
About this recipe
Mushroom bourguignon combines earthy mushrooms slow-cooked with aromatics and red wine to create a deep, satisfying flavor that’s perfect for any occasion. Whether hosting a dinner party or just looking for a special weeknight meal, this dish delivers.
Plus, it’s:
- 100% plant-based and perfect for anyone trying to eat less meat.
- It is packed with nutrients like fiber, vitamins, and antioxidants from mushrooms and veggies. The traditional recipe calls for pearl onions and meat, but I use sliced onions and mushrooms.
- Comforting yet elegant, it is ideal for both cozy or romantic nights or when serving guests.
- A Burgundy wine is traditional, but a dry Merlot or Pinot Noir works beautifully.

Ingredients
- Mushrooms: use a mix for more flavor.
- Red wine: To tell you the truth, I use whatever wine I have opened in the fridge or a good-quality red wine (not my best wine) as the base of the sauce.
- Garlic, thyme, and bay leaves are essential for that classic French flavor.
- Carrots, onions, peas, and onions. Flour, butter, soy sauce, and tomato paste.
How to Make the Best Mushroom Bourguignon



- Sauté the Mushrooms: Begin by cooking the mushrooms over high heat until they develop a rich, golden color. This step is crucial for sealing in their delicious umami flavor. You’ll know the mushrooms are done when they start to “squeak” as you move them around in the pan. Remove them from the pan once they’re ready.
- Build the Flavor: Next, sauté the onions, carrots, and garlic until they soften. Add the tomato paste and cook it until it changes color. Remove the vegetables from the pan. Add the butter, let it melt, then add the flour and cook for a minute. After that, pour in the red wine and whisk constantly until a thick sauce forms. If it is too thick add vegetable broth or water.
- Simmer: Return the vegetables to the pan and let everything cook together by simmering for 5 minutes, or until the carrots are tender.

How to serve Mushroom Bourguignon?
Serve over mashed potatoes, polenta, or pasta with a good simple salad and a light vinaigrette on the side.
Tips for Making It Perfect Every Time
- Choose your mushrooms wisely: Cremini and portobello mushrooms add a meaty texture, while shiitake mushrooms bring a more intense flavor.
- Make it ahead: Mushroom bourguignon tastes even better the next day, so it’s great for meal prep or cooking in advance.
- Wine options: If you prefer not to use alcohol, substitute with more vegetable broth and a splash of balsamic vinegar for richness.
Frequently Asked Questions
Can I freeze Mushroom Bourguignon?
Yes! This dish freezes beautifully. Store it in an airtight container for up to 3 months. Just reheat on the stove and serve.
What can I serve with Mushroom Bourguignon?
Mashed potatoes, polenta, or a crusty baguette are perfect for soaking up all that rich sauce.
Mushroom Bourguignon
Equipment
- 1 Dutch oven
Ingredients
- 3 Tablespoons extra virgin olive oil
- 8 oz crimini mushrooms
- 4 oz shiitake mushrooms
- 1 cup onion thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 carrots peeled and thinly sliced
- 2 celery sticks, thinly sliced
- 2 garlic cloves thinly sliced
- 1 tablespoon tomato paste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup red wine
- 1- 1 1/2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 thyme sprig 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup peas (I use frozen)
Instructions
- Begin by cooking the mushrooms over high heat until they develop a rich, golden color. This step is crucial for sealing in their delicious umami flavor. You'll know the mushrooms are done when they start to "squeak" as you move them around in the pan. Remove them from the pan once they're ready.
- Next, sauté the onions, carrots, and garlic until they soften. Add the tomato paste and cook it until it changes color. Remove the vegetables from the pan. Add the butter, let it melt, then add the flour and cook for a minute. After that, pour in the red wine and whisk constantly until a thick sauce forms. If it is too thick add vegetable broth or water.
- Return the vegetables to the pan along with the thyme, bay leaves, and peas. Let everything simmer for 5 minutes or until the carrots are tender.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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