Vegan Mushroom Bourguignon

Michelle Davis

Mixed mushrooms, torn for craggier edges and better browning, slow-cook with aromatics and red wine into a thick, deeply savory stew. This plant-based version of the French classic builds its richness entirely from fond, herbs, and a long simmer — plan for about 90 minutes total.

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Main Course

Cuisine French

Servings bowls

Calories 480 kcal

Equipment

rimmed baking sheet
Parchment paper
Dutch oven or heavy-bottomed pot (5–6 qt)
Chef's knife
Cutting board
Wooden spoon
Measuring cups and spoons
Small bowl (for beurre manié or slurry)
Ladle

Ingredients

For the Roasted Mushrooms:

2 lb mixed mushrooms, torn into hearty pieces use a blend like cremini, shiitake, and oyster for depth; wipe clean, don’t soak
2 tbsp extra-virgin olive oil good-quality, fruity; for roasting mushrooms
1 tbsp tamari or low-sodium soy sauce boosts umami on the mushrooms
½ tsp kosher salt for seasoning mushrooms
½ tsp freshly ground black pepper for seasoning mushrooms

For the Bourguignon Base:

2 tbsp extra-virgin olive oil for sautéing aromatics
2 tbsp vegan butter European-style preferred for flavor
2 cups yellow onion, diced from 1 large onion; about 1/2-inch dice
2 medium carrots, sliced 1/4-inch thick look for firm, sweet carrots
2 ribs celery, diced about 3/4 cup
4 cloves garlic, minced freshly minced for best aroma
2 tbsp tomato paste double-concentrated if available
1 cup dry vegan-friendly red wine Pinot Noir or Burgundy; verify vegan certification
2 ½ cups low-sodium vegetable broth homemade or quality boxed brand
½ cup mushroom broth optional; or use more vegetable broth
1 tbsp tamari or low-sodium soy sauce for seasoning the sauce
4 sprigs fresh thyme or 1 tsp dried thyme
2 pieces bay leaves dried or fresh
1 tsp kosher salt divided; adjust to taste
1 tsp freshly ground black pepper plus more to finish
10 oz pearl onions, peeled frozen, thawed is easiest; or blanch and peel fresh

To Thicken and Finish:

2 tbsp vegan butter, room temperature for beurre manié
2 tbsp all-purpose flour use a 1:1 gluten-free blend if needed
1 tbsp balsamic vinegar adds brightness at the end
1 tsp white or red miso paste optional, for extra umami
2 tbsp fresh parsley, chopped flat-leaf preferred
¼ tsp flaky sea salt optional, to finish

Instructions

Heat the Oven: Position a rack in the center and preheat to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup.
Roast the Mushrooms: Tear or quarter 2 lb mixed mushrooms into chunky, irregular pieces for more caramelized edges. Toss with 2 tbsp olive oil, 1 tbsp tamari, 1/2 tsp kosher salt, and 1/2 tsp pepper. Spread in a single layer and roast until deeply browned and crisped at the tips, 20–25 minutes, stirring once halfway. Set aside; reserve any pan juices.
Build the Aromatic Base: Meanwhile, warm 2 tbsp olive oil and 2 tbsp vegan butter in a Dutch oven over medium heat (about 350°F/175°C surface temp). Add onion, carrots, celery, and a pinch of the measured salt. Sauté, stirring occasionally, until the onions are translucent and edges turn golden with a sticky fond on the pot, 8–10 minutes. If browning too fast, lower the heat slightly.
Add Garlic: Stir in the minced garlic and cook until fragrant, about 1 minute—watch for a glossy sheen and blooming aroma, not color.
Tomato Paste Umami: Add tomato paste and cook, stirring, until it darkens to brick red and smells sweet, 2 minutes. This caramelization deepens the sauce.
Deglaze with Wine: Pour in 1 cup red wine, scraping up the fond with a wooden spoon. Simmer briskly until reduced by about half, 4–5 minutes. The steam should smell jammy, not sharp.
Simmer the Stew: Add vegetable broth, mushroom broth, 1 tbsp tamari, thyme sprigs, bay leaves, remaining salt, and 1 tsp pepper. Bring to a gentle simmer, then partially cover and cook until the carrots are just tender, 12 minutes at a low bubble (about 185–195°F / 85–90°C).
Add Pearl Onions: Stir in the peeled pearl onions and simmer 5 minutes. If using fresh onions, first blanch 1 minute, shock in ice water, pinch off skins, and add here.
Thicken the Sauce: In a small bowl, mash 2 tbsp room-temp vegan butter with 2 tbsp flour into a smooth paste (beurre manié). Whisk pieces of the paste into the simmering liquid until dissolved. Continue to simmer, stirring, until the sauce is glossy and lightly coats the back of a spoon, 5–7 minutes.
Gluten-Free Option: Whisk 1 1/2 tbsp cornstarch with 2 tbsp cool water; stir into the simmering stew and cook 1–2 minutes until thickened.
Fold in Roasted Mushrooms: Add the roasted mushrooms and any pan juices. Simmer 3 minutes to marry flavors. Fish out thyme stems and bay leaves.
Finish and Balance: Off the heat, stir in 1 tbsp balsamic vinegar and 1 tsp miso (if using). Taste and adjust seasoning with salt and pepper. Stir through 2 tbsp chopped parsley. The sauce should be shiny, savory, and softly spoonable.
Rest and Serve: Let the bourguignon rest 3–5 minutes to settle, then ladle into warm bowls.

Notes

Michelle’s Tips:

Mushroom Prep: Tearing mushrooms creates rugged edges that brown better than neat slices.
Maximize Fond: Don’t rush the vegetable browning step—those golden bits are flavor gold. A splash of wine loosens them perfectly.
Alcohol-Free: Replace wine with 1 cup broth plus 1 tbsp balsamic vinegar and 1 tsp pomegranate molasses or grape juice concentrate.
Umami Boosters: A teaspoon of white miso at the end adds nuance; 1 tsp porcini powder in the simmer amplifies mushroom depth.
Silkier Texture: For an ultra-glossy finish, whisk in 1 tsp olive oil at the end along with the parsley.
Season in Layers: Salt the mushrooms before roasting and the base as it cooks; it builds better balance than a big pinch at the end.

Serving Suggestions:

Plate it Beautifully: Spoon over a pillow of garlic mashed potatoes, vegan buttered noodles, or creamy polenta. Let the sauce pool, then nest roasted mushrooms on top.
Garnish: Sprinkle with fresh parsley, a crack of black pepper, and a few flakes of sea salt. A whisper of orange zest brightens the aromatics.
Pairings: Pour a light, vegan Pinot Noir or serve with a pot of strong black tea (Keemun) for a tannic echo without alcohol.
Doneness Cues: The sauce should cling to the spoon; mushrooms remain meaty, not soggy; carrots tender with a gentle bite.

Culinary Context:

Bourguignon hails from France’s Burgundy, traditionally a long-braised beef in red wine. Here, mushrooms inherit the role of star—roasted first for Maillard depth, then bathed in a wine-kissed sauce. It’s a respectful nod to the classic with a modern, plant-based soul.

Optional Advanced Instructions:

Make-Ahead: The stew base (through step 8) can be refrigerated up to 3 days; rewarm gently, thicken, and fold in freshly roasted mushrooms before serving.
Parallel Workflow: Start the stew base as the mushrooms roast; total active cooking lands around 45 minutes.
Beginner Alternative: If you prefer not to make beurre manié, use the gluten-free cornstarch slurry for a foolproof thickening step.

Nutrition

Calories: 480kcalCarbohydrates: 45gProtein: 10gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 2gSodium: 1798mgPotassium: 1216mgFiber: 11gSugar: 16gVitamin A: 5563IUVitamin C: 21mgCalcium: 85mgIron: 3mg

Keyword comfort food, French stew, Mushroom Bourguignon, mushrooms, red wine, Vegan

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