Vegan Mushroom Bourguignon

Vegan Mushroom Bourguignon Recipe

By Brand New Vegan

🔪Prep Time: 15 min

👩‍🍳Cook Time: 60 min


1 large onion, roughly chopped

2 carrots, thickly sliced

2 ribs celery, thickly sliced

7 boiler onions, skins removed

2 cups low-sodium vegetable broth (divided)

4 cloves garlic, minced

0.5 oz dried porcini mushrooms

8oz portobello caps, cut into 1/2” slices

16oz baby bella mushrooms, roughly chopped

4 sprigs fresh thyme

1/2 tsp dried rosemary

2 bay leaves

2 Tbls tomato paste

1 Tbls vegan worcestershire

1 3/4 cup red wine

salt and pepper to taste


1Rehydrate porcinis in hot water, set aside

2Remove skins of boiler onions, set aside

3Add the chopped onion to a large dutch oven with 1 cup of the broth

4Add carrots, celery, and boiler onions

5Heat over med to med-high until most of the liquid has evaporated

6Reduce heat and stir in garlic

7Clean and chop all the mushrooms and stir them in

8Once the mushrooms have reduced somewhat in size, add the bay leaves, thyme, and rosemary

9One the mushrooms have cooked down, stir in tomato paste, worchestershire, remaining cup of veg broth and the wine

10Increase heat to simmer and let cook for 30 min or until the sauce reduces and thickens.

11You can also stir in the arrowroot/cornstarch slurry to thicken it even more

12Salt and pepper to taste

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