Mushroom Bourguignon

This blog post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it’s also surprisingly low calorie!).

Portion of vegan mushroom bourguignon in a bowl with mashed potatoes.

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!

Large casserole dish filled with mushroom bourguignon.

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)

Portion of mushroom bourguignon and mashed potato in a bowl.

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!

Uncooked baby onions, baby carrots and mushrooms in a large Le Creuset casserole dish.

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.

Onions, carrots and mushrooms in a large casserole dish with bay leaves and fresh thyme.

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.

Mushroom bourguignon with carrots and onions in a large casserole dish.

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.

Vegetarian bourguignon in a casserole dish with carrots and onions.

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.

Vegetarian mushroom bourguignon in a bowl with mashed potato.

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!

Portion of vegan bourguignon with mashed potatoes in a bowl.
A bowlful of rich mushroom bourguignon stew served over mashed potato.

Mushroom Bourguignon

This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it's also surprisingly low calorie!).

If you’ve cooked this recipe, don’t forget to leave a star rating!

4.94 from 161 votes
Print Pin Comment
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 184kcal
Author: Becca Heyes

Ingredients

  • 250 g (~ 9 oz) baby onions
  • 250 g (~ 9 oz) baby carrots
  • 1 tbsp oil
  • 850 g (~ 1 3/4 lb) mushrooms, cut into chunky pieces (I used chestnut mushrooms and mini portobellos)
  • 4 cloves garlic, minced
  • 185 ml (~ 3/4 cup) red wine
  • 2 tbsp 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

Nutrition Facts
Mushroom Bourguignon
Amount Per Serving (1 portion)
Calories 184 Calories from Fat 39
% Daily Value*
Fat 4.3g7%
Saturated Fat 0.5g3%
Cholesterol 0mg0%
Sodium 64mg3%
Potassium 1081mg31%
Carbohydrates 24.5g8%
Fiber 6.2g25%
Sugar 10.2g11%
Protein 8.7g17%
Calcium 97mg10%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

Tried this Recipe? Leave a Comment!Comments and star ratings really help support the site – thank you!

Mushroom lover? Try my mushroom-stuffed cheesy potato cakes!

Save This Recipe (New)

💾 Save this recipe! Enter your email and I'll send the recipe straight to your inbox, so you'll never lose it again. Plus, you'll receive 1-2 emails per week with new recipes, and a FREE e-cookbook!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




172 Comments

  1. I can’t get fresh thyme so how much dried thyme should I use? Thanks and looking forward to trying this recipe as I have all the other ingredients on hand.

  2. Wow! This was spectacular. Made this over some creamy mashed potatoes and it was just delicious. I added two stalks of celery to it, but that was my only change and I don’t think it made much of a difference. Made my house smell incredible. I was surprised by how complex the flavors were for such simple ingredients. This is going into my regular rotation. Thank you!5 stars

  3. I love this recipe. I add a little chilli powder and some Henderson’s relish and it’s delicious, always serve it with leek mash. It’s a staple in our home now.5 stars

  4. This recipe is fabulous, so good. and so easy. If you served this to a meat eater they wouldn’t even miss the meat.5 stars

  5. Super easy to make! The flavors all came together, I used champion mushrooms instead which they really held onto the flavors. I had it over sweet mash potatoes. If your thinking about giving this recipe a go I say go for it!5 stars

  6. Just made this tonight for dinner! Excellent recipe!!! Only change was I added a bit of Worcestershire for depth of flavor…otherwise exactly as written. So SO good!5 stars

  7. FANTASTIC! I did thicken it after it had baked for 40 minutes. Set it on burner, increased heat to get it boiling, then added a mixture of 1 tablespoon corn starch with 2 tablespoons broth. Cooked until thickened. Divine served over noodles!5 stars

  8. If you don’t drink Red wine, you can get red wine stock pots from Tesco or Oxo. I haven’t tried this yet but will soon. My wife is veggie so I will probably make this for her and the beef one for me as I don’t like mushrooms. I usually do my beef bourguignon I’d the slow cooker, do you thing the mushroom one will do in the slow cooker also? We have two small slow cookers.

    1. Great idea! I haven’t tried this in the slow cooker, but I don’t see why it wouldn’t work! It might end up a bit thin, as the mushrooms will release a lot of liquid that won’t be able to evaporate, so maybe add less liquid stock to begin with.

  9. Hi from Sydney, where despite it being mid-summer, it’s about 17C, with heavy rain today. Felt like a winter recipe was needed tonight. We loved this with mashed potato :) Thanks!5 stars