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A close up of a vegan mushroom bouguignon on a bed of fettuccine noodles with parsley and a gray napkin
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5 from 9 votes

Vegan Mushroom Bourguignon

This vegan Mushroom Bourguignon is a heady melange of flavors, textures and cuisines, and it takes just 30 minutes to make, which means its perfect for a busy weeknight or a busier weekend. Serve over a bed of flat noodles or mashed potatoes. Also a gluten-free and nut-free recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: French, gluten-free, nut-free, Stew, Vegan
Servings: 4 servings
Calories: 201kcal


  • 12 oz crimini mushrooms (sliced. Use a mix of shiitake and crimini if possible or just either one)
  • 1/2 cup dry, sliced shiitake mushrooms (Optional. If using, soak in 2 cups water to reconstitute, then drained. Reserve the stock)
  • 2 tsp thyme (divided)
  • 1 tsp sage
  • 1/4 cup gluten-free all purpose flour (or 2 tbsp cornstarch or tapioca starch. If not gluten-free, you can use regular all purpose flour too.)
  • 2 tbsp extra virgin olive oil (divided)
  • 1 large carrot (finely diced)
  • 2 shallots (finely diced, or onions are fine too. You can even use leeks for a variation, both green and white parts.)
  • 3 stalks celery (finely diced)
  • 4 cloves garlic (minced)
  • 1/2 cup red wine (I use brandy sometimes)
  • 2 heaping tbsp tomato paste
  • 2 cups vegetable stock (if you don't use the dry mushrooms and don't have mushroom stock. Or water works too)
  • 2 tbsp tamari
  • Salt and ground black pepper to taste
  • 1 tbsp vegan butter
  • 2 tbsp parsley (finely chopped)


  • In a bowl, place the crimini mushrooms and the reconstituted dry mushrooms, if using. Add the sage, 1 tsp thyme, salt and ground black pepper to taste and the flour. Mix well to coat the mushrooms. It's okay if you have some dry flour remaining at the bottom of the bowl, it will form a nice roux to thicken the stew.
  • Heat 1 tbsp oil in a saucepan large enough to cook the stew in. Add the mushrooms along with any remaining flour and cook, stirring frequently, over medium-high heat until the mushrooms brown. Scrape the bottom of the pan if the flour sticks. The mushrooms should express enough moisture for you to do this easily enough, but it's okay if some brown bits remain stuck, they will add more flavor to the stew. Remove the mushrooms to a plate and set aside.
  • Heat the remaining oil in the same pan. Add the onions, celery and carrots. Season with salt and ground black pepper and saute until the onions turn translucent and the veggies are somewhat softened.
  • Add the remaining thyme and garlic and saute another two minutes. Add the wine or brandy and let the alcohol cook off. When most of the moisture has evaporated, add the tomato paste and mix well.
  • Add the vegetable stock (or the reserved mushroom stock) and the tamari. Stir well to mix. Add the reserved mushrooms.
  • Bring the stew to a boil. Add more water or vegetable stock if it seems too thick. Just before you turn off the heat, check for seasoning and add more salt and ground black pepper if needed. Add the vegan butter and stir it in.
  • Serve hot over a bed of noodles or mashed potatoes.


Calories: 201kcal | Carbohydrates: 20g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Potassium: 729mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3742IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 2mg