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This mushroom bourguignon is vegan, hearty, and so comforting! It’s a healthy stew perfect for making on colder days. Serve with mashed potatoes or rice.

two plates served with mashed potatoes and mushroom bourguignon. A glass with water on the side

Why you will love this recipe

  • This mushroom bourguignon is vegan and healthy.
  • It’s a one-pot dish.
  • It’s simple and easy to make.
  • This recipe is flavorful, creamy, and comforting.
two plates served with mashed potatoes and mushroom bourguignon

Ingredients for this recipe

Mushrooms: The star ingredient of this recipe! We’ve used chestnut mushrooms. Feel free to use your favorite mushroom variety or mixed varieties.

Onion: Add for extra flavor.

Garlic: For extra flavor, use 3 garlic cloves.

Carrots: Use one sliced carrot.

Olive oil: Use extra virgin olive oil.

Vegetable stock: You can add homemade or store-bought vegetable stock.

Red Wine: Red wine provides a great flavor to this dish, so please, don’t skip this ingredient! Don’t worry about the alcohol taste and serving this dish to kids. The alcohol evaporates while cooking.

Soy sauce: Use soy sauce or tamari for a gluten-free version.

Seasoning: We’ve used salt, black pepper, bay leaf, and paprika.

Cornstarch: To thicken the bourguignon.

Chives: To garnish.

close-up of a plate served with mashed potatoes, sliced mushrooms, sliced carrots and chopped chives

How to make this recipe 

First, prepare all the vegetables and set them aside. Heat a large pot over medium heat, drizzle the olive oil and add a bay leaf.

When hot, add the garlic and onion and sauté for 3 minutes or until soft. Then, add the carrots and sauté for 5 minutes. Stir often to prevent burning.

Next, add the sliced mushrooms and sauté for 3 minutes.

Add the red wine, stir and cook for 2 minutes until the alcohol evaporates. Pour in the vegetable stock and stir.

When it starts boiling, add salt, black pepper, soy sauce, and paprika. Stir and simmer over low to medium heat for about 10 minutes or until the carrots are softened.

Mix one tablespoon of the bourguignon sauce with the cornstarch into a small bowl until all the lumps are gone. 

Then, add the mixture to the pot and stir. Keep stirring for 2 minutes or until the sauce thickens and gets creamy.

Serve garnished with chopped chives and mashed potatoes.

two plates served with mashed potatoes and mushroom bourguignon

FAQ

What do you serve bourguignon with?

You can serve bourguignon with:

  • Mashed potatoes
  • Fusilli pasta
  • Rice
  • Roasted potatoes
  • Loaf of bread

How do I thicken bourguignon?

To thicken bourguignon, we’ve used cornstarch. Add cornstarch to a bowl and mix with some of the sauce before adding to the pot. 

You can also use arrowroot powder to thicken.

a plate served with mashed potatoes, sliced mushrooms, carrots and garnished with chopped chives

Tips for making this recipe

  • Red wine: Red wine adds so much flavor to this dish. Please don’t skip this ingredient! 
  • Cornstarch: Ensure you mix cornstarch with some of the sauce before adding it to the pot to prevent lumps.
  • Leftovers: Store leftovers on the fridge in an airtight container for up to 5 days.
two plates served with mashed potatoes and mushroom bourguignon

More comforting recipes

a plate served with mushroom bourguignon garnished with chopped chives on a marble table

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a plate served with mashed potatoes, sliced mushrooms, carrots and garnished with chopped chives

Mushroom Bourguignon

AuthorRita
This mushroom bourguignon recipe is easy to make, vegan and comforting! Plus, it’s a one-pot dish!
Print Recipe Pin Recipe
Prep Time5 minutes
Cook Time30 minutes
Servings2 servings

Ingredients  

  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 tbsp olive oil
  • 1 bay leaf
  • 1 carrot sliced
  • chestnut mushrooms sliced 380 g
  • 1/4 cup red wine 60 ml
  • 1/2 cup vegetable stock 120 ml
  • 1 tbsp soy sauce or tamari
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • black pepper to taste
  • 1 tbsp cornstarch
  • chopped chives to garnish

Instructions 

  1. First, prepare all the vegetables and set them aside.
  2. Heat a large pot over medium heat, drizzle the olive oil and add a bay leaf.
  3. When hot, add the garlic and onion and sauté for 3 minutes or until soft.
  4. Then, add the carrots and sauté for 5 minutes. Stir often to prevent burning.
  5. Next, add the sliced mushrooms and sauté for 3 minutes.
  6. Add the red wine, stir and cook for 2 minutes until the alcohol evaporates.
  7. Pour in the vegetable stock and stir.
  8. When it starts boiling, add salt, black pepper, soy sauce, and paprika. Stir and simmer over low to medium heat for about 10 minutes or until the carrots are softened.
  9. Mix one tablespoon of the bourguignon sauce with the cornstarch into a small bowl until all the lumps are gone.
  10. Then, add the mixture to the pot and stir. Keep stirring for 2 minutes or until the sauce thickens and gets creamy. Serve garnished with chopped chives and mashed potatoes.

Notes

Red wine: Red wine adds so much flavor to this dish. Please don’t skip this ingredient! 
Cornstarch: Ensure you mix cornstarch with some of the sauce before adding it to the pot to prevent lumps.
Leftovers: Store leftovers on the fridge in an airtight container for up to 5 days.

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2 Comments

  1. This is so good!!! My son who is not vegan couldn’t stop raving about this recipe! I used portobello mushrooms in place of the chestnut mushrooms and it will be in our rotation of meals from now on!!!

    Reply