Name: Mushroom Bourguignon Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 2 tablespoons olive oil, divided; 16 ounces cremini mushrooms, sliced; 5 large carrots, peeled and sliced into large chunks; 1 large sweet onion, diced; 4-5 cloves garlic, minced; 1 1/2 cups quality red wine (Pinot Noir recommended); 2 cups vegetable broth; 2 tablespoons tomato paste; 2 teaspoons dried thyme; 2 teaspoons dried oregano; 1 teaspoon salt, plus more to taste; Few shakes black pepper; 2 tablespoons all purpose flour; 1/3 cup water; 1 Recipe Best Dang Vegan Mashed Potatoes or rice or pasta

Jump to Recipe· 4.6 from 13 reviews

If you’ve ever wanted to savor the rich, comforting flavors of a classic French stew without the meat, then you’re in for a treat with this Mushroom Bourguignon Recipe. It’s truly one of those dishes that fills your kitchen with cozy, soul-warming aromas, and the best part is it’s entirely plant-based and absolutely delicious. Stick with me here—I’m going to share everything you need to know to make this fan-freaking-tastic recipe that will wow you and anyone you serve it to.

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Why This Recipe Works

Umami-rich mushrooms: They develop deep, meaty flavors that stand in perfectly for beef in this classic dish.
Layered aromatics: Carrots, onions, and garlic sautéed gently add natural sweetness and complexity.
Red wine and tomato paste: These create that signature tangy, robust sauce that clings beautifully to everything.
Simple thickening: Flour and water turn the broth into a luscious gravy without heaviness.

Mushroom Bourguignon, French mushroom stew, vegan mushroom stew, plant-based French dishes, mushroom stew recipe - The image shows a white pot filled with a rich brown stew with visible slices of mushrooms and thick orange carrot pieces, all floating in a glossy, thick broth. A metal ladle is dipping into the stew, lifting some of the stew that highlights the mushrooms, carrots, and small bits of herbs sprinkled on top. The stew looks warm and thick with a mix of soft vegetable textures. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here is thoughtfully chosen to build the rich, hearty layers that make this Mushroom Bourguignon Recipe so satisfying. When shopping, look for fresh cremini mushrooms with firm caps and a good quality red wine that you’d actually enjoy sipping—it’s worth it for the flavor boost!

Mushroom Bourguignon, French mushroom stew, vegan mushroom stew, plant-based French dishes, mushroom stew recipe - Flat lay of fresh cremini mushrooms with their smooth brown caps and creamy white stems, large peeled and chunky bright orange carrots, a whole sweet onion with its shiny pale yellow skin, several cloves of garlic with papery white skins, a small bunch of dried thyme and oregano sprigs with muted green leaves, a rich deep red splash of Pinot Noir wine in a glass container, and a dollop of thick, vibrant red tomato paste in a small heap, all naturally arranged with slight overlaps and varied angles to show texture and color contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Olive oil: Just enough to sauté veggies and mushrooms without overpowering; it helps develop flavor and texture.
Cremini mushrooms: They’re meaty and dense, holding up well during cooking while soaking up all those amazing flavors.
Carrots: Their natural sweetness balances the wine’s acidity and adds great texture.
Sweet onion: Adds another layer of sweetness and aroma that rounds out the stew.
Garlic: A must for that unmistakable depth and warmth.
Quality red wine (Pinot Noir recommended): The backbone of the sauce—pick one you enjoy drinking for best results.
Vegetable broth: Enriches the stew without heaviness, keeping it vegan-friendly.
Tomato paste: Provides acidity and umami—it’s that secret weapon in many classic French dishes.
Dried thyme and oregano: Herbal notes that make the flavor profile complex but approachable.
Salt and black pepper: Essential for seasoning and bringing all the flavors forward.
All-purpose flour: Used to thicken the sauce into a delectable stew consistency.
Water: To mix with the flour, helping create a smooth slurry that thickens without lumps.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Mushroom Bourguignon Recipe my own depending on what’s in season or what I’m craving. It’s super flexible, so don’t be shy about putting your own twist on it—you’ll make it special every time.

Add fresh herbs: Sometimes I toss in fresh rosemary or parsley at the end for a bright, fresh finish.
Gluten-free version: I swap out the flour for cornstarch, and it thickens just as beautifully without any fuss.
Spice it up: If you like a little heat, a pinch of smoked paprika or cayenne works wonders here.
Serve differently: Sometimes I swap mashed potatoes for creamy polenta or egg noodles to change textures.

Step-by-Step: How I Make Mushroom Bourguignon Recipe

Step 1: Sauté those mushrooms until beautifully browned

Heat one tablespoon of olive oil in a large pot over medium heat, then sprinkle in your cremini mushrooms along with a pinch of salt. You’ll want to give them some uninterrupted love—stir occasionally and resist the urge to crowd the pan—to help the mushrooms release their moisture and brown nicely. This usually takes about 8 to 10 minutes. Once they’re golden and softened, scoop them out and set aside on a plate. Trust me, this step is key for that deep, meaty flavor.

Step 2: Build the aromatic base with carrots and onions

Add the second tablespoon of olive oil to the same pot and toss in your carrots and diced onions. Sauté for about five minutes until they start to soften. Then throw in the minced garlic and cook for just a minute longer—you want that garlic aroma to fill the kitchen but not burn. This cozy mix is going to be the heart of your bourguignon sauce.

Step 3: Deglaze and simmer the stew

Pour in 1 1/2 cups of red wine and 2 cups of vegetable broth, scraping the bottom of the pot as you stir—this picks up all those tasty browned bits from sautéing the mushrooms and veggies. Mix in the tomato paste, dried thyme, oregano, salt, and black pepper. Bring everything to a gentle boil, then reduce the heat to low and cover. Let it simmer for 15 minutes so all those flavors marry beautifully.

Step 4: Thicken the sauce and bring it all together

While the stew simmers, whisk together the flour with water until completely smooth—this slurry is the secret to that luscious, gravy-like texture. Pour it into the pot and stir continuously to avoid lumps. Then, return the browned mushrooms to the pot, cover, and let it simmer for another 15 minutes. Keep an eye on it and stir occasionally to prevent sticking. What you’re left with is a thick, deeply flavored vegetarian stew that’s perfect spooned over creamy mashed potatoes.

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Pro Tips for Making Mushroom Bourguignon Recipe

Choose fresh mushrooms: The fresher, the better — fresher mushrooms hold up well and don’t turn mushy during cooking.
Don’t skip browning: Browning the mushrooms separately builds the rich umami that make this dish feel like a hearty meal.
Simmer low and slow: Giving the stew time to meld makes all the difference—you’ll notice flavors deepen beautifully.
Watch your thickener: Add your flour slurry gradually and stir constantly to avoid lumps or a gummy sauce.

How to Serve Mushroom Bourguignon Recipe

Mushroom Bourguignon, French mushroom stew, vegan mushroom stew, plant-based French dishes, mushroom stew recipe - A white bowl holds a dish with two main layers: the bottom layer is creamy mashed potatoes, soft and pale in color, covering the base of the bowl. On top is a rich brown gravy mixed with sliced mushrooms and large carrot chunks, with chopped green herbs sprinkled all over for color. A golden spoon and fork sit on the white marbled surface beside the bowl. In the background, another white bowl with the same dish is barely visible. The lighting is bright and natural, highlighting the textures and colors of the food photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to finish with a sprinkle of fresh chopped parsley or thyme leaves for a pop of color and brightness. Sometimes a little drizzle of good olive oil or a few grinds of black pepper just before serving takes it over the top. These simple touches elevate the dish without stealing the spotlight from that rich bourguignon sauce.

Side Dishes

Mashed potatoes are my go-to partner here—they soak up all that luscious sauce like a dream. But if you want to mix things up, creamy polenta or buttered egg noodles are fantastic too. For extra veggies, steamed green beans or a simple arugula salad with lemon vinaigrette adds nice freshness and balance.

Creative Ways to Present

For special occasions, I’ve served this Mushroom Bourguignon Recipe in individual ramekins topped with crispy fried shallots and a sprinkle of toasted pine nuts for some texture contrast. It also pairs beautifully with crusty artisan bread, turning it into a cozy, rustic meal that feels both special and comforting at the same time.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Mushroom Bourguignon in an airtight container in the fridge for up to four days. Because the flavors intensify overnight, the leftovers taste even richer the next day—bonus for lunch!

Freezing

I’ve also frozen this dish successfully—just portion it out into freezer-safe containers and it’ll keep well for about 2 to 3 months. When thawed, the sauce might thicken a bit more, so add a splash of vegetable broth when reheating to loosen it up.

Reheating

To reheat, I prefer warming it gently in a saucepan over low heat, stirring occasionally and adding a splash of water or broth if it gets too thick. Microwaving works too—just cover loosely and stir halfway through to heat evenly.

FAQs

Can I use other types of mushrooms for Mushroom Bourguignon Recipe?

Absolutely! While cremini are my favorite, you can experiment with portabella, shiitake, or a mix of wild mushrooms like porcini. Just be mindful of water content; denser mushrooms tend to hold texture better through cooking.
Is the red wine necessary, and can I omit it?

The red wine adds a signature depth and tang to the dish, but if you prefer to omit it, you can replace it with additional vegetable broth and a splash of balsamic vinegar to maintain acidity and complexity.
What’s the best way to thicken Mushroom Bourguignon Recipe without flour?

If you’re avoiding gluten, cornstarch or arrowroot mixed with cold water works wonderfully. Add it gradually and stir well to prevent clumps—this keeps the sauce silky and smooth.
Can this dish be made oil-free?

Yes! The mushrooms release plenty of their own moisture and natural oils while cooking, so you can skip the olive oil and simply sauté them in a dry pan or with a little vegetable broth to prevent sticking.

Final Thoughts

This Mushroom Bourguignon Recipe holds a special place in my heart because it captures that rich, comforting feeling of a homemade stew without needing meat or complicated ingredients. It’s perfect for weekend cooking or impressing friends with plant-based goodness that feels indulgent and satisfying. Give it a try—you might just find it becoming your go-to cozy dinner, like it did for me. Let me know how it turns out!