Name: Mushroom Bourguignon Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 2 tablespoons olive oil, divided; 16 ounces cremini mushrooms, sliced; 5 large carrots, peeled and sliced into large chunks; 1 large sweet onion, diced; 4-5 cloves garlic, minced; 1 1/2 cups quality red wine (Pinot Noir recommended); 2 cups vegetable broth; 2 tablespoons tomato paste; 2 teaspoons dried thyme; 2 teaspoons dried oregano; 1 teaspoon salt, plus more to taste; Few shakes black pepper; 2 tablespoons all purpose flour; 1/3 cup water; 1 Recipe Best Dang Vegan Mashed Potatoes or rice or pasta

Jump to Recipe· 4.6 from 12 reviews

If you’ve ever wished for a cozy, rich dish that’s both comforting and veggie-packed, then you’re going to adore this Mushroom Bourguignon Recipe. It’s like the classic French favorite but made plant-based — deep, hearty, and bursting with those deep umami mushroom flavors that just hug you from the inside out. Trust me, once you try this, it’ll become your go-to dish for everything from weeknights to special occasions. Let’s dive in and make magic happen in your kitchen.

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Why This Recipe Works

Umami-Packed Mushrooms: Using cremini mushrooms gives this recipe that meaty, savory depth without any meat.
Wine & Herb Infusion: The red wine plus thyme and oregano creates layers of classic Bourguignon flavors that elevate every bite.
Perfectly Thickened Sauce: A simple flour-water slurry smooths out the sauce, making it irresistibly rich and stew-like.
Versatile & Comforting: Served over mashed potatoes, rice, or pasta, it’s a warm hug for your taste buds any day of the year.

Mushroom Bourguignon, vegan mushroom stew, plant-based French stew, hearty mushroom recipes, vegetarian bourguignon - The image shows a white pot filled with a rich brown stew with visible slices of mushrooms and thick orange carrot pieces, all floating in a glossy, thick broth. A metal ladle is dipping into the stew, lifting some of the stew that highlights the mushrooms, carrots, and small bits of herbs sprinkled on top. The stew looks warm and thick with a mix of soft vegetable textures. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Mushroom Bourguignon Recipe plays a starring role in creating that luscious, savory stew we all crave. Picking good-quality mushrooms and a nice red wine really makes a difference here — so don’t skimp!

Mushroom Bourguignon, vegan mushroom stew, plant-based French stew, hearty mushroom recipes, vegetarian bourguignon - Flat lay of fresh cremini mushrooms with their smooth brown caps and creamy white stems, large peeled and chunky bright orange carrots, a whole sweet onion with its shiny pale yellow skin, several cloves of garlic with papery white skins, a small bunch of dried thyme and oregano sprigs with muted green leaves, a rich deep red splash of Pinot Noir wine in a glass container, and a dollop of thick, vibrant red tomato paste in a small heap, all naturally arranged with slight overlaps and varied angles to show texture and color contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Olive oil: Adds a lovely richness and helps develop caramelization which deepens flavor.
Cremini mushrooms: Their tender texture and earthy taste act like the “meat” of this dish.
Carrots: Add natural sweetness and body to the stew, balancing the savory elements.
Sweet onion: Brings a mild, aromatic base flavor when sautéed.
Garlic: Infuses subtle pungency and warmth, making the dish more vibrant.
Red wine (Pinot Noir recommended): Provides acidity and depth, soaking into every veggie piece.
Vegetable broth: Keeps it hearty and provides the liquid base for simmering everything together.
Tomato paste: Adds umami richness and thickens the sauce a bit.
Dried thyme & oregano: Simple herbs that anchor the traditional Bourguignon flavor profile.
Salt & black pepper: Enhances and balances the flavors perfectly.
All-purpose flour: Helps thicken the sauce to that lovely stew consistency.
Water: Used to make the flour slurry for smooth thickening without lumps.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Mushroom Bourguignon Recipe is a fantastic base to play with, and over time, I’ve found little tweaks that make it feel even more “me.” Feel free to adjust seasoning or swap ingredients depending on your mood or pantry essentials.

Use different mushrooms: I’ve tried portabello and porcini before, which make it super earthy and deeper in flavor.
Make it gluten-free: Substitute cornstarch for flour to keep it thick while accommodating gluten sensitivities.
Oil-free version: I sometimes skip olive oil; mushrooms release enough natural oils when cooked low and slow.
Seasonal veggies: If carrots aren’t your jam, try adding parsnips or pearl onions to switch it up.

Step-by-Step: How I Make Mushroom Bourguignon Recipe

Step 1: Sauté Mushrooms to Golden Perfection

Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Toss in your sliced cremini mushrooms with a pinch of salt. This step is key — let those mushrooms cook undisturbed for several minutes so they brown nicely and their moisture evaporates. After 8-10 minutes, they’ll be softened and caramelized. Scoop them out and set aside; this caramelization is the flavor backbone of your stew.

Step 2: Build the Flavor Base with Carrots, Onion & Garlic

In the same pot, add the remaining tablespoon of olive oil, then throw in your chunked carrots and diced sweet onion. Sauté for around 5 minutes until the onions start to get translucent and the carrots soften just a bit. Then add the garlic and cook for about a minute until fragrant. This combo rather literally smells like heaven — it sets that savory-sweet tone for the whole dish.

Step 3: Pour Wine, Broth & Seasonings — Let It Simmer

Now, pour in your quality red wine and vegetable broth, scraping up any browned bits from the bottom — all that stuck-on flavor is gold. Stir in tomato paste, dried thyme, oregano, salt, and a few pinches of black pepper. Bring everything to a boil, then reduce heat to low and cover. Let it simmer for 15 minutes. This slow simmer really melds the tastes and tenderizes the veggies.

Step 4: Thicken the Sauce with a Simple Flour Slurry

While your stew is simmering, whisk together flour and water in a small bowl until smooth. This slurry will thicken your sauce without any lumps. Slowly stir it into the pot and mix well so the sauce starts to thicken evenly. This step transforms it from soup-like to that perfect rich, stew consistency.

Step 5: Return Mushrooms & Finish Cooking

Pop the sautéed mushrooms back into the pot. Cover and simmer for another 15 minutes, stirring occasionally so nothing sticks. This lets all the flavors join forces and the mushrooms get tender but still with some bite. When it thickens and smells so good you can’t wait — you’re there.

Step 6: Serve it Up, Your Way

I love spooning this mushroom bourguignon over a big bowl of creamy mashed potatoes, but it’s just as delicious over rice or pasta. It’s comfort food that feels fancy yet super approachable.

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Pro Tips for Making Mushroom Bourguignon Recipe

Dry Your Mushrooms Well: Excess moisture can cause steaming, not browning. Pat them dry before cooking for better caramelization.
Use Quality Wine: Since wine is a key flavor, pick something you’d enjoy sipping — it really makes a difference.
Be Patient with Simmering: Letting the stew gently bubble helps flavors deepen and vegetables soften perfectly.
Avoid Lumps in Sauce: Always mix your flour with cold water before adding it to hot liquid to prevent clumps.

How to Serve Mushroom Bourguignon Recipe

Mushroom Bourguignon, vegan mushroom stew, plant-based French stew, hearty mushroom recipes, vegetarian bourguignon - A white bowl holds a dish with two main layers: the bottom layer is creamy mashed potatoes, soft and pale in color, covering the base of the bowl. On top is a rich brown gravy mixed with sliced mushrooms and large carrot chunks, with chopped green herbs sprinkled all over for color. A golden spoon and fork sit on the white marbled surface beside the bowl. In the background, another white bowl with the same dish is barely visible. The lighting is bright and natural, highlighting the textures and colors of the food photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle fresh chopped parsley on top — it adds a pop of color and a fresh herbal brightness that balances the stew’s richness beautifully. Sometimes a little drizzle of good olive oil or a smear of vegan butter on my mashed potatoes just hits the spot too.

Side Dishes

This dish shines with creamy mashed potatoes, but I’ve also served it over buttery noodles or fluffy rice with great success. Steamed green beans or a crisp side salad with vinaigrette add some fresh contrast to the richness.

Creative Ways to Present

For special dinners, I’ve layered the Mushroom Bourguignon in shallow bowls over rustic mashed potatoes, sprinkled with toasted walnuts for crunch, and served with crusty artisan bread on the side. A cast iron skillet presentation warm from the oven also makes it feel extra homey and inviting.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen even more after resting overnight, so leftovers taste fantastic. Just give it a good stir before reheating.

Freezing

This Mushroom Bourguignon freezes well! I portion it into freezer-safe containers and it keeps for up to 3 months. Thaw slowly in the fridge overnight before reheating to maintain texture.

Reheating

Reheat gently in a saucepan over low heat, stirring frequently to prevent sticking. If the sauce feels too thick after refrigeration, add a splash of vegetable broth or water to loosen it back up.

FAQs

Can I use other types of mushrooms in this Mushroom Bourguignon Recipe?

Absolutely! While cremini mushrooms work wonderfully because of their firmness and flavor, you can also use portabello, shiitake, or porcini mushrooms. Just keep in mind that different mushrooms have varying water content, so you might need to adjust cooking times slightly to get that perfect caramelization.
Is this Mushroom Bourguignon Recipe gluten-free?

The classic version uses all-purpose flour to thicken the sauce, which contains gluten. To keep it gluten-free, simply swap the flour for cornstarch or a gluten-free flour blend. Mix it with cold water to make a slurry before adding it to the pot, just like the original method.
Can I make this recipe without alcohol?

Yes! If you prefer to skip the wine, substitute it with additional vegetable broth mixed with a splash of balsamic vinegar or grape juice to mimic the acidity and depth wine brings. It won’t be exactly the same but still delicious and comforting.
What should I serve with Mushroom Bourguignon besides mashed potatoes?

This stew is great over buttered noodles, creamy polenta, or steamed rice. Roasted root vegetables or a fresh green salad also pair nicely to balance out the rich flavors.

Final Thoughts

This Mushroom Bourguignon Recipe holds a special place in my kitchen — it’s my little plant-powered ode to comfort food that doesn’t compromise on flavor. Simple to make and surprisingly rich, it’s perfect for those times you want to impress without stress. I hope you enjoy making and sharing it as much as I do. Grab your mushrooms, your favorite vino, and let’s get cooking — you’ve got a cozy, soul-satisfying meal ahead.