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Vegan Mushroom Bourguignon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Brand New Vegan
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup, Stew
  • Method: Stovetp
  • Cuisine: French, Vegan


Move over Julia, this Vegan Mushroom Bourguignon is every bit as delectable as your beef version and super simple to make.


  • 1 large onion, roughly chopped
  • 2 carrots, thickly sliced
  • 2 ribs celery, thickly sliced
  • 7 boiler onions, skins removed
  • 2 cups low-sodium vegetable broth (divided)
  • 4 cloves garlic, minced
  • 0.5 oz dried porcini mushrooms
  • 8oz portobello caps, cut into 1/2" slices
  • 16oz baby bella mushrooms, roughly chopped
  • 4 sprigs fresh thyme
  • 1/2 tsp dried rosemary
  • 2 bay leaves
  • 2 Tbls tomato paste
  • 1 Tbls vegan worcestershire
  • 1 3/4 cup red wine
  • salt and pepper to taste


  1. Rehydrate porcinis in hot water, set aside
  2. Remove skins of boiler onions, set aside
  3. Add the chopped onion to a large dutch oven with 1 cup of the broth
  4. Add carrots, celery, and boiler onions
  5. Heat over med to med-high until most of the liquid has evaporated
  6. Reduce heat and stir in garlic
  7. Clean and chop all the mushrooms and stir them in
  8. Once the mushrooms have reduced somewhat in size, add the bay leaves, thyme, and rosemary
  9. One the mushrooms have cooked down, stir in tomato paste, worchestershire, remaining cup of veg broth and the wine
  10. Increase heat to simmer and let cook for 30 min or until the sauce reduces and thickens.
  11. You can also stir in the arrowroot/cornstarch slurry to thicken it even more
  12. Salt and pepper to taste