Do you love mushrooms? Of course you do—otherwise, you wouldn’t be here, right? And if you don’t… well, we might have to rethink our friendship. Just kidding! (Kind of.) But seriously, mushrooms are magical little wonders of the culinary world. They’re earthy, meaty, and packed with umami goodness. And when you take those humble fungi and turn them into a rich, hearty Vegan Mushroom Bourguignon? Oh, it’s pure magic.
This dish is all about cozy vibes and bold flavors. Imagine tender mushrooms simmered in a savory sauce infused with aromatic herbs, a splash of red wine, and just the right amount of richness from vegan butter. It’s like a warm hug in a bowl—comfort food at its finest but with a healthy twist.
Let me tell you how this recipe came to be one of my all-time favorites. A few years ago, I was on a mission to recreate some classic French dishes with a plant-based twist. I’d always been fascinated by the elegance of French cuisine—it’s so refined yet comforting at the same time. But as someone who doesn’t eat meat, I thought dishes like beef bourguignon were off-limits.
Then one chilly winter evening, I decided to experiment in the kitchen. I had a bottle of red wine that had been sitting on my counter for weeks (I’m more of a tea person than a wine drinker), and a fridge full of mushrooms that were begging to be used. That’s when inspiration struck: Why not swap out the beef for mushrooms and create a vegan version of this classic dish?
The result? A rich, flavorful stew that was every bit as satisfying as the original—without any animal products. From that moment on, Vegan Mushroom Bourguignon became a staple in my kitchen. It’s my go-to recipe when I want something hearty but still nourishing, or when I want to impress friends with something that feels fancy but is secretly super easy to make.
What Makes This Recipe Special
What I love most about this recipe is how it strikes the perfect balance between indulgence and healthiness. The combination of portobello and cremini mushrooms gives it a meaty texture that’s so satisfying, even non-vegans will be asking for seconds. The tamari adds depth and umami, while the vegan butter gives the sauce that luxurious finish.
And let’s not forget the red wine—it’s what takes this dish from good to gourmet. Cooking with wine always makes me feel like I’m channeling my inner Julia Child (even though she’d probably raise an eyebrow at the vegan twist). The wine adds complexity to the sauce and makes your kitchen smell absolutely divine while it simmers away.
Vegan Mushroom Bourguignon Recipe
Ingredients
- 2 large portobello mushrooms sliced into 1-inch pieces
- 2 cups cremini or Swiss brown mushrooms quartered
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 2 medium carrots cut into 1-inch pieces
- 2/3 cup dry red wine use one you’d enjoy drinking!
- 2 tbsp tamari or soy sauce
- 2 cups vegetable broth
- 1 tbsp arrowroot powder or cornstarch for thickening
- 2 tbsp tomato paste
- 2 tbsp vegan butter
- 5-6 sprigs of fresh thyme
- Salt and pepper to taste
- 2 tbsp olive oil for cooking
Instructions
Sauté the Mushrooms and Onions
- Start by heating up some olive oil in a large pot over medium-high heat. Once it’s nice and hot, toss in the mushrooms and onions. This step is crucial because browning the mushrooms brings out their natural umami flavor. Cook them for about 6–8 minutes until the mushrooms are golden brown and the onions are soft.
- Tip: Don’t overcrowd the pot! If you add too many mushrooms at once, they’ll steam instead of sear. Work in batches if needed.
Add Aromatics
- Next up: carrots, garlic, and those lovely sprigs of thyme. Stir everything together and let it cook for another couple of minutes until your kitchen smells like heaven.
Deglaze With Red Wine
- Now comes my favorite part—pouring in the red wine! Not only does it add incredible flavor to the dish, but there’s something so satisfying about deglazing a pot with wine. Use your spoon to scrape up any browned bits stuck to the bottom—that’s where all the flavor lives! Let it simmer for about 2–3 minutes so the alcohol can cook off.
Make the Sauce
- In a small bowl, whisk together vegetable broth, tamari (or soy sauce), arrowroot powder (or cornstarch), and tomato paste until smooth. Pour this mixture into the pot with your mushrooms and veggies.
- Bring everything to a boil, then reduce the heat to medium-low and let it simmer gently for about 15–20 minutes. This is where all those flavors come together in perfect harmony.
Finish With Vegan Butter
- Once your sauce has thickened up beautifully and your veggies are tender, stir in the vegan butter until it melts into that luscious sauce. Taste and adjust with salt and pepper as needed.
- Don’t forget: Fish out those thyme sprigs before serving—they’ve done their job!
Notes
Nutrition
Serving Suggestions: How to Enjoy Your Mushroom Bourguignon
This dish is incredibly versatile when it comes to serving options:
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Low-Carb Option: Serve it over cauliflower rice for a lighter meal that still feels indulgent.
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Classic Comfort: Pair it with creamy mashed potatoes—the ultimate comfort food combo.
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Hearty Twist: Spoon it over fluffy white or brown rice for an easy weeknight dinner.
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Crusty Bread: Grab a loaf of sourdough or baguette to soak up every last drop of that delicious sauce.
And here’s a little secret: this dish tastes even better as leftovers! The flavors deepen overnight, making it perfect for meal prep or reheating on busy days.
Why Mushrooms Are My Favorite Ingredient
I have to take a moment here to gush about mushrooms because they truly are one of nature’s greatest gifts to cooks everywhere. Not only are they incredibly versatile (you can roast them, sauté them, grill them—you name it), but they’re also packed with nutrients like B vitamins and antioxidants.
For this recipe specifically, I love using both portobello and cremini mushrooms because they complement each other so well:
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Portobellos bring that hearty “meaty” texture.
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Creminis add sweetness and depth of flavor.
Together? They’re an unstoppable duo!
A Dish That Brings People Together
One thing I’ve noticed about this Vegan Mushroom Bourguignon is how much people love it—even those who aren’t vegan or vegetarian! There’s something about its rich flavors and comforting vibe that appeals to everyone at the table.
Whenever I serve this dish at gatherings or dinner parties (which happens often), someone always asks for the recipe—and nothing makes me happier than sharing it with them.
Your Turn: Let Me Know How You Make It Yours!
Now that you have this recipe in your hands (or on your screen), I’d love to hear how you make it your own! Do you have any special twists or substitutions? Maybe you added extra veggies like parsnips or swapped out thyme for rosemary? Let me know in the comments below—I’m always inspired by your creativity!
Until next time—happy cooking! 🍷🍄✨
