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:
Mushroom Bourguignon recipe
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.
Why has this mushroom fanatic not seen this before? I’ve got to make this one soon!
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 :).
I’m so glad you enjoyed it David. Hopefully we can convert you to the greenside eventually! 😉
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.
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 🙂
What a creative use of mushrooms’ natural savory flavor! Love this, pinned 🙂
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!
I’m so glad you enjoyed it Christy. I love the pureed cauliflower idea. I’ll have to try that 😀
Made it for dinner tonight. So freakin’ delish. Very easy to make with some deep flavors.
I’m so glad you enjoyed it Grete 😀 Thanks for the feedback! If you enjoyed this you might also like my mushroom wellington. You can find the recipe here.
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. 😉
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 😀
Very good. I would only do 2 cups wine at most and up the broth. Little too winey for me. Yummy on baked potato.
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!
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 🙂
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!
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.
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!
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. 😀
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 🙂
Thanks so much Kyrstie 😀
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. 🙂
Making this now … when do you add the 1 cup vegetable broth? I don’t see it in the instructions!
Hi luvs2walk,
Sorry for missing that out. Add the vegetable stock when you add the wine 😀 I really hope you enjoy it.
Magnificent and ever so scrumptious looking! perfect comfort food.
Cheers,
Rosa
Oh my goodness, you had me at mushroom. This looks delicious!
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.
Congrats on the nomination 😀 thats fab!!!
Thanks Nic 😀 It was a lovely surprise.
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!
Thanks Taz 🙂 I really hope you enjoy it as much as we did.
Voted! Good luck Jen 🙂
Thanks so much Sneh 😀
Sounds super delicious 🙂
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!
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.
This dish looks marvelous!! I can’t wait to try it.
I voted!
Thanks Maureen 🙂
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!
Thanks for your support Nami 😀 You are so sweet.
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:)
Thank you so much Sandra 😀 If you decide to try it I hope you enjoy it. It made wonderful left overs too 🙂
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!
I’m glad I’m not the only one that doesn’t like meat substitutes 😀 Thank you for voting too Laura. I really appreciate it 🙂
Oh, congrats! Voted. 🙂
Thank you so much Carole 😀
Voted! Best of luck.
Aww thanks Jen 😀
Wow, this looks so inviting!
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.
Thanks so much Erin 😀 Do let me know if you try the mushroom wellington or bourguignon. I hope you enjoy them.