Rich and flavorful vegan mushroom bourguignon, perfect for any night of the week. A creamy and hearty vegetarian dish, with all the aspects of a supreme comfort food. This recipe is naturally gluten-free, dairy-free, and easy to make.
If you’re not sure how to pronounce the last word of this recipe name, you’re not alone. I had to learn as well when I first came across it. I guessed at how to pronounce it and got nowhere close to the correct pronunciation. Since I like to be helpful in more ways than one, it’s pronounced “borg-in-yon” in America and the more classic French pronunciation is “bore-ghee-yone.”
Now that you know how to pronounce the crazy word, let me tell you what it is. This word and style of cooking specifically comes from the area of France called “Bourgogne.” This name directly translates into “burgundy.” Bourguignon sauce is popularly a dark brown but can appear burgundy due to the red wine used to make it.
This recipe is popularly made as beef bourguignon, which is a stew-like dish, but it’s easy to mimic the beef flavors and make a vegan beef bourguignon instead or my version, of course.
Wholesome Ingredients
This vegan mushroom bourguignon is chock-full of healthy ingredients. Also, since I’m all about healthy and plant-based foods, but not all about lacking flavor, there are plenty of flavorful ingredients. Smoked paprika gives it a kick, while garlic, onion powder, and fresh thyme ensure that the taste of this dish is unforgettable.
The Main Ingredients Are:
- Mushrooms – Used in place of meat and prepared to be a highlight of flavor within the dish.
- Vegetable Broth – Used in place of beef broth to give that classic bourguignon flavor while maintaining the cruelty-free aspect.
- Peas – The addition of multiple vegetables gives an array of flavor points within the dish and only makes it more nutrient-dense and protein-rich.
- Plant-Based Milk – Perfect for making a dish creamy without worrying about dairy.
Check the recipe card below for an entire list of ingredients, amounts, etc.
How to Make Vegan Mushroom Bourguignon?
STEP 1: Prepare your mushrooms and potatoes by soaking dried mushrooms then peeling and chopping potatoes before placing them in a pot to boil.
STEP 2: Once potatoes are finished, add the rest of the ingredients for the mashed potatoes. Use a potato masher to bring them to your preferred consistency.
STEP 3: Heat oil in a pan and sauté the onions for a few minutes before adding in the mushrooms, carrots, peas, garlic, thyme, and the rest of the spices. Sauté a bit longer.
STEP 4: Add in the red wine, tamari, and vegetable broth. Cover and let simmer until vegetables have softened. Combine the plant-based milk and cornstarch before adding it to the pan.
STEP 5: Taste your sauce and adjust seasonings if need be. Pour the sauce over the mashed potatoes, garnish with a touch of fresh thyme, and enjoy!
Helpful Tips and Variations
- Use sweet potatoes instead of white potatoes – This will change up the flavor aspect of the mashed potatoes considerably. However, if you enjoy the taste of sweet potatoes, it can be a delicious change.
- Other plant-based milk options in the mashed potatoes – Any plant-based milk option is definitely fine to use. However, coconut milk is higher in fat content which means it will be creamier than options such as almond milk, oat milk, etc. In order to counteract this, simply add a tablespoon of oil or vegan butter.
- How to Store – This mushroom bourguignon should be stored in an airtight container in the fridge for up to 3 days. It can also be frozen in an airtight container and kept for up to 3 months. To reheat from the freezer, let it sit and come to a warmer state on its own – overnight is best. Then, reheat on the stove on a lower setting.
- Red Wine Substitute – The red wine is actually quite important in this recipe, however, if you prefer not to use red wine, simply replace the amount of red wine with vegetable broth.
How To Serve Mushroom Bourguignon?
I love to serve mushroom bourguignon over mashed potatoes, however, you can also serve it over rice or pasta if you like. It’s such a versatile dish that will always taste very delicious!
You might want to check out my other delicious vegan mushroom recipes:
- Vegan Mushroom Stroganoff
- Vegan Mushroom Risotto
- Portobello Steaks
- Vegan Baked Ziti With Mushrooms
- Pasta Bake With Mushrooms
- Creamy Ramen With Mushrooms
- Green Bean Casserole
- Vegan Gravy With Mushrooms
If you make this tasty vegan mushroom bourguignon, do let me know in the comments below and tag me in your Instagram/Facebook posts with @elavegan and #elavegan.
Vegan Mushroom Bourguignon
Video
Ingredients
Mushroom Bourguignon
- 1 oz (28 g) dried mushrooms OR 10 oz fresh sliced mushrooms
- 1 tbsp oil
- ½ large onion diced
- 2 small/medium (140 g) carrots chopped
- ⅔ cup (100 g) peas frozen (optional)
- 3 garlic cloves minced
- ¾ tbsp fresh thyme or 1 tsp dried thyme
- 1 tsp onion powder
- ¾ tsp sea salt or to taste
- ¼ tsp black pepper or to taste
- ¼ tsp smoked paprika
- ⅓ cup (80 ml) red wine (see notes)
- ½ tbsp tamari or soy sauce
- ¾ cup (180 ml) vegetable broth + 1/4 cup more if needed
- ¼ cup (60 ml) plant-based milk
- ¾ tbsp cornstarch or arrowroot flour
Mashed Potatoes:
- 4 medium-sized (600 g) potatoes
- ¼ cup (60 ml) coconut milk canned (*see notes)
- ½ tsp nutmeg or to taste
- Black pepper & sea salt to taste
Instructions
- You can watch the video in the post for visual instructions.Soak dried mushrooms in warm water for about 15-20 minutes, then drain. Skip this step if you are using fresh mushrooms.
- Meanwhile, peel and chop potatoes, add them to a pot with water and salt. Bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper, and sea salt to taste and mash with a potato masher (don't use a food processor or blender). Set aside.
- Heat oil in a pan over medium heat. Add onion and sauté for 4-5 minutes. Add drained mushrooms, carrot, peas, garlic, thyme, and all spices. Sauté for a further one minute, stirring frequently.
- Add red wine. Cook for about 2 minutes. Then add tamari (or soy sauce), and vegetable broth.
- Let simmer over low/medium heat with a lid on for about 10-12 minutes or until the carrots and peas are softened.
- Combine plant-based milk and cornstarch in a bowl, stir with a whisk until there are no lumps. Add the mixture to the pan and stir (the sauce will thicken). Let simmer for a few more minutes.
- Taste and adjust seasonings. Add more salt/pepper/spices if needed. Serve mushroom bourguignon with mashed potatoes and enjoy! Store leftovers covered in the refrigerator for up to 3 days.
Notes
- Red wine: I would NOT recommend skipping, however, if you can't have red wine, simply use vegetable broth instead.
- Mashed potatoes: You can use any other plant-based milk, however, I would recommend adding at least 1 tbsp of oil or vegan butter if you use e.g. almond milk, oat milk or rice milk since canned coconut milk is higher in fat.
- Recipe serves 2-3. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Great recipe used over and over again. a family favorite.
Thank you so much, Richard, I’m really happy to hear that! 😊 So nice that it became a family favorite.
It took me a while to learn how to post a review, and then later I saw I could read others’ reviews for a treasure trove of experience information. This is a wonderful vehicle for your recipes, Ela.
I made the Mushroom Bourguignon with fresh baby bella mushrooms. The taste was great, and we enjoyed the carrots and peas in there too. The red wine does add a nice depth of flavor..
Today I have ordered the dried porcini mushrooms from Amazon because I really want to try it with those and was unable to find dried mushrooms at all before I made the dish last time. Thanks for another great recipe!
What type of dried mushrooms do you recommend?
For the best flavor in this Mushroom Bourguignon, I recommend:
Porcini – They’re my top choice. Very rich, deep, and “meaty” in flavor, which works perfectly in a bourguignon-style dish.
Mixed wild mushrooms – Also a great option if you can find a blend. They add complexity and a more layered taste.
Shiitake (dried) – Slightly less intense than porcini but still wonderfully savory and umami-rich.
If you want a really bold, classic bourguignon flavor, go with porcini. If you prefer something a bit milder, shiitake works beautifully too.
Wonderful! I added browned Gusta “beef-flavoured plant strips” cut in cubes. I did minced onion plus halved mini onions, and minced cremini mushrooms plus large chunks of the same, along with larger chunks of carrots. Served on mashed potatoes. Will make again – thank you!
As a vegan, I make this recipe often. it’s very delicious and filling. My family loves it even my son who is not a vegan. Thank you for this great recipe!
I’m so happy to hear that! 🥰 It’s wonderful that even your son enjoys it. It means a lot to know the recipe works for everyone, vegan or not!
I added a tin of drained green lentils ☺️ as I love lentils
Sounds yum! Thanks for your feedback, Terri. 🙂
what sort of red wine would you recommend
Hi! For this vegan Mushroom Bourguignon, I would recommend a dry, full-bodied red wine like:
Cabernet Sauvignon
Merlot
Pinot Noir (lighter, but still great if you prefer a softer flavor)
Syrah/Shiraz
Hope this helps!
I found a new comfort food!
I used this recipe more as a guide line and eyeballed the measurements. Ended up using just a little coconut milk and a lot of vegan butter in the mashed potatoes, because the coconut was a bit too strong for me. Added some soy chunks too. Tasted absolutely amazing. I don’t drink, so I used alcohol-free red wine. I recommend using freshly grated nutmeg.
The mashed potatoes are an amazing side for the bourgignon, great recommendation. Really binds the dish together!
Love that you made it your own! So glad you enjoyed it, Jenni! ❤️
This was easy and delicious! Thank you!!
So glad it turned out well, Char. Thanks for your comment. 🙂
Absolutely deeelish!!! on the top faves list now, so scrumptious!
Hi Noelle, I am so glad it came out delicious! Thanks for your great feedback. 🙂
This was really good! I didn’t have any red wine since I don’t drink it but I made a couple substitutions to add more flavor. I used coconut aminos in lieu of soy sauce and gave a little more than the recipe called for. I also added in some vegan worcestershire sauce and used a “not beef” broth in place of vegetable broth. I will use this recipe again in the future, thank you!
You are most welcome, Becka. I am glad it turned out yummy! 🙂