Easy Vegan Mushroom Bourguignon

Ingredients

• 2 tablespoonolive oil
• 2 mediumonions, roughly chopped
• 1 largecarrot, roughly chopped
• 1red pepper, cut into large chunks
• 500 g (1 lb)button mushrooms, quartered
• 4garlic cloves, minced
• 30 g (1 oz)dried porcini mushrooms, rehydrated in 400 ml water (reserve the water)
• 1 teaspoondried thyme
• 2bay leaves
• 1 tablespoontomato paste
• 100 ml (1/2 cup)red wine
• 2 tablespoonflour (plain or gluten-free)
• 200 ml (1 cup)vegetable stock
• to tastesalt and pepper

Instructions

1. 1

   Soften the onions

   Heat the olive oil in a large, heavy-bottomed pot over a medium heat. Fry the onions for 2–3 minutes, until softened.

2. 2

   Cook the vegetables

   Add the carrot and pepper and cook for another 2–3 minutes. Add the button mushrooms and cook for 5–6 minutes, stirring occasionally, until they soften.

3. 3

   Build the flavour

   Add the garlic and rehydrated porcini mushrooms and cook for 1 minute. Stir in the thyme, bay leaves and tomato paste, then pour in the red wine. Cook for 1 minute until the alcohol evaporates, then stir in the flour to thicken the sauce slightly.

4. 4

   Reduce the sauce

   Pour in the reserved porcini soaking water and vegetable stock. Cook uncovered for 10–15 minutes, until the sauce has reduced.

5. 5

   Season and serve

   Season with salt and pepper. Serve over mashed potatoes, rice, pasta or pearl barley.

What is mushroom bourguignon?

Bourguignon is a French stew associated with Burgundy, traditionally made with beef and red wine. This plant-based version uses mushrooms in place of meat, with porcini adding a concentrated savoury note.

The mix of fresh and dried mushrooms gives the stew varied texture and depth, while the wine, herbs and tomato paste make a rich-tasting sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 177 calories, 5g protein, 21g carbs, 8g fat.

The mushrooms and vegetables supply most of the carbohydrates, while olive oil contributes much of the fat; the recipe’s protein comes from the mushrooms and other ingredients in smaller amounts. Serve it with a generous portion of vegetables alongside your chosen base to make a more balanced plate.

The mushrooms and their soaking water

Button mushrooms: Quartering them leaves substantial pieces that soften as they cook and provide the stew’s main body.

Porcini: Rehydrating dried porcini makes them tender enough to add to the pot. Keep their soaking water: it carries mushroom flavour into the sauce.

Building the base

Vegetables first: Give the onions, carrot and pepper their brief cooking time before adding the mushrooms. This starts softening the vegetables without rushing the later stages.

Tomato and thyme: Stir these in with the bay leaves before adding wine, so their flavour is distributed through the pot.

Thickening without lumps

Flour: Add it after the red wine has cooked for a minute, and stir it through the vegetables before pouring in the liquids. This helps it blend into the sauce rather than clumping.

Reduction: Leave the pot uncovered for 10–15 minutes so some liquid evaporates and the sauce thickens. Stir occasionally and check that it is not catching on the bottom.

How to judge when it is ready

The mushrooms should be softened, and the sauce should look more concentrated than it did when the stock and soaking water went in. The recipe gives a 10–15 minute reduction window; let the sauce’s consistency guide you within it.

Taste before serving and adjust the salt and pepper to suit. Remove the bay leaves as you serve.

Choosing what to serve alongside

Mashed potatoes make a soft base for the sauce, while rice, pasta and pearl barley are also suggested serving options. Choose a side that can catch the liquid and mushrooms.

For a more substantial plate, add a green vegetable alongside your chosen base.

Recipe notes & tips

• Use a heavy-bottomed pot to help the vegetables cook evenly.
• Keep the porcini soaking water and pour it into the stew with the stock.
• Stir the flour through the vegetables before adding the liquids.
• Cook the stew uncovered during the reduction so the sauce can thicken.
• Choose a red wine you would be happy to drink alongside dinner.

Variations

• Gluten-free: Use gluten-free flour to thicken the sauce.
• Different mushrooms: Replace some of the button mushrooms with another fresh mushroom variety.
• More herbs: Add a little extra thyme for a stronger herbal note.
• With pearl barley: Serve the stew over cooked pearl barley for a hearty base.
• With potatoes: Spoon it over mashed potatoes to catch the sauce.

Common mistakes to avoid

• Discarding the soaking water: Reserve it after rehydrating the porcini and add it with the stock.
• Adding flour to liquid: Stir it into the vegetables first to help prevent lumps.
• Covering the pot: Keep it uncovered for the stated 10–15 minute reduction.
• Skipping the stirring: Stir occasionally while the mushrooms cook so they soften evenly.
• Serving without tasting: Season with salt and pepper before bringing the stew to the table.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a saucepan over a gentle heat until piping hot, adding a splash of water or stock if the sauce has thickened too much.

Frequently asked questions