Mushroom Bourguignon

This elegant Mushroom Bourguignon is a rich, plant-based twist on the classic French stew. Hearty mushrooms are slow-simmered in a bold red wine sauce with carrots, onions, and fragrant herbs.

Luxuriously savory and deeply comforting, it’s a show-stopping vegan main course perfect for special dinners or cozy evenings.

Why You’ll Love This Recipe

Mushroom Bourguignon delivers all the depth, richness, and sophistication of traditional beef bourguignon without any meat. The mushrooms soak up the glorious red wine sauce, creating incredible umami flavor while carrots and onions add natural sweetness.

It feels fancy yet is surprisingly simple to make in one pot. This recipe is perfect for date nights, holiday gatherings, or Sunday supper. It’s naturally vegan, impressive for guests, and the flavors only get better the next day.

Yield: 4 Serves

Mushroom Bourguignon

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Rich vegan Mushroom Bourguignon in a red wine sauce — an elegant, hearty French-inspired mushroom stew.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 600g (1.3 lb) mixed mushrooms (cremini, button, shiitake), cut into chunks
• 3 medium carrots, sliced
• 150g pearl onions (or 1 large onion cut into wedges)
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour (or gluten-free flour)
• 1½ cups dry red wine
• 2½ cups vegetable broth
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• 2 bay leaves
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Warm your pot – Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion and sauté for 5 minutes until softened and lightly golden.
2. Garlic aroma – Stir in minced garlic and cook for 1 minute until wonderfully fragrant.
3. Mushroom browning – Add mushrooms in batches and cook on medium-high heat for 7-8 minutes until they release moisture and develop beautiful golden edges.
4. Carrot and onion base – Add carrots and pearl onions. Cook for 4-5 minutes, stirring occasionally.
5. Tomato richness – Stir in tomato paste and cook for 1 minute to deepen the flavor.
6. Flour magic – Sprinkle flour over the vegetables and stir well for 2 minutes to cook out the raw taste.
7. Wine time – Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
8. Build the stew – Add vegetable broth, thyme sprigs, and bay leaves. Bring to a gentle boil, then reduce heat to low.
9. Slow simmer – Cover and simmer for 25-30 minutes, stirring occasionally, until the sauce thickens and vegetables are tender.
10. Final elegance – Remove bay leaves and thyme sprigs. Season generously with salt and pepper. Garnish with fresh parsley and serve hot!

Notes

This stew is naturally vegan. For gluten-free version, use cornstarch slurry instead of flour. The longer it sits, the more flavorful it becomes — ideal for make-ahead meals.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 267Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gSodium 508mgCarbohydrates 28gFiber 6gSugar 10gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Use a variety of mushrooms for the best texture and flavor.
• Brown the mushrooms well in batches to build maximum depth.
• Choose a good quality red wine you would actually drink — it makes a big difference.
• Simmer gently so the sauce reduces beautifully without becoming too thick.
• Let the stew rest for 10 minutes before serving to allow flavors to settle.

Ingredients Notes

A mix of cremini, button, and wild mushrooms gives meaty texture and complex earthy flavor. Dry red wine (like Burgundy or Pinot Noir) creates the signature rich sauce.

Pearl onions or shallots bring classic French sweetness, while carrots add color and natural sweetness. Fresh thyme, bay leaves, and garlic build aromatic layers.

Vegetable broth and tomato paste provide body and balance. All ingredients are accessible yet combine to create restaurant-quality results at home.

Variations and Substitutions

Add lentils or chickpeas for extra protein. Use gluten-free flour or cornstarch to thicken if needed. Swap red wine for alcohol-free wine or extra broth for a non-alcoholic version. Add parsnips or celery for more vegetable depth.

For a creamier touch, stir in coconut cream at the end. Use different mushroom varieties like oyster, shiitake, or portobello depending on availability. Serve over buttery mashed potatoes, egg noodles, polenta, or cauliflower mash for delicious variations.

Storage Options

Refrigerate in an airtight container for up to 4 days. The flavors improve beautifully overnight. Freeze for up to 3 months in freezer-safe containers.

Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if the sauce has thickened too much.

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Until you can read, Mushroom and Zucchini Stew Recipe