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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.

  • Total Time: 1 hour 35 minutes
  • Yield: 6 1x



35.3 ounces (1 kg) of 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 size carrots

1 leek (white and green part) 

2 medium size shallots

2 cloves of garlic

6 tablespoons (60 ml) of extra-virgin olive oil

2 bay leaves

4 sprigs of thyme (or 2 teaspoons of dried thyme)

4 cups (1 liter) of vegetable broth (either homemade or made with vegetable bouillon cubes)

3 cups (750 ml or one bottle) of a light red wine (I recommend Pinot Noir)

2 teaspoons of sea salt

 teaspoon of pepper (I used green pepper)

¼ teaspoon of tapioca starch or ⅛ teaspoon of corn starch diluted with a teaspoon of cold water


Start by preparing the ingredients

  1. Dust the mushrooms with a brush or paper towel to remove the dirt, then cut them into 1-inch (2.5 cm) pieces.
  2. Peel and cut the carrots into 0.3-inch (1 cm) small cubes.
  3. Shred the leek thinly.
  4. Mince the shallots thinly and crush the garlic cloves.
  5. 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

  1. 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.
  2. 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. 
  3. Transfer the sautéed mushrooms to a large bowl and set aside.
  4. 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.
  5. Add the leek and one teaspoon of sea salt and cook until the leek is translucent (about 5 minutes)
  6. Add the minced shallots, crushed garlic, bay leaves, and thyme sprigs and continue cooking until the shallots become translucent.
  7. Add the veggie broth and red wine and let simmer for 45 minutes over medium-low heat.
  8. Add the tapioca starch or cornstarch diluted with water to the sauce and continue cooking for 5 minutes while stirring.
  9. Add the mushrooms and pepper to the sauce and stir well to coat the mushrooms. 
  10. 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.
  11. Enjoy with a glass of your favorite Pinot Noir! 

Nim Keys

  • 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.
  • Author: Ninon
  • Prep Time: 30
  • Cook Time: 65
  • Category: Main Course
  • Method: Stove-Top
  • Cuisine: French
  • Diet: Vegan

Keywords: mushroom stew, vegan stew, mushroom bourguignon