian herbs, onion powder, red pepper flakes, and tomato paste. Stir, and cook for another minute.
- Now add the carrots, celery, and vegetable stock. Bring to a boil, reduce the heat to medium-low, cover with a tight lid, and cook for about 30 minutes, until the vegetables are tender.
- Make the flour slurry by whisking 1 tablespoon of flour with 1/8 cup of water. Stir in the butter and the slurry into the mushroom sauce. If you’d like, you can add a bit more stock or water to bring the sauce to the desired consistency.
- Add the fresh parsley, stir, and your Mushroom Bourguignon is ready.
Notes
WHAT TO SERVE WITH MUSHROOM BOURGUIGNON
I love serving it over mashed potatoes or mashed cauliflower. It also tastes great with wide noodles (such as fettuccine or linguine). It’s great on top of any grain: rice, quinoa, barley, farro, or bulgur. It’s such a comforting dish, perfect for lunch or dinner. I have also served it over roasted potatoes and it was amazing. And don’t forget a glass of red on the side!HELPFUL TIPS AND TRICKS
Use mushroom broth. If possible, use mushroom broth instead of vegetable. It adds an extra deep mushroom flavor and aroma. Here is a recipe for how to make it at home: Easy Mushroom Broth. Adjust salt carefully. Salt is a tricky ingredient here because the quantity needed depends on the veggie/mushroom broth you use. If you are using well seasoned and salted broth, reduce the amount of salt, or add some more at the end, if you feel it’s needed. Brown the mushrooms. It’s important to brown the mushrooms and allow the onion to caramelize before adding the wine. This step brings in a deep mushroom flavor to this dish. Adjust the liquids. Some people like a lighter, more runny consistency and some prefer a thick sauce. Feel free to add extra broth or water at the end and bring the sauce to the consistency you prefer.Nutrition
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This was delicious, we had it over spaghetti noodles. I could see it being even better on top of farro or lentils. Two comments though, 1st: There is butter listed in the ingredients list that is not used in the recipe. 2nd: The ingredients for the slurry says to use 1/4 C water while the instructions say to use 1/8 C water. I used 1/8 C and it turned out great.
Hi Stephanie! Thank you so much for noticing this! I already updated the recipe. Thanks again and I am glad you enjoyed it!