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This Vegan Mushroom Bourguignon Stew is inspired by the traditional French classic “Beef Bourguignon”. I kept most of the markers of the traditional recipe: an aromatic, luscious red wine sauce coating a wild diversity of “meaty” mushrooms. But meatless! Having taken inspiration from a Burgundian recipe, I used Pinot Noir (the star grape variety of Burgundy wines) both in the sauce and as the wine to serve this with.

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A few details about the ingredients

Mushrooms – Mushrooms are already included in the traditional Beef Bourguignon and pair amazingly well with the red wine sauce. As this recipe is made only with mushrooms, I love using a mix of different varieties to create a diversity of texture and taste.
In this recipe, I used: 250 g (3 and ¼ cups) of hedgehog mushrooms, 250 g (3 and ¼ cups) of grey chanterelle mushrooms, 250 g (3 and ¼ cups) of chestnut mushrooms, 250 g (3 and ¼ cups) of white button mushrooms. But this recipe is very versatile, so you can use any fresh mushroom mix you have on hand!

Red wine – First things first, yes we will use an entire bottle of wine in the sauce! It can seem a lot but the sauce will reduce due to the long cooking process. Bear with me, this is the right amount for the sauce to coat the 35.5 ounces of mushrooms beautifully. As for the wine in itself, as the name suggests, Beef Bourguignon originated in Burgundy. As you may know, this French region is renowned for its delicious and elegant wines. This is why the red wine sauce of Beef Bourguignon is traditionally made with Pinot Noir, the star grape variety that produces all the red wines from the region! I, therefore, chose Pinot Noir for this recipe.

Vegetable broth – making homemade vegetable broth is always better but can be time-consuming. This is why I always almost go for good quality vegetable bouillon cubes diluted in boiling water. Each bouillon cube brand may vary in terms of bouillon cube to water ratio. I, therefore, recommend following the bouillon cube package instructions for the best results.

Tapioca starch or cornstarch – even after 50 minutes of cooking, you might find that the sauce is still pretty runny. The addition of tapioca or cornstarch at the end of the cooking process is meant to thicken the sauce lightly. It will help coat the mushrooms. Plus, it provides a beautiful glossy finish to the sauce.

Wine Pairing for Mushroom Bourguignon Stew🍷


Inspired by a staple dish from Burgundy, this Mushroom Bourguignon screams for a Pinot Noir pairing. In this comforting recipe, Pinot Noir is king every step of the way: from the luscious sauce to the bottle put on the table.


  • Gevrey-Chambertin (Burgundy, France)
  • Marsannay (Burgundy, France)
  • Pinot Noir from Willamette Valley (Oregon, USA)
  • Pinot Noir from Gibbston (Central Otago, New-Zealand)

2 bowls with mushroom bourguignon stew and a spoon


Can I make them in advance?

Yes and double yes! It is even advised to make it the day before to deepen the flavors of the mushroom stew! Red wine sauces very often benefit from being reheated and enjoyed the next day.

How long does this keep?

You can keep this Vegan Mushroom Bourguignon Stew for up to 3 days in the fridge in an airtight container. Reheat over medium heat on the stoves for 5-10 minutes or until heated.

close-up of mushroom bourguignon stew

Other delicious French-inspired recipes

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Vegan Mushroom Bourguignon Stew in an orange pot

Vegan Mushroom Bourguignon Stew

This Vegan Mushroom Bourguignon Stew is inspired by the traditional French classic “Beef Bourguignon”. I kept most of the markers of the traditional recipe: an aromatic luscious red wine sauce coating a wild diversity of "meaty" mushrooms. But meatless! Having taken inspiration from a Burgundian recipe, I used Pinot noir (the star grape variety of Burgundy wines) both in the sauce and as the wine to serve this with.
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine French
Diet Vegan
Servings 6


  • Kitchen Knife
  • Dutch Oven
  • Chopping Board


  • 35.3 ounces (1 kg) fresh mushroom mix (I used 3 and 1/4 cups (250 g) each of chestnut mushrooms, grey chanterelle mushrooms, hedgehog mushrooms, and white button mushrooms)
  • 2 medium carrots
  • 1 leek white and green part
  • 2 medium shallots
  • 2 cloves garlic
  • 6 tablespoons (60 ml) extra-virgin olive oil
  • 2 bay leaves
  • 4 sprigs thyme or 2 teaspoons of dried thyme
  • 4 cups (1 liter) vegetable broth (either homemade or made with vegetable bouillon cubes)
  • 3 cups (750 ml) light red wine (I recommend Pinot Noir)
  • 2 teaspoons kosher salt
  • teaspoon pepper I used green pepper
  • ¼ teaspoon tapioca starch or ⅛ teaspoon of corn starch diluted with a teaspoon of cold water


Start by preparing the ingredients

  • Dust the mushrooms with a brush or paper towel to remove the dirt, then cut them into 1-inch (2.5 cm) pieces.
  • Peel and cut the carrots into 0.3-inch (1 cm) small cubes.
  • Shred the leek thinly.
  • Mince the shallots thinly and crush the garlic cloves.
  • If you have homemade vegetable broth, use it! Otherwise, prepare 4 cups (1 liter) of vegetable broth by following the instructions on the vegetable bouillon cube package. 

Make the stew

  • In a large pot or a Dutch oven, heat 3 tablespoons (30 ml) of extra virgin olive oil over high heat. The oil must be really hot to make the mushrooms golden and crispy.
  • Add the mushrooms and 1 teaspoon of sea salt and sauté until golden brown, about 10-15 minutes. If the mushrooms release too much water, feel free to scoop the excess water out of the pot to fasten the cooking process. 
  • Transfer the sautéed mushrooms to a large bowl and set aside.
  • In the same large cooking pot, heat 3 tablespoons (30 ml) of extra-virgin olive oil over medium heat. Add the carrots and cook until they have softened (about 10 minutes). Stir regularly with a wooden spoon.
  • Add the leek and one teaspoon of sea salt and cook until the leek is translucent (about 5 minutes)
  • Add the minced shallots, crushed garlic, bay leaves, and thyme sprigs and continue cooking until the shallots become translucent.
  • Add the veggie broth and red wine and let simmer for 45 minutes over medium-low heat.
  • Add the tapioca starch or cornstarch diluted with water to the sauce and continue cooking for 5 minutes while stirring.
  • Add the mushrooms and pepper to the sauce and stir well to coat the mushrooms. 
  • To serve, ladle the piping hot Mushroom Bourguignon Stew into serving bowls and sprinkle chopped parsley on top. You can accompany this dish with a variety of options. I suggest roasted potatoes, mashed potatoes, plain basmati rice, or even long pasta such as Linguine, Parpadelle, or Tagliatelle.
  • Enjoy with a glass of your favorite Pinot Noir! 


  • Important: depending on the mushrooms you use, the consistency of the final sauce may vary. You might find the sauce a bit too thick, in this case just water it down with some water until you reach the desired consistency. 
  • Avoid washing mushrooms with water, as it will make them soggy and dilute their flavors. Instead, brush them with a brush or remove the dirt with a paper towel.
  • The temperature of the oil is key when cooking mushrooms. If you add mushrooms in medium-temperature oil, they will release their water too quickly and become soggy.
  • As with all gravy dishes, this stew will be even more flavorful the next day! Feel free to cook it the day before.


Calories: 296kcalCarbohydrates: 17gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1433mgPotassium: 812mgFiber: 3gSugar: 8gVitamin A: 4015IUVitamin C: 9mgCalcium: 39mgIron: 2mg
Keyword mushroom bourguignon, mushroom stew, vegan stew
Did you make this recipe?Don't forget the last step! Leave a comment below to let me know how it went!

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Recipe Rating


  1. 5 stars
    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 !