Vegan Mushroom Bourguignon with Red Wine and Thyme

Why You’ll Love This Recipe

• All the deep, winey richness of classic beef bourguignon, completely plant-based.
• Hearty, meaty mushrooms and sweet pearl onions create luxurious texture and flavor.
• Perfect make-ahead dish: it tastes even better the next day as the flavors meld.
• Elegant enough for guests, comforting enough for a cozy weeknight dinner.

Grocery List

• Produce: Mixed mushrooms (cremini, portobello, shiitake, etc.), pearl onions, yellow onion, carrots, celery, garlic, fresh thyme, fresh parsley, optional potatoes (for mash) or other sides.
• Dairy: Vegan butter (optional, for extra richness in the finish).
• Pantry: Olive oil, tomato paste, all-purpose flour (or gluten-free flour), dry red wine, vegetable broth, soy sauce or tamari, balsamic vinegar, smoked paprika, sugar, bay leaves, salt, black pepper.

Full Ingredients

For the vegan mushroom “beef” bourguignon

• 2 tbsp olive oil, divided
• 1.5 lb (680 g) mixed mushrooms, cut into generous bite-sized chunks (cremini, portobello, and shiitake work beautifully)
• 10 oz (280 g) pearl onions, peeled (fresh or frozen; if frozen, no need to thaw)
• 3 medium carrots, sliced into 1/2-inch (1.25 cm) rounds
• 2 ribs celery, diced
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour (or a 1:1 gluten-free flour blend)
• 1.5 cups (360 ml) dry red wine (such as Burgundy, Pinot Noir, or another dry, medium-bodied vegan-friendly red)
• 2 cups (480 ml) vegetable broth, preferably low-sodium
• 2 tbsp soy sauce or tamari (for depth and umami)
• 1 tbsp balsamic vinegar
• 4 fresh thyme sprigs, plus more for garnish
• 1 tsp chopped fresh thyme leaves (or 1/3 tsp dried thyme), for finishing
• 2 bay leaves
• 1/2 tsp smoked paprika
• 1 tsp sugar (optional, to balance acidity)
• 3/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 tbsp vegan butter (optional, stirred in at the end for extra gloss and richness)

For serving (optional but highly recommended)

• 4 cups prepared creamy mashed potatoes, soft polenta, or crusty bread slices
• 2 tbsp fresh parsley, finely chopped
• Extra fresh thyme sprigs for garnish

Step-by-Step Instructions

Step 1: Prep the vegetables and preheat the oven

Preheat your oven to 350°F (175°C). This allows it to come up to temperature while you build flavor on the stovetop.

Clean the mushrooms with a damp cloth or paper towel (avoid soaking them in water) and cut them into generous bite-sized chunks. Peel the pearl onions if using fresh (trim the root end, blanch 1 minute in boiling water, shock in cold water, then slip off the skins). Slice the carrots into 1/2-inch rounds, dice the celery, finely dice the yellow onion, and mince the garlic. Chop the fresh parsley and thyme leaves for later, and gather all remaining ingredients so they are ready to go.

Step 2: Brown the mushrooms for deep, “meaty” flavor

Place a large, heavy Dutch oven (or other oven-safe pot with a lid) over medium-high heat. Add 1 tablespoon of the olive oil and let it heat until shimmering.

Add about half of the mushrooms in a single layer, sprinkling with a pinch of salt. Do not stir for 3–4 minutes; you want them to sear and brown deeply on one side. Once nicely caramelized, toss and cook another 2–3 minutes until well browned and most of their moisture has evaporated. Transfer to a bowl. Repeat with the remaining mushrooms, adding a touch more oil if the pot looks dry. This careful browning builds the rich, savory base that mimics “beefy” flavor.

Step 3: Brown the pearl onions and sauté the aromatics

In the same pot, add the remaining 1 tablespoon olive oil. Add the pearl onions and cook over medium-high heat for 3–4 minutes, shaking the pot occasionally, until they are lightly golden in spots.

Add the diced yellow onion, carrots, and celery. Reduce the heat to medium and cook, stirring occasionally, for 6–8 minutes, until the vegetables soften and the onion turns translucent with a bit of caramelization on the bottom of the pot. Stir in the minced garlic and cook for 30–60 seconds more, just until fragrant (do not let the garlic brown too much or it will become bitter).

Step 4: Build the flavor base with tomato paste and flour

Stir in the tomato paste and smoked paprika until the vegetables are well coated. Cook for about 2 minutes, stirring frequently. The tomato paste should darken slightly in color; this caramelization adds a deep, concentrated flavor.

Sprinkle the flour evenly over the vegetables and stir constantly for 1–2 minutes. The flour will form a paste-like coating with the tomato and oil; this will later thicken the sauce. Cooking it briefly removes any raw flour taste.

Step 5: Deglaze with red wine and add the braising liquids

Pour in the red wine while stirring, scraping up all the browned bits from the bottom of the pot with a wooden spoon. These bits are packed with flavor. Bring the mixture to a simmer and let it bubble gently for about 5 minutes, reducing by roughly one-third. This cooks off much of the alcohol while intensifying the wine’s flavor.

Add the vegetable broth, soy sauce or tamari, sugar (if using), thyme sprigs, bay leaves, and a generous pinch of salt and pepper. Return the browned mushrooms to the pot along with any accumulated juices, and gently stir to combine everything evenly. Bring the stew back up to a steady simmer.

Step 6: Oven-braise until silky and tender

Once the mixture is simmering, cover the Dutch oven with its lid and transfer it to the preheated oven. Braise at 350°F (175°C) for 30 minutes. This gentle, even heat allows the vegetables to become tender and the flavors to meld.

After 30 minutes, remove the lid, stir, and continue to bake uncovered for another 15 minutes. This helps the sauce reduce and thicken slightly, becoming glossy and luxurious. The carrots should be tender but not mushy, and the pearl onions should be soft and sweet.

Step 7: Finish the sauce and serve

Carefully remove the pot from the oven and set it on the stovetop. Fish out the thyme sprigs and bay leaves and discard them. If the sauce seems thinner than you like, simmer it gently on the stovetop over medium heat for 5–10 minutes, stirring occasionally, until it reaches your preferred thickness. If it is too thick, thin with a splash of hot water or vegetable broth.

Stir in the balsamic vinegar, chopped fresh thyme leaves, and vegan butter (if using). Taste and adjust seasoning with more salt and pepper as needed. The sauce should be savory, slightly tangy, and deeply aromatic.

To serve, spoon generous portions of the mushroom bourguignon over creamy mashed potatoes, soft polenta, or alongside crusty bread. Sprinkle with chopped fresh parsley and garnish with extra thyme sprigs. Serve hot, with a little extra sauce ladled over the top for good measure.

Pro Tips

• Do not crowd the mushrooms. Browning them in batches is essential. If the pan is overcrowded, they steam instead of sear, and you lose that “meaty” flavor and texture.
• Use wine you would happily drink. A dry, medium-bodied red (such as Pinot Noir, Côtes du Rhône, or Burgundy-style wine) gives the most balanced flavor. Avoid “cooking wine,” which is often overly salty.
• Adjust thickness at the end. The sauce will thicken as it cools slightly. If it is too thick, add a splash of hot broth; if it is too thin, simmer uncovered until it coats the back of a spoon.
• Let it rest for maximum flavor. If time allows, cool the stew, refrigerate overnight, and reheat gently. Like many braises, the flavor improves dramatically on day two.
• Mind the salt. Soy sauce, broth, and reduced wine all contribute saltiness. Season lightly at first, then taste and adjust right at the end.

Variations

• Lentil mushroom bourguignon: Add 1/2 cup (100 g) dried brown or green lentils along with the broth and wine. Increase broth by 1 cup (240 ml) and braise until the lentils are tender. This adds extra protein and body.
• Gluten-free version: Use a gluten-free 1:1 flour blend in place of all-purpose flour and ensure your soy sauce is tamari or another gluten-free option. The rest of the recipe stays the same.
• Alcohol-free option: Replace the red wine with 1 cup (240 ml) extra vegetable broth plus 1/4 cup (60 ml) extra balsamic vinegar (or a mix of balsamic and red wine vinegar). You will lose some classic wine notes, but still get a deeply flavorful, rich stew.

Storage & Make-Ahead

Cool the mushroom bourguignon to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop over low to medium heat, adding a splash of water or broth if the sauce has thickened too much. This dish also freezes very well: portion into freezer-safe containers, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. If you are cooking for guests, you can make the entire stew 1–2 days ahead; in fact, the flavor improves as it rests. Simply reheat slowly and finish with fresh herbs right before serving.

Nutrition (per serving)

Approximate values for 1 of 4 servings, without mashed potatoes or other sides: about 320 calories; 9 g protein; 14 g fat; 34 g carbohydrates; 5 g fiber; 8 g sugars; 720 mg sodium (will vary based on broth, soy sauce, and added salt). Serving over mashed potatoes or polenta will increase calories and carbohydrates.