Vegan Mushroom Bourguignon
Vegan Mushroom Bourguignon- a healthy and comforting meal that’s rich in umami flavor. Perfect for a romantic night in!
Some of you may have heard of Beef Bourguignon which is a traditional French recipe made with burgundy, a variety of red wine. I consider anything French to be synonymous with romance and the fact that it’s made with red wine immediately takes it up about five notches on my love meter.
While I’ve never actually had Beef Bourguignon, I’ve made this vegan version with mushrooms many times over the past couple of years and it continues to be my go-to when I want to make a special meal for a cozy night in.
Vegan Mushroom Bourguignon Ingredients
- Dried Porcini Mushrooms- While these are not the cheapest or easiest to find, they really enhance the rich umami flavor of this recipe so I consider them a must. That’s what makes it more of a special occasion meal. If you wanted to make it more cost-effective you could forgo the dried mushrooms and substitute 1 cup of vegetable broth in place of the dried mushroom liquid.
- Cremini Mushrooms- Technically you could use any kind of mushrooms you like but I find cremini to have the best texture for this recipe. Feel free to buy them pre-sliced to save time or caps and slice them yourself.
- Onion, Garlic, Carrot, and Bell Pepper- For ideal texture, we’re finely chopping all of these vegetables to help them blend in with the mushrooms. I find this combination to be the most ideal for flavor as it adds the perfect blend of savory with a subtle sweetness from the carrot and pepper.
- Tomato Paste- A must for adding umami flavor so please don’t skip it!
- Full Bodied Red Wine- In addition to the dried porcini mushroom liquid, red wine rounds out this dish for an undeniably mouth watering experience. I recommend a full bodied, dry red wine such as cabernet, malbec, or merlot. If for some reason you absolutely must skip it, you can use vegetable broth in its place. It won’t be as good but it will work.
- Vegan Butter- By combining vegan butter and flour together we’re creating sort of a backwards roux to help thicken the sauce. My favorite vegan butter is Miyokos but any kind will work.
- Flour- I’ve tested this brown rice flour, garbanzo bean flour, and all-purpose flour and had great results with all of them. It seems to be pretty flexible so long as it’s a finely ground, neutral flavored flour.
How to Prepare Vegan Mushroom Bourguignon
- Rehydrate the dried mushrooms by soaking them in hot water.
- Sauté the onion, carrot and bell pepper. Add the mushrooms, garlic, and herbs.
- Separate the rehydrated mushrooms from the liquid and finely chop. Add them to the pot with tomato paste, red wine and reserved mushroom liquid.
- Mash together the four and butter with a fork. Add to the pot and stir to combine. Simmer until thickened. Season with salt & pepper, to taste.
- Serve warm with mashed potatoes and enjoy!
This is great served with pasta or mashed potatoes although I prefer the latter for a more hearty and comforting meal. It honestly has such a delicious, earthy flavor that I would feel confident serving it to any meat eater.
Whether you make it for a special occasion or just because, it’s sure to make you feel the love. I hope you enjoy it. Cheers to love!
Looking for romantic desserts? Try one of these:
- Hot Fudge Chocolate Avocado Cake
- Vegan Silk Chocolate Pie
- Flourless Vegan Tahini Brownies
- 5-Ingredient Dark Chocolate Peanut Butter Truffles
- Easy Chocolate Avocado Pudding
- Chocolate Beet Cupcakes with Chocolate Avocado Frosting
Vegan Mushroom Bourguignon
- 1 ounce dried porcini mushrooms, see post under ingredients for possible subs
- 16 ounces sliced cremini mushrooms
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- ¾ cup finely chopped carrot, about 2 large carrots, peeled
- 1 red bell pepper, cored and finely chopped
- 3-4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 cup full bodied red wine, such as cabernet
- 2 tablespoons vegan butter
- 2 tablespoons flour, such as garbanzo bean or all-purpose flour
- 1 batch easy vegan mashed potatoes (or 16-ounces pasta), for serving
- salt and pepper, to taste
- fresh chopped chives, for serving
- In a measuring cup, add one cup of hot water along with the dried mushrooms and set aside.
- In a large pot, warm one tablespoon of olive oil over low to medium heat. Add the onion, carrot, and bell pepper. Cook for about 3 minutes, until onion is translucent.
- To the pot, add the sliced mushrooms, minced garlic, thyme and oregano. Cook until the mushrooms begin to release their liquid, about 7-10 minutes.
- Meanwhile, remove the dried mushrooms from the measuring cup while reserving the liquid. Discard any hard pieces then finely chop the rest. Add them to the pot along with the cooked mushrooms and 2 tablespoons of tomato paste. Stir everything together and cook for another 3 minutes.
- Pour in the red wine and the reserved dried mushroom liquid, being careful to avoid any sandy bits that have settled to the bottom. Bring to a boil, reduce to a simmer and cook for 10 minutes, until liquid has reduced by half.
- In a small bowl or measuring cup, use a fork to mash together the vegan margarine and the flour until it forms a crumb-like texture. Add it to the pot while continuing to stir, until smooth. Cook a few minutes more, or until the sauce thickens. Add salt, to taste.
- Serve warm with mashed potatoes, fresh cracked pepper, chives, plus a glass of leftover red wine, and enjoy!
Yummmmmmmm!!!! This looks like the ultimate comfort food dish!! I absolutely adore mushrooms, however the hubby will not eat “the fungus”, so this will just have to be a romantic meal pour moi :)
Your husband doesn’t know what he is missing! ;)
I hope you have a wonderful Valentine’s Day, Melissa! :)
Try soya curls instead. Really easy to use just rehydrate in some cold water for ten minutes then I marinate mine then add in near the end :)
Screw beef, this is the only bourguignon my heart desires! It looks so rich and satisfying…I must rehydrate the crap out of some mushrooms asap and make it myself! I’ve never had beef bourguignon, either, and I’m a-okay with relying on the vegan version for all my bourguignon-ing needs :D
French food always makes me think of romance too, and I could easily eat this mushroom bourguignon and forget all about the beef! This meal would be perfect for Valentine’s Day, which happens to be a day that I never want to go out to eat. haha This looks delicious, Sarah, and I hope you get your night out!
Thanks Marcie! I hope you enjoy the night in with your husband! :)
Hi Sarah! Your recipe is amazing :)) However it is not so great you write to someone who didn’t mention their orientation “hope you enjoy the night in with your husband”…unless someone has told you, there’s no way of knowing if they’re straight/lesbian/gay/bi. And also might be gf/bf not married. A safer and more inclusive wording would be ‘…with your partner’ :) Hope that makes sense. If you’re wondering why all those assumptions happened without noticing, you should google “unconscious bias”. All the best!
Hi Robin! Marcie is actually a close friend of mine who I’ve met so I’m well aware that she has a husband and two sons as well. But thanks for the info!
Robin needs to get a grip – she did nothing wrong, so why try to make her feel as though she did? I am soooooooo tired of this stupid, critical world we live in. I wish we had 50’s morals in our society again.
I’m not sure that I’ve ever had Beef Bourguignon either, but it reminds me of Julia & Julia :lol: I’ve gotta say that I like your version so much better, though. And I honestly can’t believe that I used to hate mushrooms. It was a texture thing for me back in the day, but they’re really the perfect substitute if you want to make something feel meaty without going the faux meat route.
I agree, they are a great sub for meat and so much healthier than faux meat!
I didn’t notice that, haha! That’s hilarious. I don’t think those pictures were horrible but they definitely could be improved upon. ;)
Yes, Encuentro is amazing! I love restaurants that show vegetarian/vegan food can be just as creative and flavorful as any meat dish. It’s so good. You should try it out sometime!
I wasn’t about to wait for him to “accidentally” forget to make reservations, lol! Thanks Izzy! I hope you enjoy your last Valentine’s Day with just the two of you! ;)
I love mushrooms and this looks so creamy and yummy!!
Thank you, Mary! :)
Mmmm this looks amazing. I love mushrooms so much. Also, French food = romance, every time!
I just made this last night. DELICIOUS!!!! I couldn’t find dried mushrooms at Walmart so I skipped that step, and I believe I let the liquid from the sauce thicken too much so I just eyeballed some vegetable stock to thin it slightly. And I used red skin potatoes with the skin on! Amazzzzzzing! Will be making this again!
I’m so happy you enjoyed it, Bianca! It’s possible it was too thick because you didn’t have the liquid from the dried mushrooms. But it sounds like you fixed it right up! Thank you for the feedback! :)
I made this tonight, and it was AMAZING. Bonus points for being easy to make :) I am definitely making this the next time I’m feeding my grandparents.
Awesome! I’m so happy you liked it, Malene. Thanks for the feedback! :)
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Tried this yesterday for date night and we both loved it! It was the first time I used dried mushrooms, but it turned out really well. A great seasonal recipe to add to my favourites, thanks for sharing. :)
I’m so happy to hear that, Saskia! The dried mushroom liquid adds so much flavor. :)
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Made this last night as the veggie option for our mixed veggie and nonveggie family. It was delicious, and not nearly as time consuming as beef bourguignon. The porcini liquid is great, but it’s important to be careful when adding it in case there is some sand or grit that falls to the bottom of the dish you soak the mushrooms in. Thanks for a great recipe!
Thanks for the feedback, Vivian! I’ve never had any issues with sand or grit…you might try to separate that before you add the mushrooms to the liquid. I appreciate you sharing the tip for others!
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I made it!! Absolutely delicious. No one commented on the lack of meat. So happy to have really satisfying vegan recipes. Thank you!
That makes me so happy! Thank you, Linda! :)
This looks like the one!!!
I am going to make this tomorrow without the dried shrooms (don’t have any) but I’m sure all will be fine … I’ve been looking through Vegan Mushroom Bourguignon recipes today and this is the one I want to try.
I’ll let you know how it goes.
Hi Keely! I’m so happy you picked my recipe. :)
Just so you know, the dried mushroom liquid is what gives this recipe it’s awesome flavor. It should still be good without it, but not as good. If you can find them at the store, they are definitely worth it!
I will get some next time, I’m on a tight budget so living frugally and loving it. I’m using Portobello and closed cup mushrooms and I’ll be slicing not dicing my carrots for some extra chunk. I know it’s not exactly to your recipe (I hope you don’t mind but definitely next time it will be) but yours is definitely the best one I can find for my personal tastes, the odd bit of tweak today.
I’m about to hit the kitchen now …
I don’t mind at all! I just want it to turn out good for you is all. Hopefully it did! :)
it turned out really well, I went for the chunky vibe but I will definitely try this exact recipe next time and let you know it goes.
Thanks for sharing your creations x
I’m happy to hear that! Thanks Keely!
I have a question about the last step. I’ve never heard of combining butter and flour at the end of the cooking in order to thicken a sauce. I’m going to try it, but before I try something new that I don’t understand, I like to be informed. Hahah
I’ve never made traditional Beef Bourguignon, so I have no idea if this is standard. Can you tell me what the rational is? It seems like a backwards roux to me and I can’t figure out why it would work. How does it not make the sauce gritty?
I really want to make this recipe for my meat loving boyfriend this coming weekend. So I hope to hear back from you before then. :)
Thanks so much!
Hi Mandy! You’re right, it is kind of like a backwards roux. I find it’s much easier this way and it will not make the sauce gritty so long as you use a finely ground flour (like all-purpose) and whisk thoroughly until it dissolves. Let me know if you give it a try!
I need to use gluten free flour. I see in the ingredients you mention brown rice flour specifically. Have you used this with success?
Yes I have used brown rice flour and it works. Garbanzo bean flour works great too!
Wow! Just cooked this and it’s a huge hit. Thank you :)
Happy to hear that! Thanks for the comment, Lynda!
Hello! Just making this! Can you reheat this or freeze it? Thanks :)
I haven’t tried freezing it but I’m sure it would work fine!
Made this for dinner tonight. Amazing! Even the my 2 daughters aged 5 and almost 3 loved it. We have transitioned to a vegan household over the last couple of months and I love quite a few of the recipes from your website
Thank you so much for the awesome review, Jessica! I’m honored to have my recipes prepared in your kitchen.
This was OUTSTANDING!!! I could actually only eat about half of my plateful, it was so rich! It is hard to find vegan recipes that are so hearty but this one is some serious comfort food. I too balked at the price of the dried porcini mushrooms but it was well worth it. Thank you for a delicious recipe that I will make again and again!
I’m so happy you liked this recipe, Erin! It’s one of my favorites and so perfect for this time of year. I use those dried mushrooms for lots of my savory dishes because they add so much savory flavor. Expenses but like you said, worth it! ;)
Did not have porcini mushrooms so just left them out and subbed in vegetable broth for the mushroom water. Also subbed in coconut cream for the Earth Balance. Only had rose potatoes so did not make the mashed; roasted them instead. This dish was oh-so-good… a comforting and filling meal to serve my family.
Tried to give it 5 stars. Re-submitting! Comforting, filling, and oh-so-good. A great way to herald the beginning of fall.
Thanks Heidi! I’m happy it turned out good with all of the substitutions! :)
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A lovely recipe but is taken up a notch by cooking onions a little longer and braising the whole dish slowly in the oven for 45 mins. Makes for a richer flavour and darker colour. I didn’t have vegan butter but olive oil worked fine (add liquid to paste and then transfer to avoid lumps).
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Yes!!! Excellent. Thank you.
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We made this for Valentine’s Day dinner and it was very yummy! ☺️
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Vegan-ish carnivore loves this! Saved and printed!
Awesome! Thanks Jeff!
I made this for my girlfriend on valentines day and now I have to make it for every special occasion Not complaining, it’s delicious , thank you for that special recipe
Haha! It’s one of my favorite special occasion meals too. :)
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Made this for lunch as a trial run before Christmas Dinner. Such good flavor! Definitely a win! Can’t have fat so didn’t use the vegan margarine with flour. I mixed 2 Tbl cornstarch with the wine before adding. Perfect! I will serve with boiled yellow Finn potatoes on Christmas Day along with other veg and the meat eaters can enjoy their beef alongside. Grateful for a delicious recipe where I won’t feel deprived!
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just made this. awesome recipe!
Delicious, even mushroom hating, meat eating teenage boys loved it.
Score! Happy to hear it was a hit! :)
What would be a substitute for the red wine? I do not consume alcohol, but this recipe sounds divine and I absolutely want to try it!
You could sub extra vegetable broth but the red wine adds a lot of flavor so I wouldn’t recommend leaving it out. The alcohol does cook off so technically you’re not consuming it like you would if you drank the wine but I understand not wanting to buy it. It’s up to you just keep in mind it will affect the end result.
I’m going to do a blend of vegetable broth and pomegranate juice in its place. I’m over two years sober, and I prefer not to use wine in cooking as the alcohol does not completely cook away.
I would like to double this recipe….and instead of a second yellow onion, use pearl onions. Do you think that would work with this recipe?
I don’t see why it wouldn’t! :)
This is my absolute favorite recipe. Been making it for years! Thank you so much for this! I love flavor and spices etc. I hate bland. So many recipes are so bland. Now I’m going to check out your other recipes. They all have to be awesome!
I’m so glad you like it! It’s one of my favorites too. I’m having my husband make it for me on Friday for Valentines Day. :)
I ended up adding a can of lentils to this dish and it was a hit with the family. Would definitely make it again.
This was absolutely AMAZING
When I add the red wine I also added a tablespoon or two of balsamic vinegar….and a cup of chopped kale. See what you think…..oh and a drizzle of honey ( I’m a beekeeper, kale grower). Thanks for your inspiration! Be well.
Awesome, as always, Sarah! I had way too many creminis, so this was timely, as well. Alas, the porcini have been on my Amazon wishlist for weeks, but this is definitely going in my regular rotation so I’ll try it that way next time. KEEP UP THE FANTASTIC WORK!!!!
PS better late than never, I’d like to respond to Robin’s 6/29/18 snotty comment. S(he)/they is not as woke as s(he)/they think. As a very happy single person, I find the suggested language “with your partner” to be offensive. Nuff said…
I made this for my parents this evening, they loved it. Definitely going into my go-to recipe folder. Thanks soooo much for sharing.
I just made this and it tastes amazing! Any thoughts/ideas on how to increase the protein without adding meat? Thanks!
You could add lentils!
Delicious! I added a little smoked paprika because I am fixated on the stuff right now, and it worked. But it would have been scrumptious without as well. Thanks!
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I followed it closely and it was lovelyyyyy! I have so much left over though, definitely portion for 4-6 people. I wonder how it would be if I just keep it in fridge n have it the next day. Hope it won’t be wasted!
I’m actually eating leftovers of this recipe for lunch today! It’s one week old but it tastes great. :)
Delicious meal recipe thanks! I did mine in the slow cooker and had it with mash potato! The smell of it cooking is lovely to come home to after a day in work. Enough for me and the hubby and for me to take some to work the next day
Hi do you think this would work with mashed rutabaga instead of mashed potato? Thanks
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Fabulous recipe – a non-vegan friend was included at the dinner and he loved it – and was happy to finish the leftovers the next day. I made mashed potatoes using some soy cream I found in the grocery store – best ones I ever made.
Regarding the flour for thickening – I routinely use potato starch for all my gravies – makes a very smooth gravy, and makes it gluten free for when that is a consideration.
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Hi!! This is delicious added a splash of balsamic, and some herbs de Provence. Love it! Are the nutrition facts per serving?
yes they are!
Is this a recipe that could be made a day in advance?
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I made this recipe tonight for my family and it was fantastic! Instead of mashed potatoes, I served it with polenta. Wonderful meal for a cool night. Thank you! Will definitely make it many more times in the future.
Love the idea to serve it with polenta! Thank you for taking the time to leave a review!