Vegan Mushroom Bourguignon (Easy Recipe)

Let’s Chat: Cozy Up with Vegan Mushroom Bourguignon

Let me tell you, the first time I tried making a bourguignon without the beef, I was a little skeptical. I mean, would mushrooms really be hearty enough? Turns out (& I swear on my favorite spatula), they absolutely are. Now, whenever I want something a bit fancyish but don’t have the patience for a three-hour ordeal, this easy vegan mushroom bourguignon is my go-to. Once, I made this on a wet Tuesday and my whole kitchen started smelling like a French bistro—except, you know, more like a bistro where the cook is humming 90s pop and wearing fuzzy socks.

Why You’ll Love This (Or At Least Not Regret Making It)

I usually pull out this recipe when I need warming comfort food, especially on those days where I want everyone to think I really have my life together—even when my socks don’t match. My family practically lines up at the stove (okay, maybe not if I put too many peas; they have strong feelings about peas). And honestly, since it gets better as it sits, I often make it ahead and secretly hope for leftovers (fat chance, though). One minor frustration: mushrooms shrink way more than you’d expect, so I’ve learned to err on the generous side.

What You’ll Need

• 1 oz (28g) dried mushrooms or 10 oz fresh sliced mushrooms – Sometimes I just do all fresh if I forgot to buy dried, and it still works. My grandma says Porcini are “the classy ones.”
• 1 tbsp oil – Olive, sunflower, whatever’s handy. I once used coconut oil and… eh, it was okay.
• 1/2 large onion, diced – White or yellow works. Red onion’s fine if you don’t mind a little sweetness.
• 2 small/medium (140g) carrots, chopped – If you’re lazy like me, pre-cut bagged carrots are totally fine.
• 2/3 cup (100g) frozen peas (optional) – I know peas are divisive. I add them if I’m feeling virtuous.
• 3 garlic cloves, minced – My motto: always more garlic.
• 3/4 tbsp fresh thyme or 1 tsp dried thyme – I sometimes forget to buy fresh thyme and survive.
• 1 tsp onion powder
• 3/4 tsp sea salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1/4 tsp smoked paprika
• 1/3 cup (80ml) red wine – Use what you’d drink (but don’t use your best bottle… that’s for drinking!).
• 1/2 tbsp tamari or soy sauce
• 3/4 cup (180ml) vegetable broth + 1/4 cup more if needed
• 1/4 cup (60ml) plant-based milk – Oat, soy, almond, coconut… whatever’s in the fridge.
• 3/4 tbsp cornstarch or arrowroot flour
• For the mashed potatoes:
• 4 medium-sized (600g) potatoes – Yukon golds are my personal fave, but russets work.
• 1/4 cup (60ml) canned coconut milk – Or swap in any plain non-dairy milk.
• 1/2 tsp nutmeg or to taste – Just a pinch!
• Black pepper & sea salt to taste

How I Like to Make It (With a Few Quirks)

1. If you’re using dried mushrooms, pop them in a bowl with warm water and let them soak 15-20 minutes. Sometimes I get impatient and nudge them around with a spoon; it seems to help. If you’re using fresh, congrats! Skip ahead.
2. While that’s happening, grab your spuds. Peel and chop the potatoes (no need to be too precious), throw them into a pot, cover with water and a hearty pinch of salt. Bring to a boil, then let simmer about 15 minutes until you can easily poke them with a fork. Drain the water, put potatoes back in the pot, and mash them with coconut milk, nutmeg, black pepper, and sea salt to taste. Don’t use a blender—I promise, it’ll turn to glue. Just trust me, yeah? Set these aside. Try not to eat all the mash while you wait.
3. Heat up the oil in a big pan over medium. Toss in your onions; let those sizzle for 4-5 minutes until they’re softened, maybe a little golden. Add drained mushrooms, carrots, peas (if you’re using), garlic, thyme, onion powder, salt, pepper, and smoked paprika. Give everything a good stir and cook for another minute or so. The aroma here is so good, I usually take a deep whiff and totally forget what I was doing next.
4. Pour in the red wine now. It’ll bubble up and look a bit odd, but keep going! Stir and let cook a couple of minutes. Then splash in the tamari (or soy sauce) and the vegetable broth.
5. Cover with a lid (or a big plate if you’re like me and can never find the right lid) and let the whole mix simmer on low/medium for 10-12 minutes. The carrots and peas should be just softened—not falling apart, just right. I usually sneak a pea or two to check if they’re done.
6. In a small bowl, combine the plant-based milk and cornstarch (or arrowroot) and beat with a fork or whisk until smooth. Pour this milky mix into your pan, give everything a good stir, and notice the sauce start to thicken. Let it simmer a few more minutes until it’s glossy and coats the back of a spoon.
7. This is your “season to taste” moment. Add more salt, black pepper, or whatever spices fit your mood. Spoon the bourguignon over that mashed potato pile and eat up! Leftovers (if any… ha!) go into a covered container in the fridge for up to 3 days. But for real, I can barely get it to last overnight.

Little Nuggets of Know-How (AKA Notes)

• If the sauce gets too thick, splash in a bit more broth or plant milk. And if it’s too thin… just let it simmer with no lid for a couple minutes.
• The wine really does add depth, but I’ve skipped it in a pinch and, honestly, it’s still good—just rougher around the edges.
• Don’t stress over the brand of vegan milk. I once used one called “HappyOats” and lived to tell the tale.

Variations I’ve Tested (and, Erm, Some Flops)

• Tried adding a handful of chopped walnuts once for crunch—turned out pretty tasty!
• Subbed in sweet potatoes for mash on a whim. The sweetness is lovely, but maybe not for everyone.
• Attempted chickpeas instead of peas out of desperation… let’s just say: stick to peas, or omit if you’re not a fan.

What You Need (or Don’t) for This Recipe

• Good chef’s knife helps, but I’ve chopped everything with a steak knife before (not recommended, but hey, desperate times).
• Sturdy saucepan and big pan for the mushroom stew. If you only have one pan, do the potatoes first, then the bourguignon. Yes, you’ll have to wash it in between. Sorry.
• Potato masher is ideal. Fork works if you’re patient.

How to Store (or, How it Never Lasts That Long for Me)

This keeps covered in the fridge for up to 3 days, but, let’s be honest, it’s usually gone by the next morning in my place. If you must, reheat gently with a splash of water to loosen the sauce.

Serving: Go Big, Add Greens

I pile this high over mash, sometimes with a bit of bread on the side (my uncle calls it “sauce mop”). A handful of chopped parsley or chives on top is nice. If I’m feeling healthy, I’ll serve it with steamed green beans, but that’s just me being aspirational.

A Few Final Tips That Came the Hard Way

• Don’t rush the simmering—once, in a fit of hunger, I tried to speed things up and ended up with crunchy carrots. Not recommended.
• If you try to blend the mash (tempting for a super smooth effect)—don’t! You get something sticky and odd, and I wouldn’t wish it on anyone.
• Taste as you go. Sometimes mushrooms and veggie broths vary a ton in saltiness—fix it at the end rather than overdoing it at the start.

FAQ: Things I Get Asked All the Time (Seriously!)

• Can I make this gluten-free? – Yep, just use tamari instead of soy sauce and cornstarch or arrowroot for thickening. Easy peasy.
• Is there a non-alcoholic sub for the wine? – For sure. Try extra broth + a splash of balsamic vinegar. It’s not exactly the same, but it gets you close enough.
• Do I have to use coconut milk in the mash? – No way! Any plain, unsweetened vegan milk will do. I just like coconut for creaminess, but “plain” almond is fine too.
• What’s the best mushroom to use? – I usually grab cremini or white button because that’s what my regular grocery carries. Fancier ones like shiitake are divine if you can splash out.

Hope you enjoy this as much as we do. And if you tweak it—let me know how it, erm, turns out!