This Mushroom Bourguignon is a delicious vegetarian take on the classic French Boeuf Bourguignon. A medley of seared mushrooms are slow-simmered in a rich, red wine-infused sauce with plenty of aromatics and hearty vegetables. A comforting, savory, and umami-packed dish that’s incredibly simple to make using just one pot!
What is Mushroom Bourguignon?
Mushroom Bourguignon (pronounced boo-r-ghee-nion) is a vegetarian twist on the classic French dish Boeuf Bourguignon, a hearty braised beef stew originating in Bourgogne (Burgundy), a renowned wine region in central-eastern France, traditionally slow-cooked for a long period of time.
In this version, mushrooms replace the beef while preserving the essential elements of the original dish: a rich red wine sauce infused with aromatics and a variety of vegetables. Interestingly, mushrooms are often included in traditional Boeuf Bourguignon, making this adaptation surprisingly close in flavor. Even meat lovers are sure to enjoy it!
Why you should try this recipe
- One pot, easy to make recipe – This Mushroom Bourguignon is incredibly simple to prepare, even for beginner cooks! With just one pot, you can create a gourmet meal that feels like it came straight from a fancy restaurant. It’s the perfect way to impress without any stress!
- Easy to customize for all diets – Whether you’re vegetarian, vegan, or gluten-free, Mushroom Bourguignon is a versatile choice. Simply replace soy sauce with tamari to make it gluten-free, and swap butter for a plant-based option to keep it vegan-friendly. This dish can easily be tailored to suit all dietary preferences, making it a crowd-pleaser for everyone!
- Rich, comforting vegetarian flavors – Mushroom Bourguignon proves that vegetarian dishes can be just as indulgent as their meaty counterparts. The earthy mushrooms, simmered in red wine with garlic and herbs, create a depth of flavor that’s irresistibly hearty and satisfying. Pair it with creamy French Mashed Potatoes, Pommes Anna, or Potato Wedges, and you’ve got a dish that works for everyone at the table!
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Mushrooms – A mix of different mushroom varieties is ideal to add depth of flavor and texture. I used a blend of chestnut mushrooms, shiitake, oyster mushrooms, and grey chanterelles. Button mushrooms, porcini, yellow chanterelles, or shimeji mushrooms also work wonderfully! Mixed wild mushroom packages are a convenient option too. Got extra mushrooms? Try my Mushroom Fried Rice!
- Red wine – This recipe hails from Burgundy, where wines are made with Pinot Noir. For the most authentic taste, I highly recommend choosing a Pinot Noir wine—it truly elevates the dish!
- Vegetable broth – Opt for no-sodium or reduced-sodium broth to have full control over the salt levels in your recipe. Since salt content can vary by brand, starting with a low-sodium base is always a good idea. Use any leftover broth to whip up my Spiced Carrot and Red Lentil Soup or Vegetarian Dumpling Soup!
- Shallots – Small shallots, halved, add a wonderful texture to the bourguignon. If small shallots aren’t available, medium ones can be finely chopped as a substitute.
- Maple syrup – Prefer honey? No problem, it’s an easy swap!
Love mushrooms?🍄🟫 Check out my Creamy Chanterelle Pasta or Juicy Portobello Mushroom Burger!
How to make Mushroom Bourguignon?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Prepare the mushrooms – Gently brush off any dirt from the mushrooms. Tear the larger oyster mushrooms into strips, leaving the smaller ones whole. Halve the larger shiitake mushrooms. Trim the stems of the chestnut mushrooms and cut them into 1-inch pieces. Remove any unappealing parts from the grey chanterelles.
Step 2. Prepare the shallots – Cut the small shallots in half, keeping the skin on. Remove the skin, then trim the very edge of the root while ensuring the halved shallots stay intact and their layers don’t peel away.
Step 3. Brown the mushrooms – Heat 1 tablespoon of butter and 1 tablespoon of oil in a large Dutch oven or pot over medium heat. Once the fat is hot, add half the mushrooms and season with ½ teaspoon of salt. Cook the mushrooms without stirring too much until browned, about 10–15 minutes. Transfer to a plate and set aside. Repeat the process with the second batch.
Step 4. Sauté the vegetables – In the same pot, heat 1 tablespoon of olive oil over medium heat. Sauté the carrots, leek, and prepared shallots until the leek becomes translucent, about 2–3 minutes. Stir in the grated garlic and cook for another minute.
Step 5. Add the tomato paste – Stir in the tomato paste and cook for one minute, allowing it to deepen in flavor.
Step 6. Deglaze the pot – Add the red wine, vegetable broth, soy sauce, maple syrup, bay leaves, thyme, and cornstarch slurry. Stir well, scraping up any browned bits from the bottom to infuse the sauce with rich flavor.
Step 7. Slow simmer – Add the browned mushrooms back into the pot with the remaining ½ teaspoon of salt and cook over low heat for 50 minutes, or until the carrots and shallots are tender all the way through.
Step 8. Serve and garnish – Remove the bay leaves and thyme sprigs from the pot. Add freshly ground black pepper and stir to combine. Serve in pasta plates or shallow bowls over mashed potatoes or your preferred garniture. Top with chopped fresh parsley and enjoy!
Nim Keys – Useful Mushroom Bourguignon Tips
- Avoid water when cleaning mushrooms – Instead of washing mushrooms with water, which can make them soggy and dilute their flavors, gently brush off any dirt with a mushroom brush or a paper towel. This simple step helps preserve their firm texture and enhances their taste.
- Browning the mushrooms first – Searing mushrooms in hot fat before adding them to the sauce intensifies their flavor and enhances their richness. This step also keeps their texture firm and satisfying, preventing them from becoming soggy. Cooking the mushrooms in two batches ensures even browning!
- Go for Pinot Noir wine – As its name suggests, Bourguignon originates from Burgundy, where Pinot Noir is the signature red grape. Its fruitiness and light tannins make it the perfect choice for the authentic flavor.
- Adding a touch of sweetness – The French secret to balancing bitterness in wine-based sauces is a hint of sweetness. I love maple syrup for its rich, deep flavor, but honey works wonderfully too. Don’t skip this step—it’s key to a well-rounded sauce.
- Using cornstarch to thicken – Using cornstarch instead of flour keeps the sauce velvety smooth without making it too heavy. It’s an easy way to achieve the signature luxurious Bourguignon sauce texture.
- Add black pepper at the very end – For slow-simmered dishes that require extended cooking, I always recommend adding black pepper at the end. This way, the bright, fresh flavors of the pepper shine through, instead of being mellowed by long cooking times.
Wine Pairing🍷
PINOT NOIR
This Mushroom Bourguignon is a love letter to Burgundy, and Pinot Noir is its perfect match. The wine’s bright fruit and smooth tannins elevate the dish’s rich, earthy flavors, making it the ideal companion, from the sauce to the glass.
Wine Appellation Suggestion:
Recipe FAQs
Absolutely! It’s even better the next day as the flavors deepen and meld together. Prepare it as directed, let it cool, and store it in an airtight container in the fridge. Simply reheat on the stovetop over low heat when ready to serve.
French Mashed Potatoes are, in my opinion, the perfect accompaniment to Mushroom Bourguignon. Their buttery, creamy texture pairs beautifully with the rich, wine-infused sauce. If you prefer something crispier, Potato Wedges are a great alternative. For an elegant touch at a feast or dinner party, serve it with crispy Pommes Anna and bake some Gougères as appetizers to impress your guests!
Yes! This recipe is already nearly vegan—just use unsalted vegan butter and vegan-friendly Pinot Noir wine. For a gluten-free option, swap out soy sauce for tamari.
In Burgundy, it’s traditional to use leftover boeuf bourguignon sauce to make œufs en meurette (poached eggs in red wine sauce). You can do the same with Mushroom Bourguignon! Reheat the sauce, ladle it onto a shallow bowl, top with two poached eggs, and sprinkle with fresh parsley for a delicious vegetarian oeufs en meurette. Bon appétit!
Yes, it can! Allow the Bourguignon to cool completely, then transfer it to a freezer-safe, airtight container, leaving a little room for expansion. It can be stored in the freezer for up to a month. To reheat, place the frozen Mushroom Bourguignon in a saucepan over low heat and warm it until bubbly.
More French-inspired Recipes
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The BEST Mushroom Bourguignon
PRINT SAVEINGREDIENTS
- 2.2 pounds (1 kg) fresh mixed mushrooms (I used ½ pound (250 g) each of chestnut mushrooms, shiitake, oyster mushrooms and grey chanterelles) See the ingredient section for more options.
- 8 small shallots (about 2-inch (5cm) long)
- 2 tablespoons (30 g) unsalted butter
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 ½ teaspoons kosher salt
- 2 medium (250 g) carrots cut into ½ inch (1.5 cm) cubes
- 2 cups (150 g) leek, white parts thinly shredded
- 4 cloves garlic thinly minced
- 2 tablespoons (40 g) tomato paste
- 2 cups (500 ml) Pinot Noir wine
- 3 cups (750 ml) low/no sodium vegetable broth
- 2 tablespoons (30 ml) soy sauce (or tamari)
- ½ tablespoon (8 ml) maple syrup (or honey)
- 2 bay leaves
- 4 sprigs thyme or 2 teaspoons of dried thyme
- cornstarch slurry (3 tablespoons (23g) cornstarch mixed with ⅓ cup (80ml) cold water
- ¼ teaspoon black pepper
To garnish
- flat-leaf parsley thinly chopped
INSTRUCTIONS
- Prepare the mushrooms – Gently brush off any dirt from the mushrooms. Tear the larger oyster mushrooms into strips, leaving the smaller ones whole. Halve the larger shiitake mushrooms. Trim the stems of the chestnut mushrooms and cut them into 1-inch (2.5 cm) pieces. Remove any unappealing parts from the grey chanterelles.
- Prepare the shallots – Cut the small shallots in half, keeping the skin on. Remove the skin, then trim the very edge of the root while ensuring the halved shallots stay intact and their layers don’t peel away.
- Brown the mushrooms – Heat 1 tablespoon of butter and 1 tablespoon of oil in a large Dutch oven or pot over medium-high heat. Once the fat is hot, add half of the mushrooms and season with ½ teaspoon of salt. Cook the mushrooms without stirring too much, flipping halfway through, until browned, about 10–15 minutes. Transfer to a plate and set aside. Repeat with the second batch.
- Sauté the vegetables – In the same pot, heat 1 tablespoon of olive oil over medium heat. Sauté the carrots, leek, and halved shallots until the leek becomes translucent, about 2–3 minutes. Stir in the grated garlic and cook for an additional minute.
- Add the tomato paste – Stir in the tomato paste and cook for one minute, allowing it to deepen in flavor.
- Deglaze the pot – Add the red wine, vegetable broth, soy sauce, maple syrup, bay leaves, thyme, and cornstarch slurry. Stir well, scraping up any browned bits from the bottom to infuse the sauce with rich flavor.
- Slow simmer – Add the browned mushrooms back into the pot with the remaining ½ teaspoon of salt and cook over low heat for 50 minutes, or until the carrots and shallots are tender all the way through.
- Serve and garnish – Remove the bay leaves and thyme sprigs from the pot. Add freshly ground black pepper and stir to combine. Serve in pasta plates or shallow bowls over mashed potatoes or your preferred garniture. Top with chopped fresh parsley and enjoy!
NOTES
- Avoid water when cleaning mushrooms – Instead of washing mushrooms with water, which can make them soggy and dilute their flavors, gently brush off any dirt with a mushroom brush or a paper towel. This simple step helps preserve their firm texture and enhances their taste.
- Browning the mushrooms first – Searing mushrooms in hot fat before adding them to the sauce intensifies their flavor and enhances their richness. This step also keeps their texture firm and satisfying, preventing them from becoming soggy. Cooking the mushrooms in two batches ensures even browning!
- Go for Pinot Noir wine – As its name suggests, Bourguignon originates from Burgundy, where Pinot Noir is the signature red grape. Its fruitiness and light tannins make it the perfect choice for the authentic flavor.
- Adding a touch of sweetness – The French secret to balancing bitterness in wine-based sauces is a hint of sweetness. I love maple syrup for its rich, deep flavor, but honey works wonderfully too. Don’t skip this step—it’s key to a well-rounded sauce.
- Using cornstarch to thicken – Using cornstarch instead of flour keeps the sauce velvety smooth without making it too heavy. It’s an easy way to achieve the signature luxurious Bourguignon sauce texture.
- Add black pepper at the very end – For slow-simmered dishes that require extended cooking, I always recommend adding black pepper at the end. This way, the bright, fresh flavors of the pepper shine through, instead of being mellowed by long cooking times.
Awesome recipe for winter! I was skeptical at first but the mushroom’s powerful taste made up for the missing meat. My partner loved it. Great stuff!
My partner was skeptical at first too, but now he’s the one who keeps requesting this recipe! Thank you so much for your kind words, Rory!
Amazing recipe ! taste very close to a classic bourguigon…my friends couldn’t believe it !
Great fall recipe and always a good match with wine !
Oww, thank you so much Sylvia! It means a lot 🙂