Mushroom Bourguignon recipe {vegan}

Name: Mushroom Bourguignon recipe
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
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

Published: Jul 18, 2012 · Updated: Aug 17, 2021 · by Nicole · This post may contain affiliate links.

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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.

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.

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For this recipe you'll need:

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