Savory mushrooms and carrots in a rich red wine sauce over chewy pasta. This is a warm, hearty, and satisfying meal that will please everyone at your table.
Vegan mushroom Bourguignon, you are going to be the dish that gets me over the loss of summer.
Don’t think that I don’t appreciate the change of seasons, I do. In fact fall is one of my favorite seasons—next to summer.
If you live in the Chicago area then you get me. At least I think you do. You see, fall in Chicago—or autumn if you want to be all proper—is like Vail, Colorado in the summer. You wake up to cool, crisp mornings and then the sun shines and it’s seventy two for the afternoon, and just like that, the chilly air returns in time for dinner. Perfect!
But it’s short lived, and then winter blows in.
I love the beginning of winter, only the beginning. The peaceful beauty of the first snow, the exhilaration of the first snow day, Christmas, I love those things, but it’s a looong season, and after the first thrill of winter is over, and everything turns gray, and brittle, and cold, I want summer back.
That’s why this vegan mushroom bourguignonne and I are going to be good friends for the next five to six months. Very good friends.
Bourguignon Bourguignon. Bourguignon. Say it three times fast. I can’t even say it once, correctly anyway. The husband got a kick out of me as I tried to pronounce it with a French accent. Cue the laughter.
But he wasn’t laughing when he took his first bite, no sir, because this dish is no laughing matter. It’s seriously good stuff that will make everyone in the room shut up and eat.
Don’t like mushrooms? I’m kind of guessing that this will change your mind. Why? Because they soak up the red wine and the seasonings and they taste like little slices of French heaven.
They aren’t slimy, or spongy, or anything like you’re probably used to when it comes to mushrooms. These are meaty, delicious, and addicting. For real.
The wine sauce is the captivating star of this show and it turns every ingredient it touches into an academy award winning co-star.
You’ll start out by sautéing the mushrooms in a touch of olive oil, and then the carrots.
Next, you’ll caramelize the onion and shallots. To deglaze the pan you’ll add some vegetable broth and red wine.
To enhance the broth you’re going to want to add some fresh thyme and dried Italian seasoning, salt, and pepper. Finally, let the sauce simmer for forty minutes or so.
Your kitchen is going to smell like a five start French restaurant. There is something to soothing and relaxing about the aroma of red wine and thyme comingling in the air. You won’t even need to drink a glass of wine while you’re cooking, just take deep breaths and smell the sauce and your tensions of the day will melt away.
Smother a pile of fettucine with this vegan mushroom Bourguignon and take your first bite. That wonderfully rich sauce will make you speechless. Not because you’ll have no words to describe it, but because you won’t want to spend any time talking when you could be eating.
Like I said before, this mushroom Bourguignon and I are going to be tight this winter. Its full flavored and comforting red wine sauce will help me make it through the coldest of nights. It might even make me appreciate wearing socks again. And trust me, that’s a big deal, because as you know, I’m all about bare feet and sunshine.
Tell me:
What's your favorite season?
Bare feet or socks?
Do you remember Julia Child making Beouf Bourguignon on her cooking show, The French Chef?
Vegan Mushroom Bourguignon
Equipment
- 1 large skillet
- 1 stove
Ingredients
- 2 tablespoon olive oil divided
- 2 lb mushroom caps we prefer baby Portobellos, stems off and sliced thick
- 6 large carrots peeled and sliced into 1 inch 2.5 cm circles
- 1 large yellow onion peeled and diced
- 1 large shallot peeled and sliced thin
- 2 garlic cloves peeled and minced
- 2 cups vegetable broth
- 1 ½ cups red wine
- 1 tablespoon tomato paste
- 2 teaspoon ground sea salt or to taste
- 2 tablespoon fresh thyme leaves plus extra for garnishing
- 2 teaspoon dried Italian seasoning
- Black pepper to taste
- 1 tablespoon + 1 teaspoon all-purpose flour use cornstarch to make it gluten free
- ⅓ cup water
- 1 1 lb package of fettucine
Instructions
- Fill a pasta pot with water and heat on medium to warm the water.
- Heat a large skillet on medium heat and add 1 tablespoon (15 ml) of olive oil. When the oil is hot, add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.
- Add the remaining olive oil and the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized, approximately 5 to 7 minutes. Add the garlic and cook for one minute.
- Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for twenty minutes. Add more seasoning if you prefer a stronger flavor.
- In a small bowl, mix the flour (or corn starch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour or lumps in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.
- Turn the heat for the pasta water to high and bring to a boil.
- Twelve minutes before the sauce is done, salt the pasta water (approximately 1 tablespoon (15 g)) and add the fettucine to the water. Cook according to the directions on the package.
- Divide the fettucine by four and make a nest in the center of each plate. Spoon the mushroom Bourguignon on top of the fettucine. Garnish with a sprinkle of fresh thyme leaves.
Notes
Nutrition
Elizabetb says
Hi Linda,
This recipe looks so good. So much so that I'm making it for Thanksgiving. If I may get some clarification on one aspect, please? Do I remove the carrots from the pan before deglazing it? Thank you.
Linda Meyer says
Hi! Thank you so much, I think you're going to love it! No need to remove the carrots, or anything else from the pan when you deglaze it. 🙂 Enjoy and have a wonderful Thanksgiving!
Elizabeth says
Thank you for your speedy reply Linda! Happy Thanksgiving to you and yours!
Kitty says
Hmm..not sure what I did wrong. I thought I followed the instructions completely but I ended up with a very soupy, bland mushroom mixture. 🙁
Linda Meyer says
Hi Kitty, I wish I knew what happened because this is one of our readers' favorites and we get rave reviews on this recipe daily. Let's start with the "soupy" issue. Did you possibly add more than 2 cups of broth, and did you cover the pan while it simmered? It's also possible that it may have simmered at too low of a temperature so the liquid didn't thicken. Also, did you remember to add the flour/water mixture? That definitely thickens the gravy. In regards to the "bland" taste, the browned mushrooms, onions, garlic, shallots, wine, fresh thyme, Italian seasoning, and salt and pepper are incredibly flavorful, I have to think that one or more ingredients were accidentally left out. If you like a really strong herb gravy you can certainly add more to suit your palate. I hope you try this again because it's really a wonderful dish. I just made it for my son last week when he was home for a visit and he devoured it. He's an incredible food snob! Ha! 🙂
Hope Saunders says
Dinner tonight - can't wait. btw - what is the silver pattern in the picture???
Linda Meyer says
Hi Hope! Awesome, let me know what you think. The silver fork is an 1847 Rodgers Bros. I don't know what the pattern is called.
Mona says
Hi! Just wanted to say thanks for a yummy recipe! Even my meat-loving hubby enjoyed it and asked me to make it again soon. A keeper! ;o)
Linda Meyer says
Hi Mona! Thank you so much! This makes me so happy. 🙂
Madeleine says
Just made this aaaannddddd... its friggin delicious! One of the easiest and best tasting recipes EVER!!! Thank you for this recipe!!
Linda Meyer says
Awww, thank you so much! We're so happy you enjoyed it and appreciate that you took the time to let us know. 🙂
Peninggi badan says
Its very beatyfull..
I love this..
Thanks for the informasion..
Linda Meyer says
Thank you!
Josie says
We are new to plant-based diet and this made a great birthday dinner for my husband and also satisfied my prior interest in French food. Thank you!
Linda Meyer says
Hi Josie! Thank you so much for taking the time to let us know. We really appreciate it. We're so happy you enjoyed the recipe, it's one of our favorites! Happy birthday to your husband! 🙂
Irene Burlet says
Hello ! I am from burgundy and i will say thank you for this recipe ! I don't eat meat since the last summer and I was really sad when I was thinking that I will never eat a "beauf bourguignon" anymore, until I found your recipe ! If I may, it could be more authentic and still vegan, for the seasoning for example instead of using italian mix, to put only thym and 2 bay leaf laced, what we call a "bouquet garni". We also had lardons but not really vegan so it could be replaced with smoked tofu. We also don't had broth just wine, it works too, and to break acidity some of us put a square of dark chocolate. And just to use less saucepans, flour or cornstach could be put directly on the main container, just before add the liquids. The flour has to wrap the vegetables and not burned and with good stiring their no lump !
I hope you won't take this badly, and I sure try your recipe this week-end ! And sorry my english and my potential mistakes
Again thank you and "bon appétit" !
Linda Meyer says
Hi Irene! Thank you so much for all of the wonderful French tips. I do appreciate them so much. I'm always open to learning new things and now I'm so intrigued. I can't wait to make this using your ideas. Have a wonderful day. 🙂
Linda Meyer says
Hi Irene! Thank you for the wonderful French tips. I love your ideas and can't wait to try them. 🙂
Terry says
I made this, exactly as written, and both my husband & I absolutely loved it! It was just a tad salty, so I will cut the salt in half, next time. It will be a regular meal at our house.
Linda Meyer says
Hi Terry! Thanks for taking the time to let me know how much you enjoyed it. I'm so happy that you liked it so much that you'll make it a regular meal. 🙂
Dawn Caesar-Nansemond says
Thank you for this elegant and inspiring recipe. It is certainly one of a kind!
Linda Meyer says
Thank you so much, Dawn! I truly appreciate your kind words.
Libby says
Very nice. I served mine on pappardelle, cut the salt in half and added a Tbl of balsamic vinegar and a Tbl of tamari. Yum! I'm definitely going to try the sun-dried tomatoes!
Libby says
Oh, and mine was oil-free,
as well. I don't miss that extra fat a bit, but I'm used to it.
Linda Meyer says
🙂
Linda Meyer says
Hi Libby! Thanks so much. I like your tweaks to it, sounds delicious. Thanks so much for taking the time to let me know what you thought. 🙂
cg says
Hi Lnda, as you know (unless you had enough of this and left town) it's still winter in the Chicago area. I made this meal tonight, and enjoyed the lovely aroma that filled our home as it was simmering on the stove. When it was ready, my (non-vegetarian) husband's and my taste buds were rewarded by the amazing flavors. Definitely a "keeper" we will enjoy again and share with friends - merci beaucoup!
Linda Meyer says
Hi, CG! Thank you so much for the kind words. I'm so happy you and your husband enjoyed it. This has quickly become one of our most popular recipes on the blog, especially with omnivores. Makes me so happy!
I wish I was soaking my toes in the ocean and enjoying a tropical breeze, but no, I had to endure the frigid wind and snow this weekend too. Thankfully it looks like we'll be in the 60s by the weekend. Woot-woot!
Rob says
Sorry but when is the red wine vegan ?????
Linda Meyer says
There are lots of vegan red wines, Rob. Here's a link to help you find one. :)http://www.barnivore.com/wine
Wendy Hobbie says
I made this tonight and it was fantastic! I thought it was easy and totally worth the time. I did everything as the recipe called for but I added a splash of vegan worchestire sauce to add some additional richness to the sauce and it was delish. I made it for my in-laws who are happy meat eaters and they enjoyed it as well. This will be part of my regular cold weather meal plans 🙂
Linda Meyer says
Hi Wendy! Thank you so much for taking the time to comment. I appreciate it. I'm so happy you and your in-laws enjoyed the recipe. It's getting such great reviews from my readers. The vegan worchestire sauce is a great idea! I'll have to try that. 🙂
Jovana says
I fast for religious reasons (I am Serbian Orthodox). Basically we're vegan + fish for almost half the year. My husband, who was not Orthodox, is still getting used to this lifestyle.
He fasts with me but most times I make vegan dishes, even if it is DELICIOUS, he usually says "This would be even better with milk, meat, cheese, etc". lol.
Tonight, I was in the surprise for my life after making this dish! I sat down and we started eating. He was sold from the first bite and said this is one of the two vegan dishes I made that were PERFECT AS IS. That it didn't miss anything - and that not even MEAT could make it better.
He also said it had so many complex flavors. And I have to agree. My brother and hubby had two huge servings!!
Thank you! This is SO , SO going into weekly rotation. It's absolutely delicious!
Can't wait to try more things from your blog now... signing up for your newsletter too!
Jovana says
Oh, I also forgot to mention - I hate, hate, hate mushrooms! I even prepared myself a separate dish (a small vegan spinach and onion pie). I decided to try some of my husbands and was like ... "Oh my God!" The pie is now saved for lunch tomorrow 🙂
First time I've ever liked a dish that focuses completely on mushrooms. You're right! I am one of those people averse to the texture of mushrooms and they were just so.... mmmm. Yum!
Sold! Sold! Sharing it on Facebook now 🙂
Linda Meyer says
Haha! That's awesome! Thank you.
Linda Meyer says
WOW! Thank you so much, Jovana! Such a sweet comment and I appreciate that you took the time to let me know what you thought of my recipe. It makes me so happy to hear that you and your family liked it and that's it's going to be part of your weekly rotation. Thanks for signing up for our newsletter. 🙂
Q Wollock says
Great recipe!
My only suggestion is that you mention getting the water ready as the first step - the sauce must cook for 40+ minutes, so perhaps move that step towards the end of the recipe?
Otherwise, very well done and delicious results!
Linda Meyer says
Hi! I'm so happy you enjoyed it. That's a great suggestion and I'll add that to the beginning of the recipe, thank you. Thank you. 🙂
Kay says
Can you make this without the red wine? I don't consume alcohol 🙂
Linda Meyer says
Hi Kay, the wine gives the sauce its flavor and the alcohol does evaporate during the cooking process. You could use a good balsamic vinegar or red wine vinegar but start with 1/4 of a cup and taste it before adding more so it doesn't taste too sharp. Please let me know how it turns out. 🙂
Lisa says
What kind of red wine do you prefer to use? I only drink what so not familiar with the Reds.
Linda Meyer says
Hi Lisa! I like Duckhorn Merlot. It's vegan friendly and good. Please let me know what you think of the recipe if you make it. I love getting feedback from my readers. 🙂
Vanessa says
Made this tonight. It is a lot of work but so delicious! Thank you!
Linda Meyer says
Yay! I'm so happy you enjoyed it. I've made it several times since I posted it and it gets easier as you get used to the process. I think I like making it because I drink wine while I cook. I pretend I'm Parisian. 😉
Sharon says
Loved this! Instead of tomato paste I used sun
dried tomato- excellent! Thanks for this great recipe!
Linda Meyer says
Thank you, Sharon! I'm so happy you enjoyed it. I love the idea of using sun dried tomatoes, I'm going to try that the next time I make this. 🙂
Jyothi@currytrail.in says
Linda this is one the best fall recipes. The creamy veggies look so tempting.
Linda Meyer says
Thank you, Jyothi! It's one of my favorites. 🙂