GF

Mushroom Bourguignon

5 from 2 votes
Ultra cozy mushroom bourguignon. Vegan and gluten-free! A hearty and comforting stew that's so easy to make with impressive taste! Restaurant worthy and perfect for date-night! Classically served with vegan buttery mashed potatoes.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
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Nov 21, 2022 by Hannah Sunderani

Mushroom Bourguignon

Hiya friends! Today I’m sharing with you this ultra cozy mushroom bourguignon recipe. This recipe is originally from the Two Spoons Cookbook, but it’s so good, I had to add it to the blog as a cookbook recipe exclusive to share it with all of you, too! Mushroom bourguignon is a French-inspired vegan meal made with a rich and velvety broth and served over the most perfect, buttery mashed potatoes.

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.

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

mushroom bourguignon scooped onto mashed potatoes in a white bowl and served with a silver spoon.

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

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. 
  • 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. 
  • Tomato paste – Intensifies the flavour and adds richness. A little goes a long way! 
  • Flour – In order to make this stew gluten-free friendly as well as vegan, I tested this recipe using gluten-free all purpose flour. If you are not gluten-free or have all purpose flour you’d like to use up, feel free to use it 1:1!
  • 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! 
  • 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. I used tamari to keep this stew gluten-free, but 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.

How to Make Mushroom Bourguignon

  1. Begin by preparing the shallots. In a small bowl, cover the shallots with boiling water and soak for about 3 minutes before draining and rinsing. This is going to make them easier to peel. Once drained, peel the skin off the shallots, then cut the small shallots in half lengthwise and bigger shallots into quarters. 
  2. Next brown the mushrooms. Heat 2 tablespoons of 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. Once browned, transfer the mushrooms to a medium bowl then repeat the process with the remaining mushrooms. (Cooking the mushrooms in 2 batches helps with browning as they’re not overcrowded).
  3. Start the bourguignon. In the same pot over medium heat, melt the remaining 2 tablespoons of vegan butter. Add the shallots, carrots, garlic, and salt. Cook, stirring often, until the vegetables start to soften, about 10 minutes. 
  4. Add the remaining ingredients, stir to combine, then bring the mushroom bourguignon to a simmer over medium-high heat. Cook until the sauce has thickened and reduced, about 20 to 30 minutes. 
  5. Once the vegetables are tender and the sauce has thickened, remove the sprigs of fresh thyme and bay leaves and discard. Taste, and season with additional salt or tamari to taste. 

How to Make Vegan Mashed Potatoes

  1. 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. 
  2. Drain the potatoes and return them to the pot. Using a potato masher or immersion blender, mash until smooth and creamy. 
  3. Prepare a warm buttery milk. In a small saucepan, heat the vegan butter and almond milk over medium heat, whisking to combine. Pour over the mashed potatoes and fold to combine. Add coconut yogurt, plus salt and pepper to taste and fold again to combine.
  4. Serve the mushroom bourguignon over the buttery mashed potatoes! 
mushroom bourgiuignon recipe showcasing the buttery mashed potatoes

Recipe FAQs

Do mushrooms need to be washed?

It may come to surprise you that many chefs recommend not washing your mushrooms at all! The reason being, mushrooms are very sensitive to excess moisture. If you thoroughly rinse mushrooms to clean them before cooking, they can become waterlogged and make your mushrooms slimy and mushy.

If your mushrooms do have obvious dirt on them, use a dry paper towel or clean tea towel to brush the dirt off the mushrooms. To learn how to store your mushrooms for longterm freshness, check out my extensive guide on how to store vegetables!

What kind of wine is best for bourguignon?

I recommend a dry, full-bodied red wine like Cabernet Sauvignon, Pinot Noir, Malbec, or Merlot. Check Barnivore to find a vegan-friendly wine. 

What can I use instead of red wine in bourguignon?

The wine completely cooks out of the stew, but if you prefer to cook without alcohol, substitute the red wine with unsweetened pomegranate juice, unsweetened cranberry juice, or additional broth. 

What is a good substitute for butter in mashed potatoes?

If you are out of vegan butter, substitute a quality extra virgin olive oil in its place. It will create a similar, rich and buttery flavor in your mashed potatoes. 

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.

Additional Recipes Using Mushrooms You May Like

mushroom bourguignon scooped onto buttery mashed potatoes in a white bowl

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

Mushroom Bourguignon

5 from 2 votes
Ultra cozy mushroom bourguignon. Vegan and gluten-free! A hearty and comforting stew that's so easy to make with impressive taste! Restaurant worthy and perfect for date-night! Classically served with vegan buttery mashed potatoes.
mushroom bourgiuignon recipe showcasing the buttery mashed potatoes
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
  • tbsp tamari
  • 1 tbsp pure maple syrup
  • 6 sprigs fresh thyme (tied together with twine)
  • 2 bay leaves

Mashed Potatoes

  • 3 lbs white potatoes , cut into chunks
  • ½ cup vegan butter
  • ½ cup almond milk
  • ¼ to ½ cup plain coconut yogurt
  • ¾ teaspoon sea salt
  • ¼ teaspoon pepper

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.

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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and hashtag it #twospoons

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