Enjoy a vegan, mushroom-based take on Julia Child’s most famous recipe.
Julia Child put boeuf bourguignon on the culinary map when Mastering the Art of French Cooking hit shelves in 1961. Traditionally, the recipe stars beef slow-braised for hours in a rich red wine sauce, accented by chopped veggies and herbs. It’s a complex yet comforting dish that has stood the test of time for a reason. It’s a classic.
But if you’re vegan or otherwise don’t eat beef, you may have never tasted this iconic dish. So why not try a meatless adaptation? This recipe borrows from the original, capturing the spirit of a traditional boeuf bourguignon—only it uses mushrooms instead of meat.
Here, a mix of cremini, portobello, and shiitake mushrooms gives the dish body and dimension while soaking up all the flavors of the wine, garlic, and herbs. There’s also no need for a marathon cooking session; mushrooms cook much faster than stew beef, so they’re ready in less than half the time. You end up with a dish that embodies everything to love about Julia’s iconic version but tailor-made for meatless eaters.
Why add wine?
The wine plays a very important role in this recipe, just as it does in the original boeuf bourguignon. It is a defining ingredient in the dish. As it cooks down, it develops into a concentrated flavor that marries and complements the garlic, onions, tomato paste, and other aromatics. That way, you don’t just have a vegetable soup. You have something far more complex and elevated.
You want to choose the right wine here, too. Go for a dry red like pinot noir or merlot, which will add a gentle earthy tone and subtle fruitiness that plays well with the mushrooms.
How do I store leftovers?
This dish can be stored in airtight containers in the refrigerator for about 3 days. To reheat it, warm it gently on the stovetop with a splash of broth. You can also freeze it in a freezer-safe container for up to 2 months, though the texture of the mushrooms will soften after thawing.
Serving suggestions
When it comes to serving, your options are almost endless. The classic pairing is mashed potatoes (try these Twice-Baked Mashed Potatoes, for instance), but feel free to ladle this over any other favorite carb like pasta, rice, or biscuits. Creamy Polenta is another great option. If you want to keep things a bit lighter, you could serve it with Mashed Cauliflower instead.
Mushroom Bourguignon
Ingredients Â
- 2 tablespoons olive oil
- 1 pound mixed mushrooms such as cremini, portobello, and shiitake, cut into chunks
- 1 cup pearl onions peeled
- 2 large carrots sliced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
InstructionsÂ
- Heat the olive oil in a large pot over medium heat. Add the mushrooms and pearl onions, and sauté until the mushrooms are browned and onions are slightly soft, about 10 minutes.
- Add the carrots and garlic to the pot, cooking for another 5 minutes until the carrots start to soften.
- Stir in the tomato paste and cook for 1 minute, then pour in the red wine. Allow the wine to simmer and reduce slightly, about 5 minutes.
- Add the vegetable broth, thyme, and bay leaves. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer, covered, for 30 minutes or until the vegetables are tender and the sauce has thickened.
- Remove the bay leaves and adjust seasoning with salt and pepper before serving.
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