Mushroom Bourguignon is a rich, hearty dish packed with tender mushrooms, aromatic vegetables, and a luscious wine-infused sauce. A perfect meatless alternative, it’s satisfying, flavorful, and incredibly versatile!
Mushroom Bourguignon: A Hearty and Flavorful Meatless Delight
This Mushroom Bourguignon recipe captures all the deep, savory flavors of the classic French beef stew (beef bourguignon)—without the meat. This hearty recipe features tender mushrooms, aromatic vegetables, and a luscious wine-infused sauce, making it an excellent option for vegetarians and anyone looking for a comforting yet nutritious meal.With a balance of bold flavors, satisfying textures, and simple preparation, this dish is bound to become a household favorite.
Whether you’re serving it as a weeknight dinner or presenting it at a special gathering, Mushroom Bourguignon never disappoints. The combination of red wine, fresh herbs, and a rich, velvety sauce creates an irresistible depth of flavor. Plus, this dish is incredibly versatile—it can be served over mashed potatoes, pasta, or a thick slice of crusty bread to soak up every drop of the delicious sauce.
Video Tutorial
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, onions (or shallots), garlic cloves, carrots, and celery.
- Red Wine. The principal flavor here should come from a fruity, dry red wine of the kind produced in Burgundy, although you can use any red wine you have on hand. Learn more here: Burgundy wine.
- Veggie stock. Use mushroom or vegetable stock. Beef broth is also great!
- Seasonings. Kosher 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 extra virgin olive oil and add butter at the end for an extra rich and smooth flavor.
- Flour slurry. A simple flour slurry will help to thicken the sauce. Use all purpose flour.
- Flat-leaf parsley. This herb brings a pop of color and brightens the flavor. Chives or basil can be used instead.
How to Make Mushroom Bourguignon
1. In a deep non-stick pot or medium Dutch oven, add the oil, mushrooms, onion, and garlic and cook them over medium heat until browned.
2. Pour in 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 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. Taste, and add salt and black pepper, if needed.
6. Add the fresh parsley, stir, and your Mushroom Bourguignon is ready. To garnish, sprinkle with more parsley and a dollop of sour cream.
What to Serve with Mushroom Bourguignon
- Over Mashed Potatoes: The creamy texture of mashed potatoes perfectly complements the rich sauce.
- With Pasta: Serve it over pappardelle, egg noodles, or fettuccine for a comforting pasta dish.
- Alongside grains: Polenta, rice, quinoa, bulgur, or barley make a great side for a hearty and wholesome meal.
- On Crusty Bread: Enjoy it with a thick slice of toasted sourdough or a baguette to soak up the delicious sauce.
- As a Side Dish: Serve it as a flavorful side alongside roasted vegetables or a fresh green salad.
Helpful Tips and Tricks
- Choose the Right Mushrooms: Cremini, portobello mushrooms, porcinis, oyster mushrooms, shiitake, or a mix of wild mushrooms work best for this dish as they provide a meaty texture and deep umami flavor.
- Don’t Skip the Sautéing Step: Browning the mushrooms, onions, and garlic properly before adding the liquid ingredients enhances the overall flavor profile.
- Use Quality Wine: Since wine plays a major role in the sauce, opt for a good-quality red wine like Pinot Noir or Merlot to elevate the taste.
- Thicken Gradually: The flour slurry helps achieve a velvety sauce consistency. If you prefer a thicker sauce, allow it to simmer longer or add an extra teaspoon of flour.
- Adjust the Consistency: If the sauce becomes too thick, add a splash of vegetable broth or water to reach the desired texture.
Recipe Variations
- Make It Vegan: Swap out the butter for plant-based butter to keep the dish entirely plant-based.
- Add More Vegetables: Try adding potatoes, pearl onions, bell peppers, or zucchini for extra texture and nutrients.
- Enhance the Umami Flavor: A splash of soy sauce or a teaspoon of miso paste can further deepen the savory notes.
- Swap the Flour Slurry: If you prefer a gluten-free option, use cornstarch or arrowroot powder instead of flour.
- Try Different Herbs: Fresh thyme, rosemary, or bay leaves can complement the flavors beautifully.
Storage Instructions for Mushroom Bourguignon
Mushroom Bourguignon is perfect for meal prep, as its flavors deepen over time. Here’s how to store it properly:
- Refrigeration: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a bit of broth or water if needed.
- Freezing: Allow the stew to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating Tips: Warm the stew over medium heat, stirring occasionally. If it thickens too much, add a little vegetable broth or water to bring back its saucy consistency.
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:
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!
Ingredients
- 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. butter
- ¼ cup parsley chopped
Flour Slurry
- 1 tbsp. flour
- ⅛ 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.
1 tbsp. olive oil, 1 small onion, 4 garlic cloves, 10 oz. mushrooms
Add the red wine and cook for 1-2 minutes, until it starts to evaporate.
¼ cup red wine
At this point, add the salt, Italian herbs, onion powder, red pepper flakes, and tomato paste. Stir, and cook for another minute.
1 tbsp. tomato paste, 1 tsp. salt, 1 tsp. Italian herbs, 1 tsp. onion powder, ¼ tsp. red pepper flakes
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.
1 cup carrots, 1 cup celery, 2 cups vegetable broth
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.
1 tbsp. flour, ⅛ cup water, 1 tbsp. butter
Add the fresh parsley, stir, and your Mushroom Bourguignon is ready.
¼ cup parsley
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!Storage Instructions
Mushroom Bourguignon is perfect for meal prep, as its flavors deepen over time. Here’s how to store it properly:- Refrigeration: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a bit of broth or water if needed.
- Freezing: Allow the stew to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating Tips: Warm the stew over medium heat, stirring occasionally. If it thickens too much, add a little vegetable broth or water to bring back its saucy consistency.
Nutrition
Calories: 148kcalCarbohydrates: 16gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 8mgSodium: 1057mgPotassium: 547mgFiber: 4gSugar: 6gVitamin A: 6287IUVitamin C: 13mgCalcium: 67mgIron: 2mg