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Mushroom Bourguignon

Mushroom Bourguignon

Mushroom Bourguignon is a rich, hearty, and comforting plant-based stew that captures the deep, savory flavors of classic French cuisine. Featuring a blend of mushrooms, fresh vegetables, red wine, and aromatic herbs, this vegan and gluten-free dish is perfect for cozy dinners or special occasions. Easy to make with pantry staples and fresh ingredients, it offers indulgent taste and satisfying texture without any animal products.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Mushrooms and Vegetables

  • 500g mixed mushrooms (cremini, button, or shiitake), cleaned and sliced
  • 2 medium carrots, peeled and chopped
  • 1 large onion, peeled and chopped
  • 3 cloves garlic, minced

Liquids and Sauces

  • 1 cup dry red wine (Pinot Noir or Merlot preferred)
  • 2 tbsp tomato paste
  • 2 cups vegetable broth

Herbs and Seasonings

  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste

Thickening Agents

  • 2 tbsp all-purpose flour or cornstarch (for gluten-free option)

Fats for Sautéing

  • 2 tbsp olive oil or vegan butter

Instructions

  1. Prepare the Vegetables: Clean and slice the mushrooms into bite-sized pieces. Peel and chop the carrots, onions, and garlic to ensure even cooking and to build a flavorful base.
  2. Sauté the Mushrooms and Aromatics: Heat olive oil or vegan butter in a large pan over medium heat. Add mushrooms and cook until they release moisture and begin to brown and caramelize. Then add onions, garlic, and carrots, cooking until they soften and become fragrant.
  3. Add Flour and Tomato Paste: Sprinkle the flour over the vegetables and stir well to coat and prevent lumps. Stir in the tomato paste to deepen the sauce’s color and add balanced sweetness and acidity.
  4. Deglaze with Red Wine: Pour the red wine into the pan and use a wooden spoon to scrape up any browned bits stuck to the bottom. Let it simmer until slightly reduced to concentrate the flavor and cook off the alcohol.
  5. Simmer with Broth and Herbs: Add the vegetable broth, fresh thyme sprigs, and bay leaves. Bring to a gentle simmer, cover, and cook until the mushrooms and carrots are tender and the flavors meld, about 20-25 minutes.
  6. Thicken and Season: If the sauce is too thin, mix additional flour or cornstarch with cold water and stir gradually into the stew until desired thickness is reached. Season with salt and pepper to taste, adjusting seasoning as needed.

Notes

  • Brown the mushrooms thoroughly to develop deep flavor and avoid sogginess.
  • Use a quality dry red wine such as Pinot Noir or Merlot for best results.
  • Layer flavors gradually by adding ingredients step-by-step and sautéing properly.
  • Do not skip fresh thyme and bay leaves for authentic herbal notes.
  • The sauce should be thick enough to coat the back of a spoon but remain silky.
  • To make gluten-free, substitute flour with cornstarch or gluten-free blends.
  • Dish tastes better the next day as flavors meld.
  • Leftovers keep refrigerated for 3-4 days or frozen for up to 2 months.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegan, Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 180 kcal
  • Sugar: 5 g
  • Sodium: 350 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 0 mg

Keywords: Mushroom Bourguignon, Vegan Stew, Plant-Based French Recipe, Gluten-Free Mushroom Stew, Meatless Bourguignon