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

Mushroom Bourguignon

  • Author: Rita
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: French
  • Diet: Vegan


This mushroom bourguignon recipe is easy to make, vegan and comforting! Plus, it’s a one-pot dish!


  • 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


  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.


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.

Keywords: mushroom bourguignon, vegan bourguignon, one-pot stew