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March 4, 2021

Vegan Mushroom Bourguignon

Posted on April 20, 2020 by in vegan, vegetarian

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Vegan Mushroom Bourguignon

A Vegan Mushroom Bourguignon my son will absolutely love. dare I say it was meaty and packed with bold flavors.

The Vegan Mushroom bourguignon also takes less than a third of the time a traditional Beef  Stew will take to make. I would love to say, I went on a mushroom foraging expedition and brought home exotic mushrooms, but sadly we are still in lockdown, so I had to use plain old button mushrooms. I am sure the more flavorful portabello, shiitaki and oyster mushrooms would have given a more rounded flavor, but maybe next time.


We love mushrooms and I always include them on my shopping list. A quick breakfast of mushrooms toasted brioche with cheese is hard to beat. These Mushroom Pies are so easy, your kids can make them. recipe.

Vegan Mushroom Bourguignon

Vegan Mushroom bourguignon

serves 4-6


8 pickle onions or 3 medium-sized onions
25 g dried mushrooms or 150 ml vegetable stock
about 500 g mushrooms – I use a variety
4 T/60 ml butter
1 T olive oil
2 large carrots – cut in bite-sized chunks
3 cloves garlic
2 bay leaves
a few sprigs thyme
250 ml red wine
1 T/15 ml tomato paste mixed with one teaspoon flour
salt and pepper to taste
fresh parsley for serving

Vegan Mushroom Bourguignon


If you are using the dried mushrooms, place them in a bowl and top with 150 ml boiling water. Allow to stand for 10 minutes. This will become your stock. Otherwise use vegetable stock.

To peel the onions, place them in a bowl and cover with boiling water, it is just easier and less tears. If you are using pickling onions, just halve them, otherwise chop the bigger onions in chunks.

Cut the mushrooms in chunks and keep some of the little ones whole. Heat half the butter and a little olive oil in a pan and fry the mushrooms in batches. They must get some good colour, but still remain firm. Repeat the process with the remaining mushrooms. Keep mushrooms until needed.

Heat the remaining butter and oil in the same pan and add the onions and the carrots and fry for about 6-8 minutes. You want a good colour without burning the vegetables. Stir often. Now add the garlic when carrots and onions are almost done.

Add the thyme, bay leaves, red wine and stock to the pan and simmer until all the vegetables are cooked and the sauce has reduced somewhat. Lastly add the tomato paste and flour paste and allow to cook through and thicken slightly. Add the mushrooms. Season, remove the stalks from the herbs and serve on buttery mashed potato.

Vegan Mushroom Bourguignon

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