If comfort food is your muse, you’re going to fall head over heels for this vegan Mushroom Bourguignon recipe. A rich and flavorful stew-like dish, brimming with roasted mushrooms and leeks, seasoned with thyme and bay. Serve this beauty over fluffy mashed potatoes, and you have the ultimate Thanksgiving or potluck dish.
You’re going to be so impressed with how easy this recipe is. It really doesn’t use very many ingredients and it stores well for later use. I love making it for dinner with mashed potatoes one night, and then serving it with a flavored brown rice and a salad the next night. It becomes a whole new meal. I’ll even toss some red chili flakes on the top to give it a kick. However you decide to serve it, you’re going to fall in love.
What is Mushroom Bourguignon?
A hearty French stew that contains roasted mushrooms and pearl onions (I like using leeks cause I’m a rebel), smothered in a silky red wine gravy. It has a thick and creamy consistency and comforting flavor. It pairs perfectly with a chunk of crusty vegan bread, mashed potatoes, brown rice, or even gnocchi. Since this style of cooking comes from France, wine is one of the main focuses. In fact, when a recipe is a la bourguignon, it simply means it was braised in red wine.
How to Make Mushroom Bourguignon
- Prep – Slice, wash, and rinse your leek. Heat a large pot with a drizzle of olive oil and cook the leek until wilted. Add the carrots and cook until they begin to soften.
- Simmer – Pour in the red wine, add the flour and bring to a simmer. Add in the tomato paste, cook for a few minutes, then add the stock, thyme, and bay leaf. Cook for 15 minutes.
- Cook the mushrooms – Chop and rinse the mushrooms. Heat a skillet with some olive oil and cook the mushrooms until they start to brown. Push the mushrooms aside and add the garlic. Cook until fragrant.
- Combine – Add the mushrooms to the red wine gravy and adjust seasonings to your taste preferences. Serve over mashed potatoes and enjoy!
Recipe Tips and Variations
- Storage – Store in a sealed container in the fridge for up to 4 days.
- Can you freeze this dish? – Yes, you can definitely freeze this bourguignon recipe. Simply place it in an airtight container before freezing and keep it for up to 2 months.
- Reheating – Reheat using a skillet or saucepan over the stove. The microwave is a quicker option if need be.
- Make it a pie – To make a mushroom bourguignon pie, place all the gravy with the mushrooms in a round baking dish and top it with olive oil mashed potatoes. Broil or bake until golden brown on top. Pure perfection!
- Use the mushroom stalks for your stock – I used all the mushroom stalks to make a flavorful mushroom stock simmered with thyme, parsley, bay leaves, and seasoned with nutritional yeast. You can use any store-bought veggie stock you like, but try to choose a low-sodium one.
- Use pearl onions instead of a leek – Pearl onions are commonly used in this recipe. However, I use a leek instead. If preferred, there’s absolutely nothing wrong with using whatever onion you have on hand. If wanting the traditional recipe, you’ll want to go for pearl onions.
- Jackfruit version – If desired you can mix in one 15 oz can of green unripe jackfruit and cook until super soft and meaty. A very untraditional addition but super tasty nonetheless.
What to Serve With Mushroom Bourguignon?
This delicious dish can be served over a plethora of dishes or alongside them. However you choose to do it will be delicious. Some of my favorite dishes to serve this bourguignon with are Olive Oil Mashed Potatoes, Creamy Polenta, this Thanksgiving Wild Rice, Garlic Rosemary Roasted Potatoes, or cauliflower mash. Of course, various types of bread are a great idea as well. For example, focaccia, dinner rolls, potato flatbread etc.
Are Mushrooms Good for You?
Mushrooms are exceptionally good for you. That’s because they pack a ton of B vitamins, niacin, pantothenic acid, and riboflavin into their tiny forms. B vitamins are great for your energy levels, which we all know. However, did you know that these nutrients are also great for heart and skin health? Niacin is also impeccable for your digestive system. So, the answer to the question is a big yes!
Vegan Thanksgiving Recipes:
P.S. If you make this recipe please come back here to rate it in the comment section below, snap a photo and tag me with #VeggieSociety on Instagram, it always brightens up my day ~ Florentina Xo’s
Vegan Mushroom Bourguignon
- 2.5 -3 lb baby bella brown mushrooms (or a mix of mushrooms + 15 oz can unripe jackfruit)
- 1 medium leek sliced into rounds and rinsed well
- 4 heirloom carrots (cut at an angle into 1 inch pieces)
- 6 cloves garlic minced
- 2 tbsp flour (whole wheat, all purpose or gf)
- 2 tbsp tomato paste
- 6-8 sprigs fresh thyme
- 2 bay leaves
- 3/4 cup red wine vegan
- 2.25 cups vegetable broth low sodium
- 1/4 cup Italian parsley chopped
- S & P to taste
- Slice or chop the leek into rounds or small pieces and rinse in a bowl of cold water. Drain well.
- Preheat a heavy pot over medium heat and sauté the leeks in a drizzle of olive oil with a pinch of sea salt until wilted.
- Add the chopped carrots and continue cooking until they begin to soften a bit and the leeks start to get some caramelization.
- Stir in the flour then add the red wine and bring to a simmer while mixing well. Add the tomato paste and cook for a few minutes until the wine starts reducing then add the vegetable stock, bay leaf and thyme sprigs. Cook for a good 15 minutes until the carrots have softened to your liking.
- Meanwhile rinse and cut the mushrooms into quarters or larger pieces to your liking.
- Preheat the largest skillet you own over medium heat and add a drizzle of olive oil or vegan butter, the mushrooms and a pinch of sea salt. Work in batches if needed so as not to overcrowd the pan.
- Turn up the heat as needed and allow the mushrooms to cook down until all the water has evaporated. At this point add another drizzle of olive oil or vegan butter and toss to coat well. Continue cooking until the mushrooms start to brown a bit.
- Push some of the mushrooms to the side, drizzle a little olive oil in the center and add the minced garlic. As soon as you start to smell it use a spoon and toss to coat well with the rest of the mushrooms for about 30 seconds or so. Taste and season with more sea salt at this point if desired.
- Transfer the garlic mushrooms to the pot with the red wine gravy and combine.
- Adjust seasonings and serve over fluffy mashed potatoes garnished with fresh parsley and some red chili flakes for heat.
- Storage - Store in a sealed container in the fridge for up to 4 days.
- Can you freeze this dish? - Yes, you can definitely freeze this bourguignon recipe. Simply place it in an airtight container before freezing and keep it for up to 2 months.
- Reheating - Reheat using a skillet or saucepan over the stove. The microwave is a quicker option if need be.
- Make it a pie - To make a mushroom bourguignon pie, place all the gravy with the mushrooms in a round baking dish and top it with olive oil mashed potatoes. Broil or bake until golden brown on top.
- Use the mushroom stalks for your stock - I used all the mushroom stalks to make a flavorful mushroom stock simmered with thyme, parsley, bay leaves, and seasoned with nutritional yeast. You can use any store-bought stock you like, but try to choose a low-sodium one.
- Jackfruit version - If desired you can mix in one 15 oz can of green unripe jackfruit and cook until super soft and meaty. A very untraditional addition but super tasty nonetheless.