Mushroom Bourguignon

This vegan mushroom bourguignon is a modern take on the beefy French bistro classic. Serve with mashed potatoes, creamy polenta, or celeriac puree. (This article has been updated from its original March 2020 version).

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

Before I got into plant-based eating, boeuf bourguignon (the hearty red wine stew, pronounced “boor-GHEE-nyon”) was one of my absolute favorite things. 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 anymore, I use mushrooms instead of beef and the results are [surprisingly, even to me!] as satisfying as the original – but without the heavy feeling that often follows a meaty meal. This vegan mushroom bourguignon is rich, 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 This Mushroom Bourguignon

This vegan bourguignon starts with a base of seared mushrooms seasoned with smoked paprika, along with 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.) The 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.

Step-by-Step Instructions

Clean the Mushrooms: Vegan bourguignon can be made with a variety of mushrooms, including cremini, white button, shiitake, maitake, and/or oyster; I recommend using a mix. Avoid portobello – they have too much moisture. Whichever ‘shrooms you choose, do not wash them 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 results in an unpleasant gummy texture. Wipe mushrooms with a damp paper towel instead.

Prep the Mushrooms: Chop the mushrooms into large-ish bits – the stew should be chunky. Halve or quarter cremini mushrooms; as for shiitake, maitake, or oyster, tear them into bite-size bits instead of chopping.

Sear the Mushrooms: Heat oil in a large high-sided heavy-bottomed pan (like a Dutch oven) over medium/medium-high heat. Season the ‘shrooms with smoked paprika and cook in 2 batches until they’re browned all over, 8 to 10 minutes per batch. (It’s important to cook the mushrooms in batches since overcrowding the pan may also result in a gummy texture.) Don’t salt them yet, since you don’t want to draw out their moisture.

Cook the Carrots and Onions: Remove all the mushrooms from the pan and set aside. Add the carrots, onions, and thyme, and cook until the onions are translucent, about 5 minutes. Next, stir in the garlic and tomato paste, and cook for 30 seconds. Then stir in the flour, which will thicken the sauce later on.

Simmer: Add the wine to the pan and stir to deglaze (pick up the browned bits stuck to the bottom). Then add all the mushrooms back in, along with vegetable broth, miso, salt, and pepper. At this point, you can reduce the heat to a low and cover the pot with a lid, leaving it slightly ajar. Simmer until the sauce is thick and glossy, about 30 minutes, stirring the stew every now and then.

Browning the Mushrooms = The Key to Success

The most important step of mushroom bourguignon is to be patient while the mushrooms are cooking to let them get properly seared (i.e. browned all over). It’s that browning (a.k.a. the Maillard Reaction) that’ll form the foundation of the flavor of the whole dish. Here’s how it’s done…

• Use medium or medium-high heat to cook the mushrooms (step 2 below). You want them to be sizzling and browning gradually (but not burning).
• Do not to 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 should stir a few times during cooking, but in order to get browned, mushrooms need to make prolonged contact with the hot pan.

Serving Suggestions

This dish is quite saucy, so serve it with whatever you think will soak all that action up nicely. My celeriac puree and this stew are a match made in heaven – I highly recommend making them together.

Mashed potatoes, white bean puree, or creamy polenta would be fabulous, too. If you’re feeling lazy, serve the bourguignon solo, alongside a crusty baguette.

Making Bourguignon In Advance

Yes, you can make this stew in advance and keep it in the fridge for a few days. It will thicken slightly after it chills, so you may have to add a splash of water/broth while reheating.

More mushrooms this way…

• King Oyster Mushroom “Scallops”
• 5-Ingredient Mushroom Soup
• Creamy Mushroom Tartine
• Stuffed Portobellos with Spinach and Farro

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

Print