Mushroom Bourguignon is a vegan dish that simmers mushrooms, carrots and onions in a sweet and savory red wine sauce. Pair this comforting dish with mashed potatoes or polenta for the perfect filling meal.

MUSHROOM BOURGUIGNON

If you are looking for a flavor packed gluten-free, vegan meal this Mushroom Bourguignon is for you!

This dish is so rich and flavorful and will remind you of the classic bourguignon dish without the meat.

I love how easy this dish is to make on a busy night. You can have it on the table in under a half hour.

I like to serve this over mashed potatoes but you can also serve it over polenta, mashed cauliflower, egg noodles or orzo.

I try to serve my family at least a couple of vegetarian meals a week and this one is a great option!

WHAT INGREDIENTS ARE IN MUSHROOM BOURGUIGNON?

CARROTS
ONIONS
GARLIC
CRIMINI MUSHROOMS {OR MUSHROOMS OF YOUR CHOICE}
VEGAN OR REGULAR BUTTER
OREGANO
THYME
TOMATO PASTE
RED WINE
VEGETABLE BROTH
SOY SAUCE

HOW DO YOU MAKE MUSHROOM BOURGUIGNON?

Heat oil in a non-stick skillet over medium heat.

Add carrots and cook for about 3 minutes by stirring occasionally.

Add the onion and sauté for about 2 minutes.

Add garlic, mushrooms, butter, oregano, thyme and tomato paste.

Cook until mushrooms are nearly tender by stirring occasionally, about 4 minutes.

Pour wine, vegetable broth and soy sauce in the skillet over the vegetables. Bring to a simmer.

Cook until the sauce thickens and mushrooms are tender. It will take about 3-4 minutes. Adjust taste if needed.

Remove from heat and serve immediately. Serve with mashed potatoes and chopped parsley.

TIPS FOR MAKING MUSHROOM BOURGUIGNON

For those that don’t want to use red wine you can find ideas on what to substitute at this link. Otherwise you can use more vegetable broth and a bit of lemon juice.

You can add other vegetables into this dish if you want. Some I like are bell peppers, zucchini, shiitake mushrooms, portobello mushrooms, zucchini, peas or pumpkin.

The traditional bourguignon recipe uses beef so if you want to make a non-vegan version try this one here.

If you want to thicken the sauce even more stir in flour or corn starch when you are sautéing the mushrooms in the beginning.

You can sub the tomato paste with butternut squash puree, sweet potato puree or canned pumpkin puree.

You can use pearl onions instead of regular onion if you can find them.

HOW DO I STORE BOURGUIGNON?

REFRIGERATOR: Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a skillet with a bit of oil.

FREEZER: Freeze in an airtight container for up to 3 months. Defrost completely before reheating. Reheat on a stove with a bit more broth and wine.

OTHER WAYS TO SERVE MUSHROOM BOURGUIGNON

This dish works nicely over a variety of foods. I especially love the following paired with this dish:

MASHED SWEET POTATOES

MASHED CAULIFLOWER

POLENTA

PASTA

CHEESY ORZO

EGG NOODLES

WHAT SHOULD I SERVE WITH MUSHROOM BOURGUIGNON?

SALADS: Salads are always a nice pairing with this dish. I love this Lemon Arugula Salad with Pine Nuts, Arugula Salad with Capers or this Easy Kale Salad with Lemon Dressing.

VEGETABLES: Another great side to this bourguignon is a vegetable side dish. Try Mediterranean Roasted Vegetables, Za’atar Roasted Carrots or Easy Bok Choy.

POTATOES: If you decide not to do the mashed potatoes try theseAir Fryer Twice Baked Potatoes, Gouda Smashed Potatoes or these Spicy Lebanese Potatoes.

Mushroom Bourguignon

Name: Mushroom Bourguignon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 Tablespoons extra virgin olive oil; 2 small carrots, about 1 cup, cut in medium cubes; 1 large onion, peeled and quartered {1 cup pearl onions, peeled and ends trimmed}; 2 garlic cloves, finely minced; 2 pounds brown crimini mushrooms, sliced; 3 Tablespoons vegan butter, unsalted {you use regular if you don't want it to be vegan}; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme {or 1 teaspoon fresh leaves}; 2Tablespoons tomato paste; ¾ cup dry, full bodied red wine; 1 cup vegetable broth; 1 teaspoon soy sauce; Sea salt, if needed; Black pepper, if needed; Mashed potatoes for serving; Fresh thyme and parsley for serving

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

2 Tablespoons extra virgin olive oil
2 small carrots, about 1 cup, cut in medium cubes
1 large onion, peeled and quartered {1 cup pearl onions, peeled and ends trimmed}
2 garlic cloves, finely minced
2 pounds brown crimini mushrooms, sliced
3 Tablespoons vegan butter, unsalted {you use regular if you don't want it to be vegan}
1 teaspoon dried oregano
1/2 teaspoon dried thyme {or 1 teaspoon fresh leaves}
2Tablespoons tomato paste
¾ cup dry, full bodied red wine
1 cup vegetable broth
1 teaspoon soy sauce
Sea salt, if needed
Black pepper, if needed
Mashed potatoes for serving
Fresh thyme and parsley for serving

Instructions

Heat oil in a non-stick skillet over medium heat.
Add carrots and cook for about 3 minutes by stirring occasionally.
Add the onion and sauté for about 2 minutes.
Add garlic, mushrooms, butter, oregano, thyme and tomato paste.
Cook until mushrooms are nearly tender by stirring occasionally. It will take about 4 minutes.
Pour wine, vegetable broth and soy sauce in the skillet over the vegetables. Bring to a simmer. Cook until the sauce thickens and mushrooms are tender. It will take about 3-4 minutes. Adjust taste if needed.
Remove from heat and serve immediately. Serve with mashed potatoes and chopped parsley.

Notes

You can sub tamari for the soy sauce.

You can replace red wine with more vegetable broth and a bit of lemon juice if for someone who doesn’t like wine.

Store leftovers in an airtight container and refrigerate for up to 3 days.
Reheat in a skillet with a bit of oil.
Freezer: Freeze in an airtight container for up to 3 months. Defrost completely before reheating. Reheat on a stove with a bit more broth and wine.