Introduction

This Savory Mushroom Bourguignon is a comforting vegan twist on the classic French stew. Packed with a variety of mushrooms and rich flavors, it makes for a hearty and satisfying meal perfect for cozy evenings.

A white bowl holds a dish with two main layers; the bottom layer is a creamy yellow mashed potato base, soft and smooth, shaped into two mounds. The top layer is a rich, dark brown mushroom and bacon stew, full of sautéed mushroom slices and bacon pieces in a thick sauce, garnished with small green herb leaves. The bowl sits on a white marbled surface, and a shiny gold spoon rests on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons Butter or Olive Oil (Substitute with vegan butter for a fully vegan option)
8 ounces Mixed Mushrooms (Portobello, Cremini, Shiitake, Oyster)
1 cup Pearl Onions (Can replace with diced regular onions if unavailable)
Kosher Salt, to taste
Black Pepper, to taste
1 cup Leeks (Substitute with shallots if necessary)
2 medium Carrots (Fresh or frozen can be used)
3 cloves Garlic (minced and grated, fresh preferred)
2 tablespoons Tomato Paste
1 tablespoon All-Purpose Flour (Use gluten-free flour for a gluten-free option)
1 cup Dry Red Wine (Use a good quality wine for best flavor)
2 cups Broth (beef, mushroom, or vegetable, based on preference)
2 tablespoons Tamari or Soy Sauce (Use low-sodium versions to control salt levels)
1 teaspoon Thyme (Substitute with dried thyme if fresh is not available)
1 leaf Bay Leaf (Always remove before serving)
1 cup Chanterelle or Oyster Mushrooms (Optional but recommended for visual appeal)
1 teaspoon Smoked Paprika (For final seasoning)
3 cups Polenta, Egg Noodles, or Mashed Potatoes (Choose your favorite to soak up the sauce)

Instructions

Step 1: In a large Dutch oven, warm 2 tablespoons of butter or olive oil over medium heat until shimmering.
Step 2: Add half of the mixed mushrooms and half of the pearl onions, cooking until browned, about 5-6 minutes.
Step 3: Lower heat to medium-low, then add 1 tablespoon of butter or oil. Sauté leeks and carrots until softened, about 5 minutes.
Step 4: Toss in minced garlic, cooking for 1 minute until fragrant. Stir in tomato paste and flour, continuing to cook for about a minute.
Step 5: Pour in the dry red wine and broth along with tamari, thyme, and the bay leaf. Scrape any browned bits from the pot’s bottom.
Step 6: Return the sautéed mushrooms and onions to the pot, stirring well, and bring to a gentle simmer.
Step 7: Cover and let simmer on low heat for 30-40 minutes until the vegetables are tender and the sauce thickens.
Step 8: Crisp the chanterelle or oyster mushrooms in a hot skillet with a bit of butter or oil for about 2-4 minutes.
Step 9: Plate your Mushroom Bourguignon over polenta, egg noodles, or mashed potatoes, garnishing with fried mushrooms and a sprinkle of smoked paprika.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with gluten-free flour or cornstarch.
Use a mix of mushrooms to add depth to the flavor; porcini or shiitake work well too.
Replace pearl onions with regular onions if needed, but pearl onions add a nice sweetness.
For a richer taste, finish with a splash of balsamic vinegar or a pinch of smoked paprika as suggested.
Serve over creamy mashed potatoes for a classic comfort experience, or polenta for a unique twist.

Storage

Store leftover Mushroom Bourguignon in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. It also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl with two main layers: the bottom layer is creamy, smooth mashed potatoes with a pale yellow color, filling most of the bowl; on top, there is a thick, dark brown mushroom gravy loaded with sliced brown mushrooms and small green herb sprigs scattered for garnish. The gravy covers half of the mashed potatoes, creating a contrast between the light mash and dark sauce. The bowl sits on a white marbled surface with a wooden-handled fork partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without wine?

Yes, you can substitute the dry red wine with additional broth and a splash of balsamic vinegar or grape juice to maintain acidity and depth of flavor.

Is this dish suitable for vegans?

Absolutely. Use vegan butter or olive oil and ensure the broth is vegetable-based to keep the dish fully vegan.