This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it's also surprisingly low calorie!).
If you want a hearty winter warmer to serve to guests, which sounds super fancy, but is actually really easy to make... mushroom bourguignon is the dish for you. Pretend you're posh and wow your friends with this French veggie stew, which you actually prepared in about 20 minutes!
What is mushroom bourguignon?
This mushroom bourguignon (pronounced 'bour-gin-yon'... kind of) is based on a French dish called boeuf bourguignon. If you speak even a little French, you'll know that boeuf means beef, so obviously the original recipe isn't vegetarian - it's a rich beef stew made with red wine.
This version is totally vegetarian - in fact it's actually vegan too! The beef is replaced by some 'meaty' mushrooms (don't hate me for saying that, meat eaters), along with baby carrots and baby onions*.
*(no actual babies were harmed in the making of this dish)
Vegan beef bourguignon
This hearty vegan stew begins by frying off the vegetables in a dash of oil. Since whole baby onions and baby carrots need a fair bit of cooking, they won't really soften up at this stage, but the mushrooms will, releasing the juices that will ultimately give heaps of flavour to the casserole's rich sauce.
Don't forget plenty of garlic too!
Red wine
Next, add a good slosh of red wine - almost a cupful.
I'm actually not a red wine drinker, at all - I don't like it much. But it works really well in this mushroom bourguignon, giving the sauce a beautiful deep flavour. So don't worry if you're not a red wine fan either - you might still love this mushroom bourguignon!
As the name of the dish suggests, it's traditional to use a Burgundy wine to make a bourguignon (the French region of Bourgogne is known as Burgundy in English). But, since I'm not overly fussed with authenticity, I just used any old cheap red wine (don't hate me for saying that, French people), and it still worked beautifully.
Hearty baked stew
After adding some fresh thyme, bay leaves, and a glug of veggie stock, it's time to bake the stew in the oven. This helps the sauce to intensify, releases all the flavour from the herbs, and softens the onions and carrots.
If you have a big casserole dish that can be used both on the hob and in the oven, you'll save yourself some washing up. I used my enormous cast iron Le Creuset casserole dish (Amazon UK* / Amazon US*). It's almost worth cooking up this kind of big stew just so I can use that thing - love it.
How do I serve mushroom bourguignon?
After 40 minutes or so in the oven, your mushroom bourguignon is ready to eat!
I served mine with mashed potato - it's the perfect combination. Rich gravy poured over creamy mash, with all those hearty veggies. The best comfort food ever (and pretty healthy too, if you ignore the wine!).
If you're not a fan of mashed potato, I find you very strange (don't hate me for saying that, mashed potato haters), but luckily this mushroom bourguignon is really versatile. It would also be great served with boiled potatoes, pasta, crusty bread, or just about anything else. It's hard to go wrong with a good gravy.
How can I adapt this mushroom bourguignon recipe?
As always, feel free to make this recipe your own! There are all sorts of ways you could adapt the recipe to give it your own flair. Here are a few ideas:
- Add a tin of chickpeas or butter beans to make your casserole extra hearty.
- Add some vegetarian sausages for a tasty sausage stew (just fry them off a bit before adding!).
- Or, use 'fake beef' pieces for a more realistic take on beef bourguignon.
- Use different vegetables - anything that's great cooked for a long time. Root vegetables (e.g. parsnips) will all work well!
- Instead of serving with mashed potato, add some baby potatoes to the stew itself so they can soak up the gravy.
- Add a pastry top to make a beautiful mushroom bourguignon pie, much like I did when I made my mushroom stroganoff pie (this would be a great way to use up any leftovers!)
- Add a splash of cream to the finished stew for an extra indulgent dish.
Whatever you do, it's hard to go wrong with this kind of hearty comfort food.
Is mushroom bourguignon healthy?
Despite the fact that this mushroom bourguignon is really rich and hearty, it's actually surprisingly low calorie - less than 200 calories a bowl! Of course, by the time you've added a huge heap of buttery mashed potatoes, it's going to be significantly more than that, but you can certainly go easy on the side dishes if you're trying to keep things light.
As well as being pretty low calorie, this mushroom bourguignon is also high in fibre and iron, and super high in vitamin D (it's all those mushrooms!).
Who says comfort food can't have a place in a calorie controlled diet?! This mushroom bourguignon certainly can!
Mushroom Bourguignon
If you've cooked this recipe, don't forget to leave a star rating!
Print Pin CommentIngredients
- 250 g (~ 9 oz) baby onions
- 250 g (~ 9 oz) baby carrots
- 1 tablespoon oil
- 850 g (~ 1 ¾ lb) mushrooms, cut into chunky pieces (I used chestnut mushrooms and mini portobellos)
- 4 cloves garlic, minced
- 185 ml (~ ¾ cup) red wine
- 2 tablespoon tomato puree / paste
- 1 small bunch fresh thyme
- 2 bay leaves
- 250 ml (~ 1 cup) vegetable stock
- Black pepper
Instructions
- Peel the baby onions, and remove the tops and tails, but otherwise leave whole. Also top and tail the baby carrots.
- Heat the oil in a large pan (if you use a large casserole dish that can also go in the oven, that will save on washing up!), and add the mushrooms, baby carrots and baby onions. Cook over a medium heat for 5-10 minutes, adding the garlic for the last couple of minutes of cooking time. The mushrooms should be soft and should have released their juices. The carrots and onions will still be quite hard.
- Add the red wine, and turn up the heat. Simmer for a few minutes, then add the remaining ingredients. Mix well to combine.
- If needed, transfer the mixture to an oven-safe casserole dish. Cover with a lid or some foil, and bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until the carrots and onions are cooked to your liking. Check the seasoning, and serve hot.
Video
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Mushroom lover? Try my mushroom-stuffed cheesy potato cakes!
leyre says
i never ever comment on recipes, but this one is really worth it. i made it tonight for christmas eve dinner and it was one of the most delicious things i’ve had in a long time.
it was a bit time consuming but it really paid off.
thank you!!
Becca Heyes says
Thank you so much! That's so lovely to hear. And I very much appreciate you taking the time to comment :)
Mr John A Trew says
Tasty but I would definitely flour the veg before adding the wine and stock
Laura says
The recipe is amazing! I will definitely make it again. However, one thing I have an issue with - 20 minutes prep to make the recipe. It took me 40 minutes to do the prep and initial cooking before putting it into the oven. Cutting and peeling the little onions takes f-o-r-e-v-e-r! Wiping off all of the mushrooms takes quite a while as well. So, if all of the veggies were cleaned and cut up then it would take less than 20 minutes prep. What am I doing wrong? Trust me it IS WORTH THE TIME it takes, soooooo delicious!
Becca Heyes says
Haha yes those little baby onions are a bit fiddly - feel free to swap them for big onions if you want to cut down on pre time!
Sarah says
I’ve made this twice now and I’m sure I’ll make it again. Family favorite even with kids. Easy and delicious, perfect for a rainy day! Thank you for sharing!
Becca Heyes says
Thanks Sarah, glad you all enjoy it! :)
Davo says
If you don't want to buy red wine, Tesco do a red wine stock pot, and Morrison's list an Oxo wed wine stock pot, but I have never found it in stock. Tesco also do a white wine one.
Jacqui says
I have made this recipe in the slow cooker and, although it has been cooking for hours, it is incredibly 'watery'. Do you recommend thickening the gravy with cornflour? Thank you
Becca Heyes says
This isn't a slow cooker recipe, so you're right that it will definitely end up a bit more watery that way, as slow cookers don't allow any steam to escape. I haven't tried this recipe in a slow cooker, but I'd try either reducing it a little on the stovetop, or you could also try mixing in a cornflour slurry.
Jacqui says
Thank you for your extremely expedient response - it is greatly appreciated. My slow cooker does a hole in the lid for releasing the steam but I have now removed the lid and turned the cooker up to high. My goodness! The 'gravy' has already considerably reduced and that flavour!!! It is so incredibly rich - absolutely amazing! Thank you so very much for sharing this wonderful recipe. I cannot wait for my husband to try it later - he will adore it too. He is not a vegetarian but loves vegetarian food (which is just as well as that is all I will cook :) ). Thank you so much once again x
Becca Heyes says
Ahh thanks for the update Jacqui! So glad you were able to reduce it a bit, and that you enjoyed it :)
Savannah says
I added a big heap of salted butter after taking it out of the oven and it really changed the game. Paired with a baguette omg!!!!
Becca Heyes says
Sounds incredible!
Laurie Melson says
This looks so yummy!A great dish to make and eat on a cold winter day. Did not make yet, but definitely will. Copied the recipe in my recipe file. Thank you!!
Becca Heyes says
Hope you enjoy it! :)
Roni says
Can you make this ahead and freeze?
Becca Heyes says
Absolutely :)
Jackie says
I looked at a few recipes for this but the picture of this looked good. Made it last Sunday and it was great. Had it with horseradish mash. Had enough left for the next day and put savory cobblers on top. A winner every time
Becca Heyes says
Ooh sounds amazing with a cobbler topping! Glad you enjoyed it, thanks Jackie!