A medley of mushrooms and vegetables cooked in a deliciously rich red wine gravy, this hearty vegan stew is quick and easy to prepare. Serve with mashed potatoes, green beans and a glass or two of Artesano de Argento Organic Fairtrade Malbec Cabernet Franc!

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In Collaboration with Artesano de Argento

New year and for once I am not making ANY resolutions… other than nudging my family gently into eating more plant based meals this year.

Because I KNOW that this Mushroom Bourguignon (a.k.a mushroom stew) recipe will delight everyone – whether a committed vegan, resolved to participate in Veganuary or omnivore. It is hearty, warming and just the perfect comfort food for dreary cold days, just like my Vegan Shepherd’s Pie.

The red wine gravy made with Artesano de Argento Organic Fairtrade Malbec Cabernet Franc is deliciously rich – and happily there’s plenty of wine left to enjoy with your meal.

This delicious Malbec blend from Argentina is organic, Fairtrade and vegan certified. It boasts a deep red colour with aromas of cherries, plums, currant leaves and ripe fruit.

A full-bodied red that pairs well with food but can also be enjoyed on its own. It is very reasonably priced at £10 a bottle and available from Sainsbury’s online and selected stores.

Making Vegan Bourguignon

A classic French Boeuf Bourguignon is of course made with beef AND bacon… not vegan friendly at all. Take these two elements out and you still have a hearty stew that’s delicious and cooks WAY FASTER.

Here’s what you will need

Onions and garlic. Traditionally Bourguignon uses small shallots but I am not super fond of them (or peeling them!) so I have used onion instead.
A variety of mushrooms: I used button, chestnut and mini portobello. You can also add some dried porcini mushrooms for an even richer flavour.
Baby carrots (Chantenay carrots) can be left whole or you simply use diced carrots.
Chestnuts: I love adding cooked chestnuts in savoury dishes! They bring a nutty and slightly sweet note plus texture to this mushroom stew. You can leave them out if you prefer.
Tomato Paste
Henderson’s Relish: a vegan version of Worcestershire sauce which is not vegan friendly as it contains anchovies. You can use soy sauce or Tamari as a substitute if preferred.
Red wine: a big part of this dish and you should always use a wine you would also happily drink. I used Artesano de Argento Malbec Cabernet Franc which is not just delicious but also vegan, Fairtrade and organic to boot!
Vegetable Stock
Bay leaf and thyme sprig – remember to discard before serving
Xanthan gum or a little flour or cornflour to thicken the sauce. I like using a tiny amount of Xanthan Gum as it gives the rich wine gravy and amazing gloss but you can use whatever is handy.
Plenty of chopped fresh parsley to garnish

How to Make Mushroom Bourguignon

↓ For the full ingredients and detailed method, jump to the recipe card.

STEP 1 Heat the oil in a deep pot (Dutch Oven), add the onions, salt and pepper. Pan fry the onions over low heat, stirring, until softened, about 5-7 minutes.

STEP 2 Add garlic and mushrooms – it will look like A LOT of mushrooms but they will quickly cook down. Sauté for a couple of minutes, stirring.

STEP 3 Add the carrots, chestnuts, tomato paste, Henderson’s Relish, wine and stock. Bring to a boil and add the bay leaf and thyme.

adding wine to a vegan bourguignon in a pot

STEP 4 Lower the heat and simmer gently, stirring occasionally, until the sauce has reduced and the carrots are fork tender. If you feel the sauce needs to be thickened, stir in the Xanthan Gum (or see notes) and simmer until the gravy thickens slightly.

STEP 5 Discard the bay leaf and thyme sprig. Check the seasoning, adding salt and pepper to your taste. Stir in half the parsley, reserving some to serve with the dish. Serve over mashed potatoes with some steamed green vegetables if you like.

Serving of mushroom bourguignon with red wine on the side

Mushroom Stew Tips and FAQs

This stew will happily keep for a couple of days in the fridge. Make sure you reheat any leftovers until piping hot before serving.
Add four tablespoons dried porcini mushrooms for an even richer flavour. Cover the dried mushrooms with boiling water, leave to stand for 10 minutes. Chop the mushrooms and use the steeping water in the stew, subtracting the amount from the vegetable stock.
Replace the Xanthan Gum with a little flour or a teaspoon of cornflour diluted in a tablespoon of cold water if the sauce needs to thicken.
Check out my Slow Cooker Mashed Potatoes which are perfect with this recipe!

HAVE YOU MADE MY MUSHROOM BOURGUIGNON RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!