Vegan Mushroom Bourguignon

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My Vegan Mushroom Bourguignon is a twist on the classic meaty version, made with a rich red wine broth simmered with carrots, garlic, hearty cremini and shiitake mushrooms. It’s the perfect comfort food that is flavorful, a little fancy, and ready in just 40 minutes.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: French

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 222kcal

Author: Anjali Shah

Ingredients

1 cup shallots , chopped
1 - 1 ½ teaspoon sea salt , see note
Drizzle of oil or broth to sauté if oil-free
2 pounds mushrooms , I used a mix of crimini and shiitake
1 cup pearl onions , peeled and cut in half
1 cup carrots , chopped
4 cloves garlic , minced
1 tablespoon fresh thyme
2 tablespoons brown rice flour , or any flour you prefer
1 cup red wine , can sub out for more broth
3 tablespoons tomato paste
1 ½ cups veggie broth , low sodium if needed

To serve (optional):

US Customary - Metric

Instructions

Sauté the shallots, salt and oil or broth until the shallots are soft and browning. About 5 minutes.
Add the mushrooms and onions and cook until the mushrooms have released their liquid and are beginning to brown. About 5-7 minutes.
Add the carrots, garlic and thyme. Sauté for about 3 minutes.
Mix in the brown rice flour until well coated.
Add in the red wine and cook until reduced by half, then add in the tomato paste and broth.
Cook until thickened, about 5 minutes.
Serve with whatever sides you prefer!

Notes

My #1 Secret Tip for making this Vegan Mushroom Bourguignon is to take your time browning the mushrooms. I don’t rush this step because when the mushrooms get that golden sear, it adds so much depth to the flavor. I used to toss everything in too quickly, but once I slowed down and let the mushrooms really cook, the whole dish leveled up.
Use a mix of mushrooms: I always combine cremini and shiitake mushrooms for a meatier taste. The blend of textures adds so much richness to the dish.

Deglaze the pan well: After sautéing, I pour in the red wine and use my spoon to scrape up all those browned bits from the bottom. That’s where so much flavor hides.

Simmer low and slow: Even though this dish is quicker than the classic, letting it simmer gently helps thicken the sauce and bring everything together. I keep the heat low and let the sauce bubble softly.

Season as you go: I taste at every step, after sautéing, after the wine goes in, and once it’s simmered. A pinch of salt or an extra splash of vinegar can really brighten the flavors.

Let it rest: I sometimes make it ahead and let it sit for an hour or even overnight in the fridge. The flavors deepen as it rests, and it tastes even better the next day.

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