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4.96 from 25 votes

Mushroom Bourguignon

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: French
Keyword: Mushroom Bourguignon Recipe
Servings: 4 servings
Calories: 148kcal
Author: Tania Sheff


  • 1 tbsp. olive oil
  • 1 small onion diced
  • 4 garlic cloves minced
  • 10 oz. mushrooms sliced
  • ¼ 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
  • ¼ tsp. red pepper flakes
  • 1 cup carrots diced
  • 1 cup celery diced
  • 2 cups vegetable broth
  • 1 tbsp. plant-based or regular butter
  • ¼ cup parsley chopped

Flour Slurry

  • 1 tbsp. flour
  • cup water


  • 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 ⅛ 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.




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: ricequinoabarleyfarro, 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!


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.


Calories: 148kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 570mg | Potassium: 536mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5944IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 2mg