Name: Mushroom Bourguignon Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 2 tablespoons olive oil, divided; 16 ounces cremini mushrooms, sliced; 5 large carrots, peeled and sliced into large chunks; 1 large sweet onion, diced; 4-5 cloves garlic, minced; 1 1/2 cups quality red wine (e.g., Pinot Noir); 2 cups vegetable broth; 2 tablespoons tomato paste; 2 teaspoons dried thyme; 2 teaspoons dried oregano; 1 teaspoon salt, plus more to taste; few shakes black pepper; 2 tablespoons all purpose flour; 1/3 cup water; 1 Recipe Best Dang Vegan Mashed Potatoes or serve with rice or pasta

Jump to Recipe· 4.9 from 38 reviews

If you’re craving something hearty, comforting, and absolutely bursting with flavor, let me introduce you to my favorite Mushroom Bourguignon Recipe. This plant-based twist on the classic French stew swaps meat for a beautiful medley of mushrooms and veggies, simmered in rich red wine and aromatic herbs. Trust me, once you try this, it’s going to become your go-to for cozy dinners that impress without the hassle.

💛

Why This Recipe Works

Umami-packed mushrooms: Cremini mushrooms bring the rich, meaty texture that perfectly mimics classic bourguignon’s beef, boosting flavor without meat.
Layered slow simmering: The wine, broth, and herbs get plenty of time to meld, creating a deep, comforting stew that warms the soul.
Simple thickening trick: Using a flour and water slurry thickens the sauce beautifully without clumps or heavy cream.
Versatile serving: Whether spooned over mashed potatoes, pasta, or rice, this dish always feels special and satisfying.

Mushroom Bourguignon, vegetarian mushroom stew, plant-based Bourguignon, French mushroom stew, hearty mushroom dinner - The image shows a white pot filled with a rich brown stew with visible slices of mushrooms and thick orange carrot pieces, all floating in a glossy, thick broth. A metal ladle is dipping into the stew, lifting some of the stew that highlights the mushrooms, carrots, and small bits of herbs sprinkled on top. The stew looks warm and thick with a mix of soft vegetable textures. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Mushroom Bourguignon Recipe leans on simple, fresh ingredients that balance rich earthiness with bright, savory notes. When shopping, pick quality mushrooms and a red wine you enjoy sipping—that really shines through here.

Mushroom Bourguignon, vegetarian mushroom stew, plant-based Bourguignon, French mushroom stew, hearty mushroom dinner - Flat lay of fresh cremini mushrooms with their smooth brown caps and creamy white stems, large peeled and chunky bright orange carrots, a whole sweet onion with its shiny pale yellow skin, several cloves of garlic with papery white skins, a small bunch of dried thyme and oregano sprigs with muted green leaves, a rich deep red splash of Pinot Noir wine in a glass container, and a dollop of thick, vibrant red tomato paste in a small heap, all naturally arranged with slight overlaps and varied angles to show texture and color contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Olive oil: Provides the base fat for sautéing and a subtle fruitiness; you can omit if you want oil-free.
Cremini mushrooms: Their firm texture and earthy flavor make them the star of this stew.
Carrots: Add a sweet crunch and bright color to balance the richness.
Sweet onion: Builds depth and sweetness as it softens.
Garlic: For that unmistakable savory aroma and flavor that enhances everything.
Red wine (Pinot Noir recommended): Adds acidity and complexity, tenderizing the veggies and helping create that classic bourguignon flavor.
Vegetable broth: A flavorful liquid base that helps meld all the ingredients together.
Tomato paste: Provides concentrated umami and slight sweetness to boost richness.
Dried thyme and oregano: Classic herbs that bring herbal warmth and fragrance.
Salt and black pepper: Essential seasoning to balance and brighten the flavors.
All purpose flour: Used to thicken the sauce, but you can substitute with cornstarch for gluten-free diets.
Water: Combined with flour to form the thickening slurry.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Mushroom Bourguignon Recipe just as is, but sometimes I throw in extra herbs or swap the veggies based on what I have on hand. Don’t hesitate to play around — this stew is forgiving and delicious in so many variations.

Add fresh herbs: I often finish with fresh thyme or parsley for bright freshness that contrasts the deep wine flavors beautifully.
Spicy twist: A pinch of chili flakes adds a surprising warmth without overpowering the dish.
Other mushrooms: Portobello or shiitake works well if creminis aren’t available—you’ll get slightly different textures but equally tasty results.
Gluten-free option: Switching flour for cornstarch thickens perfectly and keeps it safe for gluten sensitivity.

Step-by-Step: How I Make Mushroom Bourguignon Recipe

Step 1: Browning the Mushrooms Just Right

Start by grabbing a large pot and heating 1 tablespoon of olive oil over medium heat. Toss in your sliced mushrooms with a pinch of salt. This step is key—let the mushrooms brown nicely without stirring too much for about 8-10 minutes. They’ll release their moisture, then soak up the oil and seasonings, giving you that rich, meaty texture we want. Once browned and softened, scoop them out and set aside on a plate.

Step 2: Sauté the Veggies

Add another tablespoon of olive oil to your pot and then your carrots and diced onions. Sauté them for about 5 minutes until they start to soften but still have a little bite. Toss in the minced garlic and cook for one more minute—don’t skip this! Garlic burns quickly, so keep stirring and watch the color. This fragrant base sets the stage for the rest of the stew.

Step 3: Build Your Bourguignon Sauce

Pour in the red wine and vegetable broth right into the pot with your veggies. Scrape up any browned bits stuck to the bottom—that’s flavor gold! Stir in the tomato paste, thyme, oregano, salt, and black pepper. Give everything a good mix and bring it up to a boil, then reduce the heat, cover it, and let it simmer for 15 minutes. This slow simmer gives flavors time to blend beautifully.

Step 4: Thicken the Sauce & Finish the Stew

In a small bowl or cup, whisk together the flour and water until smooth—that’s your thickener. Pour it into the pot and stir well so your sauce thickens evenly. Now, add the mushrooms back in and cover it again. Let the stew simmer for another 15 minutes, stirring occasionally to prevent sticking. By now, you’ll have a wonderfully thick, flavorful stew that’s begging to be eaten.

Step 5: Serving It Up

I love to serve this Mushroom Bourguignon over creamy mashed potatoes—like my Best Dang Vegan Mashed Potatoes recipe—but it’s equally delicious over rice or pasta. Spoon a generous ladle onto the plate and maybe add a crusty piece of bread to soak up every last drop.

💡

Pro Tips for Making Mushroom Bourguignon Recipe

Don’t overcrowd the mushrooms: Sauté them in a single layer to get that beautiful browning instead of steaming.
Use quality wine: Pick a wine you’d enjoy drinking—the flavor will concentrate as it cooks.
Simmer low and slow: Keep the heat gentle to let flavors develop without drying out the veggies.
Thicken gradually: Mix the flour with water first to avoid lumps and add little by little, stirring constantly.

How to Serve Mushroom Bourguignon Recipe

Mushroom Bourguignon, vegetarian mushroom stew, plant-based Bourguignon, French mushroom stew, hearty mushroom dinner - A white bowl holds a dish with two main layers: the bottom layer is creamy mashed potatoes, soft and pale in color, covering the base of the bowl. On top is a rich brown gravy mixed with sliced mushrooms and large carrot chunks, with chopped green herbs sprinkled all over for color. A golden spoon and fork sit on the white marbled surface beside the bowl. In the background, another white bowl with the same dish is barely visible. The lighting is bright and natural, highlighting the textures and colors of the food photo taken with an iphone --ar 2:3 --v 7

Garnishes

I personally love sprinkling fresh thyme leaves or chopped parsley right before serving—it adds a lovely pop of color and brightness that cuts through the richness. Sometimes, a dollop of vegan sour cream or a drizzle of balsamic glaze amps up the flavor even more.

Side Dishes

Mashed potatoes are my go-to for serving with this Mushroom Bourguignon Recipe, but if you’re feeling adventurous, creamy polenta or buttered egg noodles are fantastic partners. A simple green salad or roasted Brussels sprouts add freshness and crunch on the side.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins topped with a sprinkle of crispy fried shallots or toasted walnuts—it makes the meal feel a bit more upscale but is super easy to do. You could also turn it into a hearty pot pie by topping with puff pastry and baking until golden.

Make Ahead and Storage

Storing Leftovers

I store leftover Mushroom Bourguignon in airtight containers in the fridge for up to 4 days. The flavors deepen after resting overnight, so leftovers are honestly even better the next day—just make sure to cool it completely before refrigerating.

Freezing

This stew freezes like a dream! Portion it into freezer-safe containers or bags and freeze for up to 3 months. When thawing, I recommend transferring overnight to the fridge before reheating gently on the stove to preserve texture and flavor.

Reheating

To reheat, warm the mushroom bourguignon over medium-low heat, stirring occasionally. If the sauce thickened up too much in the fridge, add a splash of broth or water to loosen it back up. Avoid using high heat, which can dry it out or burn the sauce.

FAQs

Can I use other types of mushrooms for Mushroom Bourguignon Recipe?

Absolutely! While cremini mushrooms are perfect for their texture and flavor, you can substitute with portobello, shiitake, or even a mix for more complexity. Just adjust cooking times slightly since some mushrooms release more moisture.
Is the red wine necessary in this Mushroom Bourguignon Recipe?

Wine is key to achieving that authentic depth and slight acidity in bourguignon. However, if you prefer not to use alcohol, you can replace the wine with extra vegetable broth and a splash of balsamic vinegar for acidity, though the flavor won’t be quite the same.
How do I make this recipe gluten-free?

Simply swap the all-purpose flour for cornstarch or a gluten-free flour blend when making the thickening slurry. It works just as well and keeps the sauce smooth and luscious.
Can I prepare the Mushroom Bourguignon Recipe ahead of time?

Yes! This stew tastes even better the next day after the flavors meld. You can make it a day ahead, store it in the fridge, and gently reheat when ready to serve.

Final Thoughts

This Mushroom Bourguignon Recipe is like a warm hug on a chilly day—rich in flavor, easy to make, and so satisfying. I know once you try this, it’ll become one of your favorite dinners to make when you want something special but fuss-free. Cook it for yourself, your friends, or that special someone, and watch everyone fall in love with the magic of mushrooms and red wine. Seriously, give it a go—you won’t regret it!