Mushroom Bourguignon

This Mushroom Bourguignon is the ultimate cozy, hearty dish that feels gourmet but is still homey and plant-based. It has all the rich, savory flavors of traditional beef bourguignon but with a lighter twist. This recipe packs in umami-rich mushrooms, tender veggies, and a luscious red wine sauce that will leave everyone at the table reaching for seconds.
A green bowl brims with mushroom bourguignon, accompanied by sliced carrots, peas, and polenta on a light surface. A spoon rests in the mix. A hand with red nail polish holds a glass of red wine beside it, while a crumpled gray napkin partially covers the table.

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.
A vibrant cooking scene unfolds with bowls of mushrooms and peas, a whole onion, carrots, and celery ready for a vegetarian recipe. Butter, fresh thyme, garlic cloves, soy sauce, flour, and olive oil sit nearby on the light surface. A rustic cutting board cradles vegetables for Mushroom Bourguignon.

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

  1. 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.
  2. 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.
  3. 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.

A hand with red nail polish holds a glass of red wine next to a green plate of polenta topped with mushroom bourguignon containing carrots, peas, and sauce. A black spoon rests in the bowl, which is placed on a light gray table with a textured white cloth nearby.

Mushroom Bourguignon

Alejandra Graf
This Mushroom Bourguignon is the ultimate cozy, hearty dish that feels gourmet but is still homey and plant-based. It has all the rich, savory flavors of traditional beef bourguignon but with a lighter twist. This recipe packs in umami-rich mushrooms, tender veggies, and a luscious red wine sauce that will leave everyone at the table reaching for seconds.
5 de 1 voto
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course main dish
Cuisine French
Servings 4 servings
Calories 917 kcal

Equipment

  • 1 Dutch oven

Ingredients
  

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

Serve over mashed potatoes, polenta, or pasta with a good simple salad and a light vinaigrette on the side.

Nutrition

Serving: 1servingCalories: 917kcalCarbohydrates: 78gProtein: 17gFat: 45gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gCholesterol: 3mgSodium: 5965mgPotassium: 2591mgFiber: 12gSugar: 29gVitamin A: 21994IUVitamin C: 26mgCalcium: 207mgIron: 5mg
Keyword mushroom recipes

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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Alejandra Graf
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