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.
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!
If you like mushrooms you have to check out my Balsamic Roasted Mushrooms, Caprese Stuffed Portobello Mushrooms,Garlic Sautéed Mushrooms or this Lentil Mushroom Stew.
RECIPE INGREDIENTS
- Vegetables: This recipe includes carrots, onions, and garlic, which provide a flavorful base. You can add other vegetables like green beans or broccoli, but stick to firm vegetables that hold up well during simmering.
- Spices: A combination of dried oregano and thyme adds subtle herbal depth and complements the richness of the sauce.
- Mushrooms: Brown cremini mushrooms are ideal for their meaty texture and earthy flavor. Small to medium varieties work best, as they maintain their shape and don’t overpower the dish.
- Red Wine: Use a dry, full-bodied red wine with good acidity and moderate tannins. Burgundy (Pinot Noir), Côtes du Rhône, or Merlot are good options. Avoid sweet or heavily oaked wines, which can distort the flavor of the sauce.
- Soy Sauce: Adds umami and enhances the depth of the sauce without making it taste like soy. Use low-sodium if preferred.
How do you Make Mushroom Bourguignon
Step 1: Sauté Vegetables: 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.
Step 2: Add Herbs: Add garlic, mushrooms, butter, oregano, thyme and tomato paste. Turn the heat to medium heat and simmer for about 4 minutes.
Step 3: Add Sauce Ingredients: 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 for about 10-15 minutes or until the mushrooms are tender. Adjust taste if needed.
If the sauce is too thin you can make it thicker by adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste).
Step 4: Serve: Remove from heat and serve immediately. Serve with mashed potatoes and chopped parsley.
Recipe Tips
- 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.
Storage Tips
Store the leftovers in an airtight container for up to 4 days. To reheat you can microwave or slowly heat in a skillet.
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.
What to Serve this With
- 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.
More Mushroom Recipes
Mediterranean
Lentil Mushroom Stew
Vegetarian
Garlic Sautéed Mushrooms
Vegetarian
Caprese Stuffed Portobello Mushrooms
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Mushroom Bourguignon
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}
- 2 tablespoons 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. Turn the heat to medium heat and simmer for 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 for about 10-15 minutes or until the mushrooms are tender. Adjust taste if needed.
- If the sauce is too thin you can make it thicker by adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste).
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It smelled amazing but turned out like soup 😥
It should have liquid but not a soup. How much liquid would you say there was? If you simmer it longer some of the liquid cooks off and you could also thicker the sauce by adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste).