• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

menu icon
go to homepage
search icon
Homepage link
  • Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY
×

Mushroom Bourguignon – Rich, Delicious and Vegan!

January 6, 2021 by Lucy Parissi 8 Comments

7331 shares
Jump to Recipe Jump to Video

This delicious Mushroom Bourguignon is the perfect warming comfort food for chilly winter nights!

A medley of mushrooms and vegetables cooked in a deliciously rich red wine gravy, this hearty vegan stew is quick and easy to prepare. Serve with mashed potatoes, green beans and a glass or two of Artesano de Argento Organic Fairtrade Malbec Cabernet Franc!

Post may contain affiliate links. For more information, check my disclosure

In Collaboration with Artesano de Argento

New year and for once I am not making ANY resolutions… other than nudging my family gently into eating more plant based meals this year. 

Because I KNOW that this Mushroom Bourguignon (a.k.a mushroom stew) recipe will delight everyone – whether a committed vegan, resolved to participate in Veganuary or omnivore. It is hearty, warming and just the perfect comfort food for dreary cold days, just like my Vegan Shepherd’s Pie.

The red wine gravy made with Artesano de Argento Organic Fairtrade Malbec Cabernet Franc is deliciously rich – and happily there’s plenty of wine left to enjoy with your meal. 

This delicious Malbec blend from Argentina is organic, Fairtrade and vegan certified. It boasts a deep red colour with aromas of cherries, plums, currant leaves and ripe fruit.

A full-bodied red that pairs well with food but can also be enjoyed on its own. It is very reasonably priced at £10 a bottle and available from Sainsbury’s online and selected stores.

Artesano de Argento Wines

MAKING VEGAN BOURGUIGNON

A classic French Boeuf Bourguignon is of course made with beef AND bacon… not vegan friendly at all. Take these two elements out and you still have a hearty stew that’s delicious and cooks WAY FASTER.

Here’s what you will need

  • Onions and garlic. Traditionally Bourguignon uses small shallots but I am not super fond of them (or peeling them!) so I have used onion instead.
  • A variety of mushrooms: I used button, chestnut and mini portobello. You can also add some dried porcini mushrooms for an even richer flavour.
  • Baby carrots (Chantenay carrots) can be left whole or you simply use diced carrots.
  • Chestnuts: I love adding cooked chestnuts in savoury dishes! They bring a nutty and slightly sweet note plus texture to this mushroom stew. You can leave them out if you prefer.
  • Tomato Paste
  • Henderson’s Relish: a vegan version of Worcestershire sauce which is not vegan friendly as it contains anchovies. You can use soy sauce or Tamari as a substitute if preferred.
  • Red wine: a big part of this dish and you should always use a wine you would also happily drink. I used Artesano de Argento Malbec Cabernet Franc which is not just delicious but also vegan, Fairtrade and organic to boot!
  • Vegetable Stock
  • Bay leaf and thyme sprig – remember to discard before serving
  • Xanthan gum or a little flour or cornflour to thicken the sauce. I like using a tiny amount of Xanthan Gum as it gives the rich wine gravy and amazing gloss but you can use whatever is handy.
  • Plenty of chopped fresh parsley to garnish
close up on Mushroom Bourguignon

HOW TO MAKE MUSHROOM BOURGUIGNON

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1 Heat the oil in a deep pot (Dutch Oven), add the onions, salt and pepper. Pan fry the onions over low heat, stirring, until softened, about 5-7 minutes.

cooking diced onions in a Dutch Oven

STEP 2 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.

Cooking mushrooms and onions in a pot

STEP 3 Add the carrots, chestnuts, tomato paste, Henderson’s Relish, wine and stock. Bring to a boil and add the bay leaf and thyme.

adding wine to a vegan bourguignon in a pot

STEP 4 Lower the heat and simmer gently, stirring occasionally, until the sauce has reduced and the carrots are fork tender. If you feel the sauce needs to be thickened, stir in the Xanthan Gum (or see notes) and simmer until the gravy thickens slightly. 

STEP 5 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.

Serving of mushroom bourguignon with red wine on the side

MUSHROOM STEW TIPS AND FAQS

  • 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 four tablespoons 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 the Xanthan Gum with a little flour or a teaspoon of cornflour diluted in a tablespoon of cold water if the sauce needs to thicken.
  • Check out my Slow Cooker Mashed Potatoes which are perfect with this recipe!
Vegan mushroom stew served over mashed potatoes

HAVE YOU MADE MY MUSHROOM BOURGUIGNON RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

POPULAR VEGAN RECIPES FROM THE ARCHIVES

Simple Beetroot Curry with Coconut

This vibrant Beetroot Curry is healthy, filling and so quick to make! A mild tasting vegan curry that’s Slimming World friendly and totally delicious.
Read More

Dal Makhani | Vegan & Slimming Friendly

This vegan Dal Makhani is a healthier, leaner version of the popular Indian dish made with whole urad dal and kidney beans. Still incredibly rich and creamy… just a little less calorific!
Read More

Vegan Aubergine ‘Meatballs’

These vegan aubergine (eggplant) meatballs will delight everyone including meat eaters!
Read More
These meatless aubergine (eggplant) meatballs will delight vegans and meat eaters alike!

Greek Lentil Soup (Fakes)

Looking for an easy lentil soup recipe? This Greek Lentil Soup is can be easily made on the stove, in an Instant Pot or your slow cooker. This lentil soup ticks all the boxes: it is frugal, vegan, gluten free, healthy and syn free on Slimming World!
Read More

Mushroom Bourguignon

Lucy Parissi | Supergolden Bakes
This delicious Mushroom Bourguignon is the perfect warming comfort food for chilly winter nights! A medley of mushrooms and vegetables cooked in a deliciously rich red wine gravy, this hearty vegan stew is easy to prepare.
5 from 6 votes
Print Rate
Course: Main Course
Cuisine: French
Keyword: Mushroom Bourguignon, Vegan Mushroom Stew
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 327kcal

Ingredients

  • 4 tbsp olive oil
  • 1 large onion , finely diced
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 tsp garlic paste
  • 200 g (7 oz) button mushrooms, halved
  • 200 g (7 oz) chestnut mushrooms , quartered
  • 200 g (7 oz) mini portobello mushrooms, sliced
  • 20 baby carrots , topped and tailed
  • 150 g (1 cup) cooked chestnuts , chopped
  • 2 tbsp concentrated tomato paste
  • 2 tbsp Henderson's Relish or Soy Sauce / Tamari
  • 240 ml (1 cup) red wine I used Artesano de Argento Malbec Cabernet Franc
  • 480 ml (2 cups) vegetable stock
  • 1 bay leaf
  • 1 sprig thyme
  • ½ tsp Xanthan Gum or 1 tsp cornflour see notes
  • 3 tbsp flat leaf parsley , chopped
  • salt and pepper to season , to taste

Instructions

  • Heat the oil in a deep pot (Dutch Oven), add the onions, salt and pepper. Pan fry the onions over low heat, stirring, until softened, about 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.

Video

Notes

  • 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 the Xanthan Gum with a little flour or a teaspoon of cornflour diluted in a tablespoon of cold water if the sauce needs to thicken.

Nutritional Info

Calories: 327kcal | Carbohydrates: 38g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 1691mg | Potassium: 1107mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7513IU | Vitamin C: 26mg | Calcium: 55mg | Iron: 2mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
« Vegan Shepherd’s Pie with Jackfruit Ragu
Easy Chocolate Soup – Perfect for Valentine’s Day »
Subscribe to get the all the latest tasty goodness delivered to your inbox!

Check your inbox or spam folder now to confirm your subscription.

Comments

  1. Kim vd Linden says

    May 29, 2022 at 4:37 pm

    This dish looks absolutely delicious. But I am not a big fan of the taste of red wine (Or any kind of wine or beer to be honest). Could I substitute something else for it? If so what would you recommend?

    Reply
    • Lucy Parissi says

      May 29, 2022 at 5:19 pm

      You can use a vegetable stock cube and use that instead (but it won’t be Bourguignon any more)

      Reply
    • Mae says

      July 08, 2022 at 6:20 pm

      I used a red wine stock pot and it worked out fine

      Reply
  2. Mellissa says

    April 13, 2022 at 3:25 am

    5 stars
    Absolutely fantastic. I used shitake, Portobello, cremini mushrooms. Mushroom stock and shallots. Instead of the relish I used dark soy sauce and powdered tomato. And at the end I zested a bit of lemon peel. Served over mashed potatoes and even my picky kiddos asked for seconds!

    Reply
  3. Baljit says

    January 28, 2022 at 5:11 pm

    Could I after sautéing throw in slow cooker ? If so how long
    Thanks

    Reply
    • Lucy Parissi says

      January 29, 2022 at 8:17 am

      You could I suppose though I haven’t tried it. Would say 2-3 hours on high

      Reply
  4. Lisa says

    January 13, 2022 at 1:15 am

    5 stars
    Very good meal and easy to make!!!

    Reply
  5. Diane M says

    October 13, 2021 at 9:35 pm

    5 stars
    This was one of the best dinners I ever made!
    Used white mushrooms and portabella. Didn’t have paste so used organic ketchup. Thickened with corn
    starch. Served over egg noodles. We are only 2 so enough for another meal.
    Excellent!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Air Fryer Recipes

Air Fryer Salmon Fillets on a green plate
Air Fryer Bluberry Muffins
air fryer corned beef brisket
Air Fryer Gammon with redcurrant glaze on a plater with slice cut
Slices of air fryer banana bread, stacked, on a patterned plate
Air Fryer Brownies, stacked

More Posts from this Category

As Seen In…

Collage of brand logos, including Cosmopolitan, BuzzFeed, Chowhound, MSN, Elle, and Redbook