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Mushroom Bourguignon

This hearty mushroom stew is a vegan version of the French classic dish, Beef Bourguignon. It’s rich, hearty and full of tasty vegetables. Best over your favorite mashed potatoes but also good over rice or quinoa.

Vegan Mushroom Bourguignon

Last weekend my husband and I went shopping at Costco - where everything is in bulk! I bought a 2 pound container of organic Portobello mushrooms because I knew I wanted to make this recipe I found on Pinterest.

This was a great recipe because it enabled me to use up some veggies, and, I actually had fresh thyme on hand from a recipe I'd made earlier in the week!

The recipe is modified from Ela Vegan. This is a great makeover of the classic French stew. I only made a couple substitutions for things I didn't have on hand!


10 oz fresh sliced mushrooms (I used Portobello)

1 tbsp olive oil

1/2 large onion diced (I subbed leeks and shallots since I didn't have enough onion)

2 small/medium carrots chopped

2/3 cup frozen peas

3 garlic cloves minced

3/4 tbsp fresh thyme or 1 tsp dried thyme

1 tsp onion powder

1/2 tsp sea salt or to taste

1/4 tsp black pepper or to taste

1/4 tsp smoked paprika

1/3 cup red wine (I used half red wine vinegar and 1/2 red wine)

1/2 tbsp lite soy sauce or tamari

3/4 cup low sodium vegetable broth + 1/4 cup more if needed

1/4 cup plant-based milk

3/4 tbsp cornstarch or arrowroot flour


1. Heat olive oil in a pan over medium heat. Add onion and sauté for 4-5 minutes. Add mushrooms, carrot, peas, garlic, thyme, and all spices. Sauté for a further one 2-3 minutes, stirring frequently.

2. Add red wine. Cook for about 2 minutes. Then add soy sauce (or tamari), and vegetable broth.

3. Let simmer over low/medium heat with a lid on for about 12-15 minutes or until the carrots and peas are softened.

4. Combine plant-based milk and cornstarch in a bowl, stir with a whisk until there are no lumps. Add the mixture to the pan and stir (the sauce will thicken). Let simmer for a few more minutes.

5. Taste and adjust seasonings. Add more salt/pepper/spices if needed. Serve mushroom bourguignon with mashed potatoes or starch of choice and enjoy! Store leftovers covered in the refrigerator for up to 3 days.

NOTES: Although I used leeks and shallots, I wouldn't recommend it! A yellow or sweet onion would work best.

Sautéed leeks and shallots

Mushrooms, carrots, peas, garlic and fresh thyme

Vegan Mushroom Bourguignon with Pea Shoot Microgreens


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