A rich, deeply savory stew of browned mushrooms, pearl onions and carrots in a glossy red-wine tomato sauce with a meaty, silky texture. Spoon it over mashed potatoes, polenta, or crusty bread for a comforting vegan main.
A Plush, Wine-Scented Mushroom Stew for Cozy Nights
All the deep, savory comforts of a classic bourguignon—without the meat—thanks to browned mushrooms, red wine, and a glossy tomato-wine sauce that clings to every spoonful.
This is the kind of dish you make when you want comfort with a little ceremony: rich, silky, and unapologetically cozy. Cremini and shiitake mushrooms provide the meaty chew and umami backbone, while pearl onions and carrots add sweet, caramelized notes. The result is a stew that feels indulgent but comes together from everyday pantry items—perfect for a simple weeknight or a show-off dinner where the sides do the talking (mashed potatoes, polenta, or crusty bread all approve).
A few technique touches make the difference between good and unforgettable. Pat the mushrooms dry and brown them in a single layer, working in batches so they develop deep color instead of steaming. Blooming tomato paste with garlic and a splash of dry red wine gives the sauce that glossy, concentrated flavor, and a sprinkle of flour helps everything thicken into a velvety coating. A hit of tamari rounds out the savory profile so the stew never needs meat to taste substantial.
This recipe plays well with advance prep: it actually benefits from sitting overnight, when the flavors marry and the sauce deepens. Reheat gently on the stove, add a knob of vegan butter and a grind of pepper, and you’ll have dinner in a hurry. Watch for visual cues—the mushrooms should be dark and caramelized, the sauce shiny and reduced—then ladle generously and enjoy the kind of bowl that makes the house smell like comfort.
Ingredients
How to Make Vegan Mushroom Bourguignon
- Clean mushrooms with a damp towel and trim stems; slice cremini and thinly slice larger shiitake caps so pieces are bite-sized. Pat dry to help them brown.
- Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat and add 1 tbsp olive oil and 1 tbsp vegan butter. Cook mushrooms in a single layer in 2 batches, without crowding, until deeply browned (6–8 minutes per batch); transfer browned mushrooms to a bowl.
- Add the remaining 1 tbsp olive oil to the pot, then add pearl onions, chopped yellow onion, and sliced carrots; sauté until softened and edges begin to caramelize, about 8–10 minutes.
- Stir in minced garlic and tomato paste and cook 1 minute to bloom the tomato flavor. Sprinkle the flour over the vegetables and stir to coat, cooking 1–2 minutes more.
- Pour in the red wine to deglaze the pan, scraping up browned bits, and simmer until the wine is reduced by about half, 6–8 minutes.
- Return the browned mushrooms to the pot and add the vegetable broth, tamari, balsamic vinegar, thyme sprigs, and bay leaf. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer until the sauce thickens and carrots are tender, 20–25 minutes.
- Remove thyme sprigs and bay leaf, then stir in the remaining 1 tbsp vegan butter for sheen and richness. Taste and adjust seasoning with kosher salt and black pepper as needed; if sauce is too thin, simmer uncovered a few minutes to reduce, or add a splash of broth if too thick.
- Serve hot, garnished with chopped fresh parsley. This bourguignon is excellent spooned over mashed potatoes, creamy polenta, or thick slices of crusty bread.
Recipe Card
Vegan Mushroom Bourguignon
A rich, deeply savory stew of browned mushrooms, pearl onions and carrots in a glossy red-wine tomato sauce with a meaty, silky texture. Spoon it over mashed potatoes, polenta, or crusty bread for a comforting vegan main.
- Prep
- 20 min
- Cook
- 40 min
- Servings
- 4
Ingredients
Instructions
- Clean mushrooms with a damp towel and trim stems; slice cremini and thinly slice larger shiitake caps so pieces are bite-sized. Pat dry to help them brown.
- Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat and add 1 tbsp olive oil and 1 tbsp vegan butter. Cook mushrooms in a single layer in 2 batches, without crowding, until deeply browned (6–8 minutes per batch); transfer browned mushrooms to a bowl.
- Add the remaining 1 tbsp olive oil to the pot, then add pearl onions, chopped yellow onion, and sliced carrots; sauté until softened and edges begin to caramelize, about 8–10 minutes.
- Stir in minced garlic and tomato paste and cook 1 minute to bloom the tomato flavor. Sprinkle the flour over the vegetables and stir to coat, cooking 1–2 minutes more.
- Pour in the red wine to deglaze the pan, scraping up browned bits, and simmer until the wine is reduced by about half, 6–8 minutes.
- Return the browned mushrooms to the pot and add the vegetable broth, tamari, balsamic vinegar, thyme sprigs, and bay leaf. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer until the sauce thickens and carrots are tender, 20–25 minutes.
- Remove thyme sprigs and bay leaf, then stir in the remaining 1 tbsp vegan butter for sheen and richness. Taste and adjust seasoning with kosher salt and black pepper as needed; if sauce is too thin, simmer uncovered a few minutes to reduce, or add a splash of broth if too thick.
- Serve hot, garnished with chopped fresh parsley. This bourguignon is excellent spooned over mashed potatoes, creamy polenta, or thick slices of crusty bread.
Nutrition
- Carbohydrates
- 29
- Saturated Fat
- 3
- Sodium
- 800
- Fiber
- 3.5
- Unsaturated Fat
- 9.5
- Protein
- 8
- Fat
- 13
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 330
- Sugar
- 5