Easy Vegan Mushroom Bourguignon in Rich Red Wine Sauce 

This rich, wine-braised vegan mushroom bourguignon delivers all the complex flavors of the classic French dish in just 30 minutes. Perfect for cozy dinners and impressive enough for entertaining.

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Why This Vegan Mushroom Bourguignon Works

Traditional beef bourguignon relies on slow-braised meat for its deep, savory flavor. This plant-based version achieves the same satisfying richness through a combination of umami-packed mushrooms, quality red wine, and carefully balanced seasonings. The secret lies in properly browning the mushrooms to develop their natural glutamates – the same compounds that make the original dish so irresistible.

After years of perfecting vegan comfort food recipes, I can confidently say this dish rivals any traditional bourguignon. The rich, complex flavors and variety of mushroom textures, from meaty king oysters to delicate oyster mushrooms, creates complexity that even dedicated carnivores appreciate.

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Key Ingredients That Make the Difference

Mushroom Selection

Using multiple mushroom varieties is crucial for texture and flavor depth:

• Baby bella/cremini: Earthy base flavor
• King oyster: Meaty texture, holds up to braising
• Oyster mushrooms: Delicate, wine-absorbing
• Portobello: Rich and substantial with a satisfying, meaty texture

Wine Choice

Choose a dry red wine you’d actually drink – Pinot Noir, Côtes du Rhône, or Burgundy work beautifully. The wine reduces and concentrates, so quality does matter!

Umami Boosters

• Tamari: Adds depth without overwhelming saltiness
• Tomato paste: Concentrated umami and color
• Dijon mustard: Subtle tang that brightens the sauce

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Recipe Overview:

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4-6
• Difficulty: Easy
• Diet: Vegan, Gluten-Free (with GF tamari)

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Step-by-Step Instructions

Prepare the Base (5 minutes) Heat oil in a large, heavy-bottomed sauté pan or Dutch oven over medium-high heat. When oil shimmers, add diced onion and cook until softened and lightly golden, 3-4 minutes. Add minced garlic and cook until fragrant, about 30 seconds

Brown the Mushrooms (10 minutes) Add all mushrooms, salt, and pepper to the pan. Don’t stir immediately – let them sit for 2-3 minutes to begin browning. Stir occasionally, cooking until mushrooms are golden brown and have released most of their liquid, about 8-10 minutes total. Pro tip: Crowding is okay here – the mushrooms will shrink significantly.

Here I used a combination of baby bella, king oyster, and oyster mushrooms, but any combination of mushrooms will do. Portobellos are an especially fantastic option! 

Add Vegetables (2 minutes) Stir in sliced carrots, coating them with the mushroom mixture and cooking for 1-2 minutes until they begin to soften slightly.

Build the Sauce (3 minutes) Add tomato paste and stir for 30 seconds until fragrant. Pour in red wine, scraping up any browned bits from the bottom of the pan. Add vegetable broth, tamari, Dijon mustard, maple syrup, oregano, and bay leaves. Stir well to combine.

Simmer to Perfection (15-20 minutes) Bring mixture to a gentle simmer, then reduce heat to medium-low. Cover with a lid slightly ajar (or use a vented lid) and simmer for 15-20 minutes, until carrots are tender and sauce has thickened to coat the back of a spoon.

Finish and Serve Remove bay leaves and taste for seasoning, adjusting salt and pepper as needed. Garnish with fresh parsley if desired.

Serve with pasta or mashed potatoes, or your favorite veggies.

Serving Suggestions

This bourguignon pairs beautifully with:

• Creamy Vegan Mashed Potatoes (try Yukon Gold for extra richness)
• Wide noodles like tagliatelle or pappardelle (use vegan pasta)
• Crusty sourdough bread for soaking up the sauce
• Roasted root vegetables for a complete comfort meal

Wine Pairing: Serve with the same red wine used in cooking, or try a slightly lighter Pinot Noir to complement without competing.

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Make-Ahead and Storage Tips

Advance Preparation: This dish actually improves overnight as flavors meld. Prepare completely and refrigerate for up to 3 days.

Reheating: Warm gently over medium-low heat, adding a splash of broth if needed to loosen the sauce.

Freezing: Freeze for up to 3 months, though mushroom texture may soften slightly. Thaw overnight in refrigerator before reheating.

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Recipe Variations

Slow Cooker Method: Brown mushrooms and onions as directed, then transfer to slow cooker with remaining ingredients. Cook on low 4-6 hours or high 2-3 hours.

Protein Additions:

• Add 1 cup cooked lentils in the last 5 minutes
• Stir in chunks of jackfruit for a “pulled” texture
• Include cubed firm tofu, pan-seared first

Seasonal Variations:

• Fall: Add diced parsnips with carrots
• Winter: Include cubed butternut squash
• Spring: Finish with fresh peas and herbs

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Frequently Asked Questions

Q: Can I use cooking wine instead of drinking wine? A: I recommend using wine you’d drink. Cooking wine often contains added salt and preservatives that can affect flavor.

Q: What if I don’t have tamari? A: Soy sauce works fine, or try a splash of balsamic vinegar for depth without the soy.

Q: Can I make this oil-free? A: Yes! Sauté vegetables in a few tablespoons of broth instead, adding more as needed to prevent sticking.

Q: Why are my mushrooms watery? A: Make sure your pan is hot enough and don’t overcrowd. Let mushrooms brown properly before stirring.

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Nutritional Highlights

This recipe provides:

• High fiber from mushrooms and vegetables
• Antioxidants from red wine and tomatoes
• B vitamins especially from mushroom variety
• Low calorie density with high satiety

Per serving (1/4 recipe): Approximately 225 calories, 5g fiber, 9g protein

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Why This Recipe Works for Everyone

Whether you’re fully vegan, trying Meatless Monday, or simply looking for a lighter version of the French classic, this mushroom bourguignon delivers satisfaction without compromise. The combination of textures and that deep, wine-rich sauce creates the same comfort food experience that makes the original so beloved.

I’ve served this to devoted meat-eaters who couldn’t believe plant-based could taste so good, and to vegan friends who finally felt like they weren’t missing out on classic comfort food. It’s become my go-to recipe for entertaining because it’s elegant enough for guests but simple enough for weeknight dinners.

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Related Recipes You Might Love:

• Mushroom Rapini Gnocchi
• Easy Comforting Vegan Stew
• Vegan Rosé Pasta with Spinach and Sauteed Mushrooms

This recipe was originally posted on November 1st, 2019 but has since been updated for clarity and additional information. The recipe itself has remained unchanged.