Mushroom Bourguignon 

Today, I invite you to revisit a French classic in a vegetarian version: Mushroom Bourguignon.
A comforting, umami-rich stew, perfect for cold winter days.

Served with homemade mashed potatoes, fresh pasta, or creamy polenta, this meat-free bourguignon is sure to win over every palate, even traditional beef bourguignon lovers!

Ingredients for a Mushroom Bourguignon

For this recipe, I use several types of mushrooms to maximize flavor. Here are the 5 main ingredients, the full list and exact quantities are in the recipe card at the bottom of the article.

• Mixed mushrooms: Button mushrooms, shiitake, oyster mushrooms, portobello… choose what you find at the market!
• Carrots: Sliced, they add a nice hint of sweetness.
• Red wine: A bold wine such as Pinot Noir. No need to splurge—you’ll need a whole bottle!
• Vegetable broth: To bring everything together and deepen the flavor.
• Aromatic herbs: Thyme, rosemary, bay leaves.

👉 The remaining ingredients (shallots, garlic, flour, tomato paste, soy sauce, olive oil, butter…) are detailed in the recipe card below.

How to prepare this Mushroom Bourguignon

• Prepare the vegetables and mushrooms: Peel the carrots and slice them. Thinly slice the shallots. Cut the mushrooms into pieces.
• Sauté: In a Dutch oven, sauté the mushrooms in batches until they are nicely browned. Set them aside. Then sauté the carrots, shallots, and garlic.
• Simmer: Add the flour and tomato paste. Deglaze with red wine. Add the broth, herbs, and soy sauce. Return the mushrooms to the pot and simmer gently for about 30 minutes. The sauce should thicken and coat the mushrooms.

Géraldine’s tips

• Make a vegan mushroom bourguignon by replacing the butter with olive oil or vegan butter such as margarine.
• Don’t hesitate to add a variety of mushrooms : you can add porcini mushrooms or even chanterelles to add more texture to the dish.
• To perfectly sauté my mushrooms, I like to use both olive oil and butter: I first sauté my mushrooms with drizzle of olive oil and add a small piece of butter at the end of the cooking to add some flavor.

Don’t hesitate to leave me a comment, it always makes me happy!

You can also find me on Instagram, Facebook and TikTok to see behind the scenes of my blog

• Instagram
• Facebook
• TikTok

Mushroom Bourguignon 

Click on the stars to rate!

4.9 of 39 votes

Delicious mushrooms stewed in red wine à la bourguignonne. This mushroom bourguignon has such an intense flavor that it will make all meat-eaters forget that it's vegetarian!

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main course

Cuisine French

Servings 4

Calories 370 kcal

Print Recipe

Equipment

• 1 Round Dutch Oven

Ingredients

  

1x2x3x

• ▢ 2 pounds mixed mushrooms about 1 kg, button mushrooms, shiitake, oyster mushrooms, portobello
• ▢ 3 medium carrots sliced
• ▢ 10 shallots halved or quartered or substitute with pearl onions if you prefer
• ▢ 3 cloves garlic minced
• ▢ 6 tablespoons unsalted butter about 80 g or olive oil for a vegan version)
• ▢ 1 ½ cups red wine about 350 ml (Pinot Noir or another dry red wine)
• ▢ 1 ½ cups vegetable broth about 350 ml
• ▢ 1 tablespoon tomato paste about 15 g
• ▢ 2 tablespoons all-purpose flour about 15–20 g (or cornstarch for a gluten-free version — use half the amount)
• ▢ 1 tablespoon dark soy sauce about 15 ml (optional — deepens color and umami)
• ▢ 3 sprigs fresh rosemary
• ▢ 6 sprigs fresh thyme
• ▢ 3 bay leaves
• ▢ Salt and pepper
• ▢ Olive oil optional (for sautéing mushrooms)

Instructions

 

CUT

• Peel and slice the carrots. Peel the shallots and cut them in half lengthwise. Cut the mushrooms into strips or cubes according to their shape.

SAUTÉ

• Heat the butter in a medium dutch oven or casserole on medium-high heat and brown the mushrooms in batches to allow them to brown. Personally, I sautéed each variety of mushroom individually, so in four batches in total. This is the most tedious part of this recipe, but well worth it!
• Then, set the mushrooms aside in a small bowl and season with a good pinch of salt and a few turns of black pepper. In the same pot, sauté the carrots and shallots with the remaining butter. Add the chopped garlic after 5 minutes.

DEGLAZE

• Add the flour and tomato paste and mix well. Deglaze with red wine and let simmer for 2 minutes.

SIMMER

• Pour in the vegetable broth and dark soy sauce. Add thyme, rosemary, bay leaf, salt and pepper. Pour the cooked mushrooms back to the dutch oven and simmer for 30 minutes on low heat.

SERVE

• Once the mushroom bourguignon has reduced and is the sauce has thickened, remove the bay leaves and the stems of rosemary and thyme with the slotted spoon. Served this mushroom bourguignon with a potato mash, pasta or polenta.

Video

Nutrition

Calories: 370kcal | Carbohydrates: 32g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 816mg | Potassium: 1344mg | Fiber: 7g | Sugar: 14g | Vitamin A: 8457IU | Vitamin C: 15mg | Calcium: 95mg | Iron: 5mg

Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!

More French traditional recipes

• Caramelized Onion Tarte Tatin
• Homemade Croissants (French recipe)
• Ratatouille, traditional recipe
• Vegetarian Hachi Parmentier (vegan option)

Frequently Asked Questions

How long does this Mushroom Bourguignon keep?

This mushroom bourguignon keep for 4 days placed in an airtight container in the fridge.

Can I freeze this mushroom bourguignon ?

Absolutely, place it in an airtight container in the freezer and you can keep it up to one year.