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Mushroom Bourguignon recipe {vegan}

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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!

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Mushroom Bourguignon - The classic beef bourguignon gets a vegetarian makeover with this delicious mushroom bourguignon recipe! A delicious and hearty winter vegan dish.
4.7 from 10 votes
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Mushroom Bourguignon recipe

The classic beef bourguignon gets a vegetarian make over!
Course Main Course
Cuisine vegetarian
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 6 people
Calories 342 kcal
Author Jennifer Schmidt

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

  1. 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.
  2. 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.
  3. Add the vegetables to the pan, along with the zucchini and button mushrooms and simmer for 30 minutes.
  4. Serve with mashed potatoes and/or crusty bread.
Nutrition Facts
Mushroom Bourguignon recipe
Amount Per Serving
Calories 342 Calories from Fat 88
% Daily Value*
Total Fat 9.8g 15%
Cholesterol 0mg 0%
Sodium 91.9mg 4%
Total Carbohydrates 37g 12%
Protein 6.7g 13%
Vitamin A 69%
Vitamin C 51%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Mushroom Bourguignon recipe
Amount Per Serving
Calories 342 Calories from Fat 88
% Daily Value*
Total Fat 9.8g 15%
Cholesterol 0mg 0%
Sodium 91.9mg 4%
Total Carbohydrates 37g 12%
Protein 6.7g 13%
Vitamin A 69%
Vitamin C 51%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. 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

  3. 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

  4. 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

    • 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 🙂

      Reply

  6. 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

  8. 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. 😉

    Reply

    • 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 😀

      Reply

  10. 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

  12. 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

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

      Reply

    • 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. 😀

      Reply

  15. 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. 🙂

    Reply

  20. 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. 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

  24. 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

    • 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

  28. 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

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