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Home ยป Vegan Main Dishes ยป Mushroom Bourguignon recipe {vegan}

Mushroom Bourguignon recipe {vegan}

Published: Jul 18, 2012 ยท Updated: Aug 25, 2020 ยท This post may contain affiliate links.

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mushroom bourguignon recipe
mushroom bourguignon recipe
mushroom bourguignon recipe
Mushroom Bourguignon - The classic beef bourguignon gets a vegetarian makeover with this delicious mushroom bourguignon recipe! A delicious and hearty winter vegan dish.
Mushroom Bourguignon vegan recipe
Mushroom Bourguignon vegan recipe
Mushroom Bourguignon vegan recipe
Mushroom Bourguignon vegan recipe
Mushroom Bourguignon vegan recipe

The classic beef bourguignon gets a vegetarian makeover with this delicious mushroom bourguignon recipe! A delicious and hearty winter vegan dish.

Mushroom Bourguignon - The classic beef bourguignon gets a vegetarian makeover with this delicious mushroom bourguignon recipe! A delicious and hearty winter vegan dish.

One of my favourite things to do is to take a traditional meat based recipe and put a vegetarian spin on it.

So today I’m excited to share my latest meat classic with a vegetarian makeover – Mushroom Bourguignon. This fun twist on the classic Beef Bourguignon is vegan and vegetarian-friendly and perfect for the upcoming holiday season.

Not being a lover of tofu, nor any fake meat substitute for that matter, when I want to take a meat recipe and make it vegetarian I turn to mushrooms. Mushrooms are packed with umami and provide a lovely succulent juiciness that works so well in place of meat.

For this recipe, I took some wonderfully large and meaty portobello mushrooms and chopped them into large pieces. Portobello mushrooms have a lovely thick texture, that becomes soft and succulent when cooked. Especially when stewed.

Combined with sweet carrots, golden shallots, zucchini and button mushrooms this mushroom bourguignon makes a wonderful meal that is so packed with flavour that even meat eaters will enjoy it too.

A word of advice, use a wine that you would happily drink. Please don’t use a wine you don’t like to drink in to make this mushroom bourguignon as the results will be disappointing. If the wine isn’t good enough to drink, just imagine how horrible a meal made with it will be!

As far as the wine goes my pick is a lovely pinot noir. Taste it first before using it. You want one that is smooth without being too full bodied.

As with the wine, using a good quality vegetable stock is important in your mushroom bourguignon. Steer clear of stock cubes, which I find overly salty and fake tasting. Homemade is my first choice (check out my recipe for making your own vegetable stock) otherwise, pick a good quality stock liquid from the supermarket.

Serve this delicious wintery Vegan Mushroom Bourguignon with creamy mashed potatoes or crusty bread for a hearty winter meal, or lighten it up with steamed greens or a simple salad.

Mushroom Bourguignon - The classic beef bourguignon gets a vegetarian makeover with this delicious mushroom bourguignon recipe! A delicious and hearty winter vegan dish.


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The classic beef bourguignon gets a vegan make over!

For this recipe you’ll need:

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Mushroom Bourguignon vegan recipe

Mushroom Bourguignon recipe

The classic beef bourguignon gets a vegetarian make over!
4.5 from 6 votes
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Course: Main Course
Cuisine: vegetarian
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Calories: 342kcal
Author: Delicious Everyday
6 people

Ingredients

  • 4 tbs olive oil
  • 4 to 5 very large portobello mushrooms stalks removed and cut into bit size chunks
  • 10 shallots peeled
  • 300 g of button mushrooms quartered (10 1/2 oz)
  • 6 large carrots peeled and roughly chopped
  • 3 cloves garlic peeled
  • 2 stalks celery
  • 2 zucchini roughly chopped
  • 6 sprigs thyme
  • 3 bay leaves
  • 1 bottle red wine
  • 1 cup vegetable stock
  • salt and pepper to taste
  • 1/3 cup flour

Instructions

  • Place a very large saucepan or crockpot over a low heat and add 2 tbs of the olive oil and add the shallots and fry until lightly golden, around 15 minutes. Add the carrots, garlic and celery and increase the heat to medium and cook until the carrots are golden. Remove from the saucepan and set aside.
  • Place the flour in a bowl and season with salt and pepper. Toss the portobello mushrooms in the flour. Add 2 tbs of olive oil to the saucepan and increase the heat to medium high and brown the mushrooms. You may need to do this in two batches depending on the size of your pan. When all the portobello mushrooms are browned reduce the heat to medium and add the wine, vegetable stock, bay leaves and thyme and bring to a simmer. Reduce the heat to low and simmer covered for 45 minutes, stirring occasionally.
  • Add the vegetables to the pan, along with the zucchini and button mushrooms and simmer for 30 minutes.
  • Serve with mashed potatoes and/or crusty bread.

Nutrition

Calories: 342kcal | Carbohydrates: 37g | Protein: 6.7g | Fat: 9.8g | Sodium: 91.9mg | Vitamin A: 3450IU | Vitamin C: 42.1mg | Iron: 3.2mg
Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.
Nutrition Facts
Mushroom Bourguignon recipe
Amount Per Serving
Calories 342 Calories from Fat 88
% Daily Value*
Fat 9.8g15%
Sodium 91.9mg4%
Carbohydrates 37g12%
Protein 6.7g13%
Vitamin A 3450IU69%
Vitamin C 42.1mg51%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. KileyB. says

    October 16, 2017 at 12:33 pm

    5 stars
    This was extraordinary. My husband and two little girls (6 and 3) asked if this can be on our menu every two weeks or more. This is huge since I am an exploring cook that rarely makes the same thing twice within a month, or even two months. Huge hit! I did heed the advice of another and reduced the wine a bit and added more stock. I eyeballed it, but I would say maybe 3 cups of wine and two cups of broth. I had mine over leftover polenta, and my meat eaters had filet. Thank you so much for the lovely recipe!

    Reply
    • Nicole says

      October 16, 2017 at 12:43 pm

      Thank you so much for taking the time to share with me. I am so happy that your family enjoyed the recipe!

      Reply
  2. Tamara says

    October 28, 2016 at 2:20 pm

    Why has this mushroom fanatic not seen this before? I’ve got to make this one soon!

    Reply
  3. David Summerbell says

    June 15, 2016 at 2:57 am

    I just want to let you know that I tried this today and absolutely loved it. I have been a vegan for almost 2 months and never knew this stuff could taste so good. While I still have cravings for a good steak once in a while, recipes like this keep me fro cheating so thanks so much :).

    Reply
    • Nicole @ Delicious Everyday says

      June 15, 2016 at 8:22 pm

      I’m so glad you enjoyed it David. Hopefully we can convert you to the greenside eventually! ๐Ÿ˜‰

      Reply
  4. Martha says

    April 05, 2016 at 12:22 pm

    I feel like I am being hijacked when a pop up comes up and won’t go away unless I sign up for Hotjar which I really don’t want. This adversely impacts my opinion of your blog, which I’d like to like. too bad.

    Reply
    • Nicole @ Delicious Everyday says

      April 05, 2016 at 1:00 pm

      I’m sorry you felt frustrated with the the Hotjar poll box. I installed this to find out more about what types of recipes my readers are after so I can serve them better by sharing the recipes they want. You should have been able to simply minimise the box and ignore it, however, this was obviously not the case for you. I’ve now disabled Hotjar and I hope you will consider coming back, but if not I understand ๐Ÿ™‚

      Reply
  5. Medha @ Whisk & Shout says

    January 22, 2015 at 2:17 pm

    What a creative use of mushrooms’ natural savory flavor! Love this, pinned ๐Ÿ™‚

    Reply
  6. Christy says

    April 28, 2014 at 8:58 pm

    4 stars
    Made this last night-it was DELICIOUS! The flavors were absolutely fantastic! I served it with pureed cauliflower, and everyone loved it!

    Thanks for such a creative vegetarian recipe!

    Reply
    • Jennifer says

      April 30, 2014 at 3:26 pm

      I’m so glad you enjoyed it Christy. I love the pureed cauliflower idea. I’ll have to try that ๐Ÿ˜€

      Reply
  7. Grete says

    December 18, 2013 at 9:50 am

    Made it for dinner tonight. So freakin’ delish. Very easy to make with some deep flavors.

    Reply
    • Jennifer says

      December 18, 2013 at 10:46 am

      I’m so glad you enjoyed it Grete ๐Ÿ˜€ Thanks for the feedback! If you enjoyed this you might also like my mushroom wellington. You can find the recipe here.

      Reply
  8. Nicole says

    December 26, 2012 at 4:35 am

    5 stars
    Just tried this recipe for my french fiance for our Christmas lunch and it was really divine. I was so happy when I found it as Boeuf bourguignon is the favorite dish of my fiance who just became vegetarian a couple of months ago. I guess his favorite dish has changed now. ๐Ÿ˜‰

    Reply
    • Jennifer says

      January 15, 2013 at 8:44 am

      Hi Nicole, for some reason your comment went to my spam folder so I didn’t see it until now. Thank you so much for your comment and I’m so glad you and your fiance enjoyed my mushroom bourguignon. It’s one of my favourites too ๐Ÿ˜€

      Reply
  9. Karen says

    December 03, 2012 at 11:22 am

    Very good. I would only do 2 cups wine at most and up the broth. Little too winey for me. Yummy on baked potato.

    Reply
  10. Tina Tuszynski says

    September 01, 2012 at 5:02 am

    What a great recipe! I absolutely love beef bourguignon, sans the meat, but this is a great substitute. Can’t wait to try it on a chilly night!

    Reply
  11. Vera Zecevic - Cupcakes Garden says

    August 09, 2012 at 4:54 pm

    I adore mushroom but I don’t prepare it often! This recipe is so delicious! I have to go to the market now to find some great mushroom ๐Ÿ™‚

    Reply
  12. Thanh @ eat, little bird says

    July 30, 2012 at 3:53 am

    Congratulations on your nomination!!! What a wonderful achievement in itself and very deserving!

    I adore boeuf bourguignon and usually add lots of mushrooms because I love how they soak up some of that wonderful wine-y sauce. A mushroom bourguignon sounds just as a delicious – I will definitely give this a try!

    Reply
    • Jennifer says

      July 31, 2012 at 8:45 pm

      Please do let me know what you think of it if you give it a try Thanh. ๐Ÿ™‚ Even my fiance, who not so long ago didn’t like mushrooms, loved it. I’ll definitely be making it agin.

      Reply
  13. Aunt Clara says

    July 28, 2012 at 2:32 pm

    This is just brilliant, and you could have fooled me. It looked like beef. I made it and I have to say that this was is a hit. Thanks for the idea!

    Reply
    • Jennifer says

      July 31, 2012 at 11:17 am

      Hehe it does look like beef doesn’t it. I think it would fool the most meat loving carnivore. I’m so glad you enjoyed it. We loved it and I will definitely be making it again. ๐Ÿ˜€

      Reply
  14. Kyrstie @ A Fresh Legacy says

    July 26, 2012 at 9:51 pm

    Great recipe Jennifer. I love mushrooms. What a beautiful way to cook them – Thyme, red wine and mushrooms yummo! congratulations on your nomination. Well deserved ๐Ÿ™‚

    Reply
    • Jennifer says

      July 28, 2012 at 8:56 am

      Thanks so much Kyrstie ๐Ÿ˜€

      Reply
  15. Moya says

    July 22, 2012 at 5:46 pm

    I am a meat eater but I do love your version with the mushrooms… they look so meaty! Creamy mash potatoes for me please! Congratulations on the nomination. ๐Ÿ™‚

    Reply
  16. luvs2walk says

    July 20, 2012 at 7:05 am

    Making this now … when do you add the 1 cup vegetable broth? I don’t see it in the instructions!

    Reply
    • Jennifer says

      July 20, 2012 at 7:08 am

      Hi luvs2walk,

      Sorry for missing that out. Add the vegetable stock when you add the wine ๐Ÿ˜€ I really hope you enjoy it.

      Reply
  17. Rosa says

    July 19, 2012 at 6:53 pm

    Magnificent and ever so scrumptious looking! perfect comfort food.

    Cheers,

    Rosa

    Reply
  18. ATasteOfMadness says

    July 19, 2012 at 12:43 am

    Oh my goodness, you had me at mushroom. This looks delicious!

    Reply
  19. Nic @diningwithastud says

    July 18, 2012 at 8:16 pm

    Congrats on the nomination ๐Ÿ˜€ thats fab!!!

    Reply
    • Jennifer says

      July 19, 2012 at 2:41 pm

      Thanks Nic ๐Ÿ˜€ It was a lovely surprise.

      Reply
  20. Jenny says

    July 18, 2012 at 10:20 pm

    I actually really like tofu, but I also adore big meaty mushrooms – this sounds great! Mushroom wellingtons are absolutely delicious, and this looks like another great alternative to a classic meat based dish.

    Reply
  21. Taz says

    July 18, 2012 at 7:49 pm

    Wow, this looks amazing! I love mushrooms and I’ve never really thought to make a vegetarian version of this. I know I’m what having for dinner tomorrow!

    Reply
    • Jennifer says

      July 19, 2012 at 2:40 pm

      Thanks Taz ๐Ÿ™‚ I really hope you enjoy it as much as we did.

      Reply
  22. Sneh | Cook Republic says

    July 18, 2012 at 6:53 pm

    Voted! Good luck Jen ๐Ÿ™‚

    Reply
    • Jennifer says

      July 19, 2012 at 2:40 pm

      Thanks so much Sneh ๐Ÿ˜€

      Reply
  23. muppy says

    July 18, 2012 at 6:42 pm

    Sounds super delicious ๐Ÿ™‚

    Reply
  24. Claire @ Claire K Creations says

    July 18, 2012 at 4:56 pm

    When I saw this recipe in my inbox I thought you must have ditched vegetarianism. Those mushrooms look so meaty and delicious. I will most definitely be trying this one.

    Congratulations on your nomination. That is very exciting news!

    Reply
    • Jennifer says

      July 19, 2012 at 2:39 pm

      Haha, sorry to give you a shock. I could never ditch being a vegetarian as I just can’t stand the taste or texture of meat. And yes, those mushrooms were very “meaty” and delicious.

      Reply
  25. Maureen @ Orgasmic Chef says

    July 18, 2012 at 3:54 pm

    5 stars
    This dish looks marvelous!! I can’t wait to try it.

    I voted!

    Reply
    • Jennifer says

      July 19, 2012 at 2:38 pm

      Thanks Maureen ๐Ÿ™‚

      Reply
  26. Nami | Just One Cookbook says

    July 18, 2012 at 3:22 pm

    5 stars
    I love this vegetarian version! Portobello mushrooms are one of my favorite mushrooms! Your styling is gorgeous! I voted you, but maybe I can try with another email address? I’ll give it a try!

    Reply
    • Jennifer says

      July 19, 2012 at 2:38 pm

      Thanks for your support Nami ๐Ÿ˜€ You are so sweet.

      Reply
  27. Sandra's Easy Cooking says

    July 18, 2012 at 2:57 pm

    5 stars
    Congrats on the nomination, I hope you will win! Good luck!
    Your dish look fantastic…I am totally drooling over here over your pics! Very tasty and tempting!
    I pinned for later:)

    Reply
    • Jennifer says

      July 19, 2012 at 2:37 pm

      Thank you so much Sandra ๐Ÿ˜€ If you decide to try it I hope you enjoy it. It made wonderful left overs too ๐Ÿ™‚

      Reply
  28. Laura (Tutti Dolci) says

    July 18, 2012 at 2:47 pm

    What a perfect spin on a meat based recipe! I don’t care for tofu or meat substitutes either, but portobello mushrooms I love. Headed off to vote for you now, congratulations on the nomination!

    Reply
    • Jennifer says

      July 19, 2012 at 2:36 pm

      I’m glad I’m not the only one that doesn’t like meat substitutes ๐Ÿ˜€ Thank you for voting too Laura. I really appreciate it ๐Ÿ™‚

      Reply
  29. Carole says

    July 18, 2012 at 1:43 pm

    Oh, congrats! Voted. ๐Ÿ™‚

    Reply
    • Jennifer says

      July 19, 2012 at 2:35 pm

      Thank you so much Carole ๐Ÿ˜€

      Reply
  30. Jen @ giftboxology says

    July 18, 2012 at 1:08 pm

    Voted! Best of luck.

    Reply
    • Jennifer says

      July 18, 2012 at 1:26 pm

      Aww thanks Jen ๐Ÿ˜€

      Reply
  31. Asmita says

    July 18, 2012 at 12:36 pm

    Wow, this looks so inviting!

    Reply
  32. Erin @ she cooks, she gardens says

    July 18, 2012 at 12:11 pm

    Oh my, YUM! Perfect winter comfort food.

    I used to love this dish when I was eating meat, I will have to give it a shot. Excited about the wellington, too.

    Congrats on your nomination, will head over and cast my vote now.

    Reply
    • Jennifer says

      July 19, 2012 at 2:35 pm

      Thanks so much Erin ๐Ÿ˜€ Do let me know if you try the mushroom wellington or bourguignon. I hope you enjoy them.

      Reply

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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.ย  About Nicole

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