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50-Minute Vegan Mushroom Bourguignon

4.88 from 8 votes
Ultra cozy and rich vegan mushroom bourguignon, ready in 50-minutes! A hearty and comforting stew made with mushrooms, carrots and onion simmered in a gourmet red wine vegetable broth. Served with vegan buttery mashed potatoes for a classic take on this French dish.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
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Nov 21, 2022 (Last updated Jan 26, 2026) by Hannah Sunderani

Hiya friends! Today I’m sharing with you this ultra cozy vegan mushroom bourguignon recipe. This recipe is originally from my Two Spoons Cookbook. Mushroom bourguignon is a French-inspired vegan meal made by simmering mushrooms, carrots and onions in rich and flavourful red wine vegetable broth. Served over the most perfect, buttery mashed potatoes.

It’s a gourmet and comforting main dish that’s great for vegans and vegetarians, and it’s simple enough to make mid-week.

Now without further ado, let’s get to making the best vegan bourguignon you’ve ever tasted!

image of mushroom bourguignon in a big dutch oven with a wooden spoon in the middle mixing it all together

This Mushroom Bourguignon Recipe is…

  • Hearty 
  • Rich and flavourful
  • Gluten-free 
  • The ultimate comfort dish
  • Easy to make
  • Perfect for leftovers
  • Freezer friendly
  • Husband approved

Featured Review

4.88 from 8 votes
“Hi Hannah. I tried this today and it is a keeper. It was so delicious. Thanks for providing simple yet super tasty recipes.” -Jill

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all of the ingredients required to make mushroom bourguignon separated into individual bowls.

Ingredient Notes

This recipe has two components: the mushroom bourguignon stew and mashed potatoes. The main ingredients you’ll need to make this cozy stew are: 

  • Shallots – Shallots are similar to onions, but more mild and delicate in flavour. I’ve made this recipe with pearl onions and it’s equally as delicious.
  • Mushrooms – Necessary to make mushroom bourguignon, of course! I prefer to use cremini mushrooms, but you can use any mixture of brown mushrooms. For the best, deep flavoured bourguignon, avoid using white mushrooms. 
  • Red Wine – Pinot Noir is a popular choice when making bourguignon because it is an ode to the dish’s origin – the Burgundy region of France. Use your favourite full-bodied red wine. It doesn’t need to be expensive! I’ve tried this with multiple red wines I have on hand at home, and they always work great! If you don’t drink wine you can also swap the red wine for tart cherry juice or pomegranate juice – I’ve tried this and it’s pretty good!
  • Vegetable broth – The traditional dish is typically made with beef broth or beef stock, but vegetable broth is the perfect swap and makes the base of this stew naturally vegan. Bold flavours are added through other ingredients.
  • Tamari – Adds umami flavour and adds saltiness. You can also use soy sauce if you have it, too! 
  • Fresh herbs – I absolutely love using fresh herbs to make bourguignon. You simply can’t create the same fresh, aromatic stew with dried herbs. Consider adding a few fresh herb plants to your home kitchen so you always have some on hand.
mushroom bourguignon being scooped into a big bowl of mashed potatoes.

How to Make Mushroom Bourguignon

Making this mushroom bourguignon is really simple and straight forward. It takes only 50 minutes as opposed to an entire day of slow roasting! Yet the flavours are just as luxurious and decadent. Here’s how to do it.

image of shallots soaking in hot water
Add shallots to a bowl and pour hot water over top. Let sit 3 minutes.
image of salad peeled on a wood cutting board and ready to be chopped.
Easily peel off the skins and slice into quarters.
image of mushrooms in a dutch oven being cooked until browned.
Cook mushrooms until golden browned. Remove from the pot.
image of shallots and carrots in a dutch oven cooked until softened.
Add the shallots and carrots and cook until softened, sprinkle in the flour and mix.
image of broth and tamari poured into in dutch oven with the mushrooms and carrots
Add the cooked mushrooms, broth, tamari and red wine. Bring to a simmer.
image of the mushroom bourguignon in a dutch oven with bay leaf and thyme.
Add the bay leaf and fresh thyme.
image of mushroom bourguignon in a big dutch oven with a wooden spoon in the middle mixing it all together
Simmer until the bourguignon is reduced and thickened.
image of a dutch oven with mushroom bourguignon being spooned to showcase the thick and decadent consistency.
Scoop and serve!
mushroom bourguignon being scooped into a big bowl of mashed potatoes.
Enjoy over a bowl of creamy mashed potatoes.
mushroom bourguignon on top of a bowl of mashed potatoes on a wood backdrop.
Bon appetit!

Watch me make this mushroom bourguignon on my YouTube Cooking Show, Vegan Afternoon with Two Spoons!

Storage Tips 

I recommend storing the mushroom bourguignon and vegan mashed potatoes separately in airtight containers. Both will last in the refrigerator for up to 4 days. The bourguignon can also be stored in the freezer for up to 3 months. If frozen, thaw before reheating.

image of mushroom bourguignon in a big bowl with mashed potatoes and a spoon scooping up the delicious meal!

So there we have it! My deliciously vegan Mushroom Bourguignon from The Two Spoons Cookbook. I’m thrilled to be sharing this cookbook recipe exclusive with you – it’s warm, cozy and so comforting for the cooler months. Perfect for date-night and a recipe to impress!

For more French-inspired vegan recipes worth sharing with the whole family, make sure to check out the Two Spoons cookbook. It’s got over 100 French-Inspired vegan dishes like this one that you’re sure to love.

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

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GF

50-Minute Vegan Mushroom Bourguignon

4.88 from 8 votes
By Hannah Sunderani
Ultra cozy and rich vegan mushroom bourguignon, ready in 50-minutes! A hearty and comforting stew made with mushrooms, carrots and onion simmered in a gourmet red wine vegetable broth. Served with vegan buttery mashed potatoes for a classic take on this French dish.
Print Recipe Pin Recipe
mushroom bourguignon on top of a bowl of mashed potatoes on a wood backdrop.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Serves 6 people

Ingredients

Bourguignon

  • 12 shallots
  • 6 tbsp vegan butter , divided
  • 1 lb cremini mushrooms (450 g)
  • 2 large carrots , peeled and roughly chopped
  • 3 cloves garlic , finely chopped
  • ¼ tsp sea salt
  • 1 tbsp tomato paste
  • 2 tbsp gluten-free all-purpose flour
  • 1 cup dry full-bodied red wine
  • 2 cups vegetable broth
  • 1½ tbsp tamari
  • 1 tbsp pure maple syrup
  • 6 sprigs fresh thyme (tied together with twine)
  • 2 bay leaves

Mashed Potatoes

Instructions

Bourguignon:

  • Make the Bourguignon:In a small bowl, cover the shallots with boiling water and let soak for 3 minutes. Drain and rinse. (This makes them easier to peel.) Peel the skin off the shallots and discard. Cut small shallots in half lengthwise and bigger shallots into quarters.
  • Heat 2 tablespoons of the vegan butter in a large pot over medium heat. Add half of the mushrooms, increase the heat to medium-high, and cook, stirring occasionally, until the mushrooms are lightly browned, about 6 minutes. Transfer the mushrooms to a medium bowl.
  • Repeat with another 2 tablespoons of the vegan butter and the remaining mushrooms. Transfer the mushrooms to the bowl with the first batch of mushrooms.
  • In the same pot over medium heat, melt the remaining 2 tablespoons vegan butter. Add the shallots, carrots, garlic, and salt. Cook, stirring often, until the vegetables start to soften, about 10 minutes. Add the tomato paste and flour and stir to incorporate. Pour in the red wine, vegetable broth, tamari, and maple syrup. Then add the mushrooms. Stir to combine.
  • Toss in the thyme and bay leaves and bring the stew to a simmer over medium-high heat. Cook until the sauce has thickened and reduced and the veggies are cooked through, 20 to 30 minutes. Taste, and add more salt or a splash more tamari, if needed. Remove the thyme and bay leaves and discard. Cover with a lid and keep warm over low heat until ready to eat.

Mashed Potatoes:

  • Bring a large pot of salted water to a boil over medium-high heat. Add the potatoes and cook until fork-tender, 12 to 15 minutes. Drain the potatoes and return to the pot. Using a potato masher or immersion blender, blend until fairly smooth.
  • In a small saucepan, heat the vegan butter and almond milk over medium heat, whisking to combine.(Alternatively, you can use the microwave for warming.) Fold the buttery milk into the potatoes. Add ¼ cup of the coconut yogurt, salt, and pepper and fold again to combine. Add up to ¼ cup more coconut yogurt if the mashed potatoes taste too dry. Serve the buttery mashed potatoes topped with the mushroom bourguignon.

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Notes

STORAGE:
Store the bourguignon and mashed potatoes separately in airtight containers in the refrigerator for up to 4 days. The bourguignon can be stored in the freezer for up to 3 months. If frozen, thaw before reheating.
(Recipe calls for gluten-free all purpose flour and gluten-free tamari, but you can use regular flour and tamari if you’re not gluten-free). 

Approvals

Nutrition

Calories: 499kcal | Carbohydrates: 62g | Protein: 9g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 1253mg | Potassium: 1592mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4915IU | Vitamin C: 54mg | Calcium: 118mg | Iron: 3mg
DID YOU

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  1. I love watching you ! Your energy is contagious , I made this and to my own taste there wasn’t enough mushrooms for the sauce ratio . I added 5 oz of mushrooms and reduced the broth , 3 cups liquid is too much for the amount or vegetable . I did one cup of wine and 1 cup of broth with more mushrooms , it has to be substantial for a meal and this was too saucy not enough veggies but the recipe is amazing. For any seasoned home cook this is an adjustable recipe good base ! Thank you

    Reply

  2. We really enjoyed this recipe. We love mushrooms but don’t have many recipes where they are the star. It was easy to make and really yummy. Thanks so much for sharing.

    Reply

  3. It was so delicious and I’m happy that I made enough for tomorrow nigjt! Way too good and perfect for a cozy night in!! Thank you!!
    Tracy

    Reply

  5. Hi Hannah.
    I tried this today and it is a keeper. It was so delicious. Thanks for providing simple yet super tasty recipes.

    Reply