This delicious vegan Mushroom Bourguignon is a vegan take on the classic beef Bourguignon dish that swaps meat for mushrooms and is perfect warming comfort food for chilly winter nights!
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“A medley of mushrooms and vegetables cooked in a deliciously rich red wine gravy, this hearty vegan mushroom recipe is quick and easy to prepare. Serve with mashed potatoes, green beans and a glass or two of red wine!” – Lucy Parissi, Supergoldenbakes
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 0.8 0.8 Tbsp olive oil
- 0.2 0.2 large onion, finely diced
- 0.2 0.2 tsp salt
- 0.1 0.1 tsp ground black pepper
- 0.4 0.4 tsp garlic paste
- 40 40 g button mushrooms, halved
- 40 40 g chestnut mushrooms, quartered
- 40 40 g mini portobello mushrooms, sliced
- 4 4 Chantenay carrots, topped, tailed and halved if large
- 30 30 g cooked chestnuts, chopped
- 0.4 0.4 Tbsp concentrated tomato paste
- 0.4 0.4 Tbsp tamari (substitute with soy sauce)
- 48 48 ml red wine
- 96 96 ml vegetable stock
- 0.2 0.2 bay leaf
- 0.2 0.2 sprig thyme
- 0.1 0.1 tsp Xanthan Gum or 1 tsp cornflour (see notes)
- 0.6 0.6 Tbsp flat leaf parsley, chopped
- salt and pepper to season, to taste
- Heat the oil in a large lidded pot (Dutch Oven), add the onions, salt and pepper. Pan fry the onions over low heat, stirring, until softened, 5-7 minutes.
- Add garlic and mushrooms – it will look like A LOT of mushrooms but they will quickly cook down. Sauté for a couple of minutes, stirring.
- Add the carrots, chestnuts, tomato paste, Henderson’s Relish, wine and stock. Bring to a boil and add the bay leaf and thyme.
- Partially cover the pot, lower the heat and simmer gently, stirring occasionally, until the sauce has reduced and the carrots are fork tender. Stir in a little hot water if the pot looks like it is getting too dry.
- If you feel the sauce needs to be thickened, stir in the Xanthan Gum (or see notes) and simmer until the gravy thickens slightly.
- Discard the bay leaf and thyme sprig. Check the seasoning, adding salt and pepper to your taste. Stir in half the parsley, reserving some to serve with the dish.
- Serve over mashed potatoes with some steamed green vegetables if you like.
- This stew will happily keep for a couple of days in the fridge. Make sure you reheat any leftovers until piping hot before serving.
- Add 4 tbsp dried porcini mushrooms for an even richer flavour. Cover the dried mushrooms with boiling water, leave to stand for 10 minutes. Chop the mushrooms and use the steeping water in the stew, subtracting the amount from the vegetable stock.
- Replace Xanthan Gum with 1tsp cornflour diluted in 1 tbsp cold water.
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