Rich, hearty, and deeply comforting, this Mushroom Bourguignon is the ultimate vegan stew for cozy nights. Packed with baby onions, carrots, and meaty mushrooms, all simmered in a flavorful red wine and tomato sauce, it delivers the same luxurious taste as the classic French dish without any meat.
Perfect for weeknight dinners, vegetarian meal prep, or impressive dinner parties, this stew is surprisingly low in calories while still being satisfying and indulgent. Serve with mashed potatoes, crusty bread, or over pasta for a wholesome, warming meal.
Why You’ll Love This Recipe
- Hearty vegan comfort food with rich, savory flavor
- Uses simple, seasonal ingredients for maximum taste
- Naturally low in calories but satisfying
- One-pot or casserole-friendly for easy cleanup
- Perfect for weeknights, meal prep, or special occasions
Ingredients
- Baby onions (250 g / 9 oz) – Sweetness and texture
- Baby carrots (250 g / 9 oz) – Slightly sweet and tender
- Oil (1 tbsp) – For sautéing
- Mushrooms (850 g / 1 3/4 lb, chunky pieces) – Meaty texture and umami flavor
- Garlic (4 cloves, minced) – Aromatic base
- Red wine (185 ml / 3/4 cup) – Deep, rich flavor
- Tomato puree / paste (2 tbsp) – Adds depth and subtle acidity
- Fresh thyme (1 small bunch) – Herbal aroma
- Bay leaves (2) – Classic flavor enhancement
- Vegetable stock (250 ml / 1 cup) – Adds savory moisture
- Black pepper – Seasoning to taste
How to Make Mushroom Bourguignon
Prepare the Vegetables
Peel baby onions, removing tops and tails, and trim baby carrots. Keep them whole. Cut mushrooms into chunky pieces.
Sauté the Base
Heat oil in a large pan over medium heat. Add mushrooms, baby carrots, and baby onions. Cook 5-10 minutes until mushrooms soften and release juices. Add garlic in the last 2 minutes.
Add Liquids & Herbs
Pour in red wine and simmer for a few minutes. Stir in tomato puree, thyme, bay leaves, vegetable stock, and season with black pepper.
Bake the Stew
If needed, transfer the mixture to an oven-safe casserole dish. Cover with a lid or foil and bake at 190°C (375°F / Gas Mark 5) for 40 minutes, until carrots and onions are tender. Adjust seasoning before serving.
Tips for Success
- Use a large pan or oven-proof casserole dish to save on washing up
- Mushrooms should release their juices but not become mushy
- Adjust baking time for desired tenderness of carrots and onions
- Serve hot for maximum flavor and comfort
Equipment Needed
- Large pan or oven-proof casserole dish
- Wooden spoon or spatula
- Knife and cutting board
Recipe Variations
- Extra Veggies: Add parsnips, turnips, or bell peppers
- Herb Variations: Swap thyme with rosemary or sage
- Make it Gluten-Free: Serve over gluten-free pasta or mash
- Make it richer: Add a splash of plant-based cream before serving
Serving Suggestions
- Serve with mashed potatoes, rice, or pasta
- Pair with crusty bread for dipping
- Garnish with fresh herbs like parsley or thyme
FAQs
Is this dish vegan?
Yes, it uses no animal products.
Can I make it ahead of time?
Yes, flavors improve if made a few hours in advance.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Can I freeze Mushroom Bourguignon?
Yes, freeze in portions for up to 2 months.
Can I use other mushrooms?
Yes, mix chestnut, portobello, cremini, or button mushrooms for best texture.
Final Thoughts
This Mushroom Bourguignon is a cozy, hearty vegan stew perfect for chilly nights, meal prep, or special dinners. With tender vegetables and a rich, flavorful sauce, it proves that plant-based meals can be indulgent, satisfying, and comforting — all in one pot.
Print
Mushroom Bourguignon
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegan
Description
This Mushroom Bourguignon is a hearty, comforting vegan stew featuring tender mushrooms, baby onions, and carrots in a rich tomato and red wine sauce. Perfect for a cozy dinner with deep flavors.
Ingredients
- 250 g baby onions, peeled
- 250 g baby carrots, top and tail removed
- 1 tbsp oil
- 850 g mushrooms, cut into chunky pieces (chestnut mushrooms & mini portobellos)
- 4 cloves garlic, minced
- 185 ml red wine (~3/4 cup)
- 2 tbsp tomato puree / paste
- 1 small bunch fresh thyme
- 2 bay leaves
- 250 ml vegetable stock (~1 cup)
- Black pepper, to taste
Instructions
- Peel the baby onions and top and tail the baby carrots.
- Heat oil in a large pan. Add mushrooms, baby carrots, and baby onions. Cook 5–10 minutes over medium heat, adding garlic in the last 2 minutes.
- Add red wine and simmer for a few minutes.
- Add tomato puree, thyme, bay leaves, vegetable stock, and black pepper. Mix well.
- If needed, transfer to an oven-safe casserole dish, cover, and bake at 190°C (375°F) for ~40 minutes until vegetables are tender.
- Check seasoning and serve hot.
Notes
- This recipe is naturally vegan and low in calories.
- Use a mix of mushrooms for deeper flavor and texture.
- Nutrition info is approximate; adjust based on your ingredients.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish, Stew
- Method: Stovetop / Oven
- Cuisine: French-inspired
