This flavorful mushroom bourguignon is a vegan take on the French classic, boeuf bourguignon. Served over creamy mashed potatoes, it’s next-level comfort food. Perfect for the holidays and easily made gluten-free!

Vegan mushroom bourguignon served over mashed potatoes.

What is Mushroom Bourguignon?

When I first began my cooking journey one of the most exciting dishes I ever made was the French classic Boeuf Bourguignon, aka, Beef Bourguignon by Julia Child. It called for generous amounts of red wine and enough butter to start a dairy. For extra drama, I poured brandy on top and lit it on fire. It was beyond delicious, and everyone loved it!

Mushroom bourguignon is a vegan adaptation of beef bourguignon where mushrooms and pearl onions are cooked into a rich hearty stew and served over mashed potatoes.

You can imagine my delight in gathering the same umami flavors of the traditional recipe all in one big pot with mushrooms as the hero of the story. So go ahead, channel your inner Julia Child, and make this robust vegan mushroom bourguignon. She would be proud!

Vegan mushroom bourguignon on a holiday table.

Ingredients You’ll Need

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. Let’s take a deeper look at what you’ll need and why.

Mushroom mixture- Choose a variety of mushrooms such as lion’s mane, shiitake, and oyster mushrooms for a deeply flavorful stew.

Pearl onions- These are small white onions that have a delicate taste. Scroll down for tips on how to peel them!

Shallots– We use mild sweet shallots in place of yellow onions in this gourmet dish.

Carrots- lend a hint of sweetness, body, and increased depth of flavor.

Garlic- for savory umami.

Tomato paste- This adds a slightly acidic flavor layer and additional richness.

All-purpose flour- When mixed with a fat, such as butter, and a liquid, such as vegetable broth, it creates a roux needed to thicken the stew. Use 1 to 1 gluten-free flour to make this recipe gluten-free.

Red wine- Choose a dry red wine such as cabernet sauvignon, burgundy, or pinot noir. A variety that you would enjoy with the meal is an ideal choice for going in the pot.

Vegetable broth- Use a good quality vegetable broth that is thick and flavorful.

Tamari- is richer, smoother, and less salty than soy sauce. It’s also gluten-free.

Thyme and bay leaf- Use dried or fresh depending on what you have on hand.

Mashed potatoes- I highly recommend my Vegan Mashed Potatoes Recipe for serving. It’s so good!

How to Peel Pearl Onions

1. Use a small knife to slice off the pointy tip (NOT THE ROOT) of each onion.

2. Blanch the onions in boiling water for 3 minutes.

3. Drain and rinse under cold running water.

4. Slice the outer skin from the cut end and peel the skin off, keeping the root intact.

Tips for Browning Mushrooms

When most people say they don’t like mushrooms it’s usually because of the “rubbery or slimy” texture and earthy flavor. Browning mushrooms properly enhances their flavor by caramelizing their natural sugars and making them crispy. Here are some tips for achieving perfectly browned mushrooms:

Start with dry mushrooms. Do not wash them in water. Clean them by brushing off dirt or wiping them with a damp kitchen towel. Excess moisture prevents browning.
Slice or hand shred the mushrooms uniformly, so they cook evenly.
Preheat a Dutch oven or a heavy-bottomed pan to hold heat evenly and prevent scorching.
Use good quality vegan butter for best flavor.
Cook the mushrooms in batches in a single layer. Overcrowding traps steam making them soggy.
Be patient. Let the liquid evaporate completely and continue to brown on all sides.

How to Make This Recipe (with photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.

1. In a large Dutch oven over medium-high heat, melt 3 tablespoons of vegan butter. Tumble in half of the mushrooms and half the pearl onions. Stir to coat in the hot fat. Cook until brown on all sides, stirring occasionally. This will take about 7-10 minutes. Transfer to a separate plate using a slotted spoon and season with salt and pepper. Repeat this with the rest of the mushrooms and pearl onions. Set aside.

Scroll up to Tips for Browning Mushrooms to learn more!

Pouring in vegetable stock to make a roux.

2. In the same pot, melt 2 more tablespoons of vegan butter. Reduce the heat to medium. Add the shallots, carrots, and ½ teaspoon of salt. Mix it all together. Sautee until soft and golden brown, about 5 minutes.

3. Stir in the garlic and cook for 1 more minute. Now add the tomato paste, stir again, and cook for another minute. Sprinkle the vegetables with flour and mix it all together. It will look quite dry at this point. Cook for 1 minute more.

4. Slowly pour in the vegetable broth, wine, and tamari, stirring as you go. The sauce will immediately begin to thicken and then thin out as your pour in all the liquid. Scrape up any bits sticking to the bottom of the pan.

Mushroom bourguignon thickening on the stovetop.

5. Add the browned mushrooms and pearl onions back to the pot along with the thyme and bay leaf. Bring to a gentle simmer. Reduce the heat to low. Partially cover the pot and let the stew thicken and reduce for 20-30 minutes. Drag a spoon across the bottom now and then to be sure there’s no sticking or burning. Taste for seasoning adding more salt and pepper to your liking.

6. Spoon over mashed potatoes, sprinkle with chopped parsley, and serve while warm. Enjoy!

Mushroom bourguignon spooned over mashed potatoes.

Storage and Reheating

Transfer any cooled leftovers to an airtight container and store them in the refrigerator for up to 5 days.
For longer storage, place in a freezer-safe container or resealable bag and freeze for up to 3 months.

Reheat on the stovetop over medium heat, stirring occasionally or in the microwave in increments.
If frozen, thaw overnight in the fridge then reheat as directed above until warmed through.

More Vegan Mushroom Recipes to Love

There are so many creative ways to enjoy succulent mushrooms! Check out these flavorful and satisfying recipes that will even please mushroom skeptics (like my husband, Todd who loves them all!).

Lion’s Mane Mushroom Steaks are so meaty and delicious that we are serving them for Christmas dinner.

Perfect for any holiday or special occasion, Stuffed Roasted Butternut Squash, is layered with caramelized onions and browned mushrooms.

Full of amazing flavors, Oyster Mushroom Pot Pie, is the best kind of rustic meets elegance.

Hands down my favorite pasta recipe, Oyster Mushroom Stroganoff, is an any-night-of-the-week dinner winner.

This Vegan Clam Chowder is made with mushroom “clams” has a rich and creamy taste the whole family will love.

I’m so proud of this deeply flavorful vegan bourguignon that we served it for Thanksgiving this year. Spooned over buttery mashed potatoes, it took me straight back to the traditional recipe from so many years ago. I can’t wait for you to channel your inner Julia Child and give it a try!

❤️ Have the merriest of holidays and I’ll see you next year with a little something lemony I’ve got tucked up my sleeve!

X,o,

Mushroom Bourguignon Over Mashed Potatoes

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