Dinner
Mushrooms Bourguignon at Home
This Mushrooms Bourguignon is hearty, rich and loaded with savory savory flavor! This vegan twist on the old-school French beef bourguignon
- 4 servings
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
This Mushrooms Bourguignon is hearty, rich and loaded with flavor-packed savory flavor! This vegan twist on the old-school French beef bourguignon is straightforward to make and ready in about 20 minutes!
If you’re looking for a restaurant quality meal to make in the comfort of your own home, this well-seasoned red wine mushroom recipe is it. It’s short to make and the comforting vegan stew is SO incredibly satisfying!
Mushroom bourguignon is based on a old-style French recipe of beef bourguignon (boeuf bourguignon) that originates from Burgundy, France.
To make a version of bourguignon that’s vegan, this dish uses mushrooms instead of beef and the addition of carrots to cook this a especially hearty, comforting and nutritious vegan dish.
Here’s a visual overview of how to make it:
As a reminder, the full written recipe is down in the recipe card!
- Simmer sauce. Pour wine, vegetable broth and soy sauce in the skillet over the vegetables. Bring to a simmer and cook until the sauce thickens, about 2 minutes.
- Serve. Remove the skillet from the heat and serve over mashed potatoes. Finish with a garnish of chopped parsley and enjoy!
More vegan dinner recipes to try:
The recipe
Mushrooms Bourguignon on the Stove
Mushrooms Bourguignon is hearty, rich and loaded with savory savory flavor! This vegan twist on the old-school French beef bourguignon is unfussy to make and ready in about 20 minutes! Serve over creamy mashed potatoes for a comforting meal that’s unfussy enough for a busy busy-night, but elegant enough to serve for special occasions.
- 4 servings
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Ingredients
- 2 tablespoons of olive oil
- 2 small carrots (about 1 cup)
- 1 large onion (peeled and quartered)
- 2 garlic cloves (finely minced)
- 12 ounces of baby bella mushrooms (sliced)
- 3 tablespoons of vegan butter
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- 1 tablespoon of tomato paste
- ¾ cup of dry red wine
- ¾ cup of vegetable broth
- 1 teaspoon of soy sauce
- Sea salt to taste
- Black pepper to taste
- For serving: mashed potatoes (chopped parsley)
Method
- 1
Heat oil in a non-stick skillet over medium heat. Add carrots and cook for about 3 minutes by stirring occasionally.
- 2
Add onion and sauté for about 3 minutes. Add garlic, mushrooms, butter, oregano, thyme and tomato paste. Cook until mushrooms are nearly tender by stirring occasionally. It will take about 5 minutes.
- 3
Pour wine, vegetable broth and soy sauce in the skillet over the vegetables. Bring to a simmer. Cook until the sauce thickens. It will take about 2 minutes. Adjust taste if needed.
- 4
Remove from heat and serve immediately with mashed potatoes and chopped parsley. Enjoy!
Cook notes
Store 3 days in refrigerator. Replace red wine with more vegetable broth and a bit of lemon juice if for someone who doesn’t like wine. Can be made 1 day before and stored in an airtight container in the refrigerator.
