Mushroom Bourguignon

This vegan mushroom bourguignon is a modern take on the beefy French bistro classic. Serve with mashed potatoes, white bean purée, or a crusty baguette.

If you would’ve told me 10 years ago that I’d be making vegan bourguignon with mushrooms instead of beef, I would’ve laughed in disbelief.

Before I got into plant-based eating, boeuf bourguignon (the hearty red wine stew, pronounced “boor-GHEE-nyon”) was one of my absolute favorites. It was my go-to order in French restaurants and my special-occasion meal to make for guests.

I thoroughly enjoyed the series of stovetop steps – browning the beef, sautéing the carrots and onions, then covering the pot’s contents with an entire bottle of wine – followed by the three painfully slow hours of braising in the oven. The richness of the final dish was worth every minute of the involved process.

Now that I don’t cook with meat, I use mushrooms instead of beef. Bourguignon de champignons is [surprisingly, even to me!] as satisfying as the original. This rich vegan stew is saucy and so comforting. The acidity of the wine is balanced by the sweetness of the carrots, and the umami of seared mushrooms makes it incredibly satisfying.

What’s In Vegan Boeuf Bourguignon

Vegan bourguignon starts with a base of seared mushrooms, carrots, and onions. (The browning on the mushrooms is key to forming the foundational flavor of the entire dish, so don’t rush the process – more details below.) Smoked paprika adds a smoky, almost charcuterie-like, taste.

The savory depth of the mushrooms is amplified by tomato paste and miso. After all the ingredients are browned, everything simmers with vegetable broth and red wine until the sauce thickens into a rich, luscious stew.

Key Ingredients + Substitutions

• Mixed Mushrooms: I like to use a trio of mushrooms (cremini, shiitake, and oyster) for a varied texture and a full spectrum of mushroom-y flavor. Maitake mushrooms would also be fabulous here. If you can’t locate them all, use at least two different types.
• Smoked Paprika: Amplifies the umami of the mushrooms with a charcuterie-like flavor.
• Red Wine: Traditional bourguignon is made with burgundy wine, but you can go for anything dry and medium-to-full-bodied here, like malbec, cabernet, or syrah.
• Carrots + Onion: Provide a sweet-earthy contrast to the acidity of the wine.
• Tomato Paste: Complements the acidity of the wine. I recommend buying the tube versus the can since it lasts way longer in the fridge.
• Miso: This umami superstar compensates for the savoriness the classic sauce loses when you swap beef for mushrooms.
• Broth: You can use mushroom or vegetable broth here, or vegetarian bouillon paste or Yondu diluted in water.

How to Prep the Mushrooms

Since all three of these mushrooms have their own personality, they should be prepped slightly differently. 

Note: Avoid washing all mushrooms under the tap. Mushrooms are like sponges – they absorb water. When you cook washed mushrooms, they release that water and steam instead of browning, which can lead to an unpleasant gummy texture. Only wash mushrooms if they are literally covered in dirt. Otherwise, just wipe them with a damp paper towel.

• Cremini: These are usually the only type I wash. To prep them for the stew, trim the stems, then halve or quarter small ones, and cut large ones into more pieces.
• Shiitake: Cut off the entire stem, then tear the mushroom caps with your hands so you end up with some craggy bits.
• Oyster: Trim off the hardy base that holds the bunch together, then tear the mushrooms into bite-size bits.

How to Make Mushroom Bourguignon

Step 1: Sear the Mushrooms

In a large pan over medium-high heat, cook half of the mushrooms with paprika, salt, and pepper until they’re browned all over, 8 to 10 minutes. Remove from the pot and repeat with the second half. (It’s important to cook the mushrooms in batches since overcrowding will result in steamed, gummy mushrooms instead of nicely browned ones.)

Step 2: Cook the Carrots and Onions

Remove all the mushrooms from the pot and set aside. Add the carrots, onions, and thyme, and cook until the onions are translucent. Next, stir in the garlic and tomato paste, and cook for 30 seconds. Then stir in the flour.

Step 3: Combine Everything

Add the mushrooms back to the pot, along with the wine, broth, and miso. 

Step 4: Simmer the Stew

Bring the liquid to a boil. Then reduce the heat to low and simmer for a few minutes to evaporate the alcohol. Then cover with a lid, leaving it slightly ajar, and simmer until the sauce is thick and glossy, about 30 minutes, stirring the stew every now and then.

Tips for Browning Mushrooms

The most important step of vegetarian bourguignon is being patient while the mushrooms are searing. It’s that browning (i.e. the Maillard Reaction) that’ll form the foundational flavor of the whole dish. Some tips…

• Use medium-high heat. You want the mushrooms to be sizzling and browning gradually (but not burning).
• Do not overcrowd the pan. If you pack in all the mushrooms at once – instead of in 2 batches, as instructed – they will release all their juices and steam instead of browning.
• Resist the urge to stir too often. You can stir 2-3 times during cooking, but in order to get browned, mushrooms need to make prolonged contact with the hot pan.

More Vegan Mushroom Recipes…

• King Oyster Mushroom “Scallops”
• Soy-Glazed Trumpet Mushrooms
• Creamy Mushroom Tartine
• Buckwheat Kasha with Mushrooms