When the weather turns chilly and you’re craving something deeply comforting, there’s nothing quite like a bowl of bourguignon. This Vegan Mushroom Bourguignon takes everything you love about the classic French dish; the velvety red wine sauce, the aromatic herbs, the savory depth; and transforms it into a completely plant based masterpiece that feels just as elegant and satisfying as the original. We’re talking about a stew so rich and complex, you’ll want to serve it for date night, holiday dinners, or any evening that calls for something truly special.
The magic of this dish lies in the mushrooms. We’re using two varieties: hearty cremini mushrooms that become tender and meaty as they cook, and dried porcini mushrooms that infuse the entire stew with an incredible umami depth. Combined with a full bodied red wine, aromatic vegetables, and fresh thyme, this bourguignon develops layers of flavor that taste like it simmered all day; but it comes together in well under an hour. Ladled over a generous pile of fluffy vegan mashed potatoes, it’s the kind of meal that makes you grateful for cold evenings.
Let’s make some French inspired comfort food magic.
Why You’ll Love This Recipe
- Incredibly Rich & Savory: The combination of two mushroom varieties, red wine, and slow simmered aromatics creates a depth of flavor that’s truly restaurant worthy.
- Perfect for Special Occasions: This stew feels elegant and indulgent, making it ideal for dinner parties, holiday meals, or a romantic evening in.
- Pantry Staple Friendly: While it tastes fancy, the ingredients are simple and accessible. Dried porcini mushrooms are the only specialty item, and I’ve included easy substitutions.
- Make Ahead Marvel: Like most stews, this bourguignon tastes even better the next day after the flavors have had time to meld.
- Versatile Serving Options: Spoon it over mashed potatoes, toss it with wide noodles, or serve it with crusty bread for sopping up every last drop of sauce.
The Secret to Deep, Meaty Flavor (Without the Meat)
The key to this vegan bourguignon tasting so incredibly savory is the double mushroom technique. First, we start with a base of sliced cremini mushrooms; also known as baby bellas; which bring a hearty, meaty texture and earthy flavor. They release their moisture as they cook, concentrating their flavor into a deeply savory foundation for the stew.
But the real secret weapon? Dried porcini mushrooms. Soaking these in hot water does two magical things: it rehydrates the mushrooms into intensely flavorful little morsels, and it creates a mushroom infused liquid that becomes part of the sauce. That soaking liquid is liquid gold; savory, aromatic, and packed with umami. Just be sure to pour it carefully and leave behind any gritty sediment that may have settled at the bottom.
If you can’t find dried porcini, don’t worry. You can substitute with other dried mushrooms like shiitake or morels, or simply add an extra handful of cremini mushrooms and use a high quality vegetable broth in place of the soaking liquid for still excellent results.
How to Build the Perfect Bourguignon Sauce
Great bourguignon is all about the sauce, and this one is velvety perfection. We start by building a flavorful soffritto; a finely chopped mixture of onion, carrot, and red bell pepper sautéed until soft and sweet. Fresh garlic, dried thyme, and oregano join the party, followed by a generous spoonful of tomato paste that caramelizes slightly and adds incredible richness.
Then comes the wine. A full bodied cabernet sauvignon is my go to, but any dry red wine you enjoy drinking will work beautifully. The wine deglazes the pan and reduces by half, concentrating all those incredible flavors into an intensely savory base. A quick mash up of vegan butter and flour; called a beurre manié; is whisked in at the end to give the sauce a silky, glossy body without any lumps. It’s a classic French technique that takes seconds and yields stunning results.
Serving Suggestions for the Ultimate Cozy Meal
In my house, this bourguignon is practically glued to a mountain of fluffy vegan mashed potatoes. The potatoes catch every drop of the velvety sauce, creating the perfect bite. For a faster option, wide egg free noodles like pappardelle or fettuccine are a fantastic choice; they hold onto the sauce beautifully. If you’re keeping things low carb, a simple side of roasted root vegetables or a bed of sautéed greens works wonderfully.
For garnishes, a generous crack of fresh black pepper, a shower of chopped chives, and a sprinkle of flaky sea salt are non negotiable. A glass of that same red wine you cooked with makes the meal feel complete.
Frequently Asked Questions
What can I substitute for the dried porcini mushrooms?
If you can’t find dried porcini, you can use other dried mushrooms like shiitake, morels, or a dried wild mushroom blend. In a pinch, simply omit them and use an extra 8 ounces of cremini mushrooms. Replace the soaking liquid with a high quality vegetable broth or mushroom broth.
Can I make this recipe gluten free?
Absolutely! The only ingredient containing gluten is the flour for thickening. Simply substitute with a gluten free all purpose flour blend, chickpea flour, or even a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water, added at the end).
Is it necessary to use red wine?
The red wine is a defining flavor of bourguignon, but if you prefer to cook without alcohol, you can substitute it. Use an equal amount of additional vegetable broth plus 1 tablespoon of balsamic vinegar or red wine vinegar to mimic that deep, tangy richness.
How should I store and reheat leftovers?
This stew keeps beautifully. Store it in an airtight container in the refrigerator for up to 5 days. The flavor actually deepens overnight. Reheat gently on the stovetop over medium low heat, stirring occasionally. You can also freeze it for up to 3 months; thaw overnight in the fridge before reheating.
Can I make this in a slow cooker?
Yes. Sauté the vegetables and mushrooms on the stovetop first for the best flavor, then transfer everything except the beurre manié (butter flour mixture) to a slow cooker. Cook on low for 4 to 6 hours. Whisk in the beurre manié during the last 30 minutes to thicken.
Vegan Mushroom Bourguignon
Ingredients
- 1 ounce dried porcini mushrooms see notes for substitutes
- 16 ounces sliced cremini mushrooms
- 2 tablespoons extra virgin olive oil divided
- 1 yellow onion finely chopped
- 3/4 cup finely chopped carrot about 2 large carrots, peeled
- 1 red bell pepper cored and finely chopped
- 3 to 4 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 cup full bodied red wine such as cabernet sauvignon
- 2 tablespoons vegan butter
- 2 tablespoons all purpose flour or chickpea flour for gluten free
- Salt to taste
- Black pepper to taste
For Serving
- 1 batch easy vegan mashed potatoes or 16 ounces cooked pasta
- Fresh chopped chives for garnish
Instructions
- Soak the Dried MushroomsIn a heatproof measuring cup or small bowl, pour 1 cup of hot water over the dried porcini mushrooms. Set aside to soak while you begin the stew.
- Sauté the AromaticsIn a large heavy bottomed pot or Dutch oven, warm 1 tablespoon of the olive oil over low to medium heat. Add the finely chopped onion, carrot, and red bell pepper. Cook, stirring occasionally, for about 3 minutes, until the onion is translucent and softened.
- Cook the MushroomsAdd the remaining 1 tablespoon of olive oil to the pot along with the sliced cremini mushrooms, minced garlic, dried thyme, and dried oregano. Stir well. Cook for 7 to 10 minutes, stirring occasionally, until the mushrooms have released their liquid and are beginning to brown.
- Add Porcini and Tomato PasteMeanwhile, remove the rehydrated porcini mushrooms from the soaking liquid, reserving the liquid. Discard any tough or hard pieces, then finely chop the porcini. Add the chopped porcini and the tomato paste to the pot. Stir everything together and cook for another 3 minutes, allowing the tomato paste to caramelize slightly.
- Deglaze and SimmerPour in the red wine, then carefully pour in the reserved porcini soaking liquid, making sure to leave behind any gritty sediment that has settled at the bottom. Stir to combine. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 10 minutes, or until the liquid has reduced by about half.
- Thicken the StewIn a small bowl, use a fork to mash together the vegan butter and flour until it forms a crumbly paste (this is a beurre manié). Add the paste to the simmering stew, whisking continuously until it dissolves and the sauce becomes smooth and glossy. Continue to cook for 2 to 3 more minutes, or until the sauce has thickened to your liking. Season with salt and pepper to taste.
- ServeLadle the bourguignon generously over a bed of creamy vegan mashed potatoes or cooked pasta. Garnish with fresh chopped chives and a crack of black pepper. Serve with a glass of the leftover red wine and enjoy.
Notes
- Porcini Substitute: If you can't find dried porcini, substitute with dried shiitake, morels, or a wild mushroom blend. You can also omit them and use an additional 8 ounces of cremini mushrooms, plus 1 cup of vegetable broth in place of the soaking liquid.
- Gluten Free Option: Substitute the all purpose flour with chickpea flour or a gluten free flour blend. Alternatively, make a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) and stir it in at the end.
- No Red Wine: To cook without alcohol, substitute the wine with an equal amount of vegetable broth plus 1 tablespoon of balsamic vinegar for depth.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavor improves overnight. Reheat gently on the stovetop. Freeze for up to 3 months.
- Slow Cooker: Sauté vegetables and mushrooms on the stovetop first, then transfer to a slow cooker with all ingredients except the beurre manié. Cook on low for 4 to 6 hours. Whisk in the beurre manié during the final 30 minutes.
