Vegan Mushroom Bourguignon

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.

Course Main Course

Cuisine French

Keyword Comforting

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 228kcal

Author THF

Ingredients

Vegetables & Aromatics

2 tbsp avocado oil (or neutral cooking oil)
1 large yellow onion diced
2 cloves garlic minced
2 lbs mixed mushrooms cut into 1-inch chunks*
2 large carrots peeled and sliced into ½-inch rounds
1 tsp Himalayan salt
1 tsp ground black pepper

Sauce Components

2 cups vegetable broth
1 cup good drinking red wine
3 tbsp tomato paste
2 tbsp tamari sauce
1 tbsp Dijon mustard
1 tbsp pure maple syrup
1 tsp dried oregano
2 bay leaves

For serving

Fresh parsley, chopped (optional)
Mashed potatoes, pasta, or crusty bread

US Customary - Metric

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.
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.

Notes

*Using multiple mushroom varieties is crucial for texture and flavor depth. Try a combination of all or any of the following:

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

Nutrition