Close-up of vegan mushroom bourguignon in a white bowl

Mushroom Bourguignon

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  • Author:
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Cuisine: French
  • Diet: Vegan


Here is a modern take on the French bistro classic, Boeuf Bourguignon. Serve with celeriac puree, mashed potatoes, or creamy polenta.



  • 1 1/2 pounds mixed mushrooms, like cremini, shiitake, oyster, and/or maitake
  • 4 tablespoons extra virgin olive oil, plus more if needed
  • 1 teaspoon smoked paprika
  • 3 small carrots (about 1/2 pound), peeled and thinly sliced on a diagonal
  • 1 medium yellow onion, cut into 1/3-inch-thick half-moons
  • 1 teaspoon dried thyme
  • 1/2 teaspoon fine sea salt, divided
  • 3 medium garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups mushroom broth (vegetable broth also OK)
  • 1 1/2 cups dry red wine (like Pinot Noir or Malbec)
  • 2 tablespoons white miso
  • Lots of freshly ground black pepper
  • Minced parsley, for serving


  1. Quarter the cremini mushrooms and shred the shiitake, oyster, and/or maitake mushrooms with your hands into bite-size bits.
  2. Heat 2 tablespoons of the oil in a Dutch oven or another large, heavy-bottomed pot over medium heat. Add half of the mushrooms and 1/2 teaspoon of the smoked paprika. Sauté until the mushrooms are browned all over, stirring occasionally, about 10 minutes. Take the mushrooms out and set aside. Repeat with the remaining 2 tablespoons oil, mushrooms, and paprika. Set all the mushrooms aside.
  3. Add a splash more oil to the pot, if needed, and add the carrots, onion, thyme, and 1/4 teaspoon salt. Cook until the vegetables are starting to soften and caramelize, 5 to 7 minutes.
  4. Stir in the garlic and tomato paste and cook for 30 to 60 seconds. Stir in the flour and cook for another 30 to 60 seconds, just until incorporated.
  5. Add the broth, wine, miso, pepper, and remaining 1/4 teaspoon salt. Stir to deglaze the bottom of the pot. Add all the mushrooms back in. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer with the lid ajar until the carrots are softened and the sauce is thick, about 30 minutes. Taste and add more salt or pepper, if needed. Serve with parsley.


  • Serving Size: 1/6 of the recipe
  • Calories: 180

Keywords: mushrooms, bourguignon, french, red wine

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