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Vegan Mushroom Bourguignon (Easy Recipe)


  • Author: Monica
  • Total Time: 50 min

Description

This Vegan Mushroom Bourguignon is deeply savory and satisfying, made with tender mushrooms, carrots, and onions simmered in a rich red wine sauce. It’s the perfect cozy dish for cool nights, served over mashed potatoes, polenta, or noodles.


Ingredients

Scale
  • 2 tbsp olive oil

  • 1 lb mushrooms (cremini, button, or a mix), sliced

  • 1 large onion, chopped

  • 2 carrots, sliced

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 ½ cups red wine (like Pinot Noir or Merlot)

  • 1 cup vegetable broth

  • 1 tbsp soy sauce or tamari

  • 2 tsp thyme (fresh or dried)

  • 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

  • Salt and black pepper to taste

  • Fresh parsley, for garnish


Instructions

1️⃣ Sauté vegetables: In a large pot or Dutch oven, heat olive oil over medium-high. Add mushrooms and cook until browned and their moisture evaporates. Remove and set aside.

2️⃣ Cook aromatics: In the same pot, add more oil if needed and sauté onion and carrots for 5–6 minutes. Add garlic and cook 1 more minute.

3️⃣ Build the sauce: Stir in tomato paste and cook for 1–2 minutes. Deglaze with red wine, scraping up any browned bits. Simmer for 3–5 minutes.

4️⃣ Simmer stew: Return mushrooms to the pot. Add broth, soy sauce, thyme, salt, and pepper. Simmer uncovered for 20–25 minutes until reduced and veggies are tender.

5️⃣ Thicken (optional): Stir in cornstarch slurry and simmer 2–3 more minutes until thickened.

 

6️⃣ Serve: Garnish with parsley and serve over mashed potatoes, pasta, or crusty bread.

Notes

  • For a richer flavor, add a splash of balsamic vinegar at the end.

  • Use pearl onions for a more traditional presentation.

 

  • Great for meal prep—flavors deepen overnight!

  • Prep Time: 15 min
  • Cook Time: 35 min