The first time I ever watched Julia Child cook beef bourguignon in a YouTube video, I was struck by how deeply she respected time. Time to brown, time to simmer, time to coax flavor from every corner of the pan. That patience, that reverence for layering and developing, felt to me like the essence of cooking. And the patience paid off – she truly created masterpieces with that time.
So when I stopped eating meat, I didn’t want to lose the ritual of that kind of dish—the kind that fills the kitchen with a slow-building perfume, that demands you keep tasting and tending. I wanted to recreate something that held onto the magic of that original dish while still being entirely plant-based. And it felt right to go to Julia Child’s very own cookbook (bought for me by one of my best friends who knew it was on my list – the sweetest gesture to my 22 year old self at the time) to consult the expert.
Thus, taking her very own bourguignon recipe and keeping it true to form, but vegetarian.
It’s not a rush job. It’s not one-pot-in-15-minutes. I don’t think anyone at any point would tell you it’s an easy weeknight meal either. It’s slow, in the way that good food sometimes is.
When the mushrooms meet the braise, it’s almost alchemy. Everything thickens slightly, flavors meld, and suddenly you have something that tastes far more luxurious than its ingredients would suggest. It’s earthy, winey, buttery, and layered. A stew that satisfies on a cold night with a hunk of bread or a spoonful of mashed potatoes. And the best part? Like Julia’s original beef version, it tastes even better the next day.
There’s a kind of joy in honoring a classic by reimagining it. And even more joy in making it your own while keeping the heart of it intact. I like to think she’d be proud of this one. And I hope you enjoy it as much as I have.
Vegetarian Mushroom Bourguignon (Inspired by Julia Child)
Equipment
- Dutch oven or large heavy-bottomed pot
- Chef’s knife
- Cutting board
- Slotted spoon
- Saucepan
- Fine mesh strainer
- Wooden spoon
Ingredients
For the mushroom base:
- 2 tbsp olive oil
- 1 tbsp butter or more olive oil
- 1 yellow onion diced
- 2 carrots sliced into thick coins
- 2 ribs celery sliced
- 4 cloves garlic minced
- 1 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 ½ cups red wine Burgundy or Côtes du Rhône
- 1 ½ cups vegetable broth
- 2 tsp tamari or soy sauce
- 1 tsp fresh thyme leaves or ½ tsp dried
- 1 bay leaf
- Salt and freshly cracked black pepper to taste
For the mushrooms:
- 1 tbsp olive oil
- 1 tbsp butter
- 6 oz trumpet mushrooms sliced into thick rounds
- 6 oz baby bella mushrooms quartered
- 6 oz white button mushrooms halved or quartered
- 2 tsp fresh thyme
- Pinch of salt
For finishing:
- Chopped fresh parsley
- Toasted crusty bread or mashed potatoes for serving
Instructions
- In a Dutch oven, heat 2 tbsp olive oil and 1 tbsp vegan butter over medium heat. Add the onion, carrot, and celery. Sauté until softened and beginning to brown, about 8–10 minutes. Add the garlic and cook 1 minute more.
- Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly. Sprinkle in the flour and stir constantly for 1 minute to cook off the raw taste.
- Slowly pour in the red wine while scraping the bottom of the pot to release any fond. Let it bubble for 3–5 minutes to reduce slightly. Add vegetable broth, tamari, thyme, and bay leaf. Season with salt and pepper. Reduce heat to low, cover, and let simmer for 45 minutes.
- Meanwhile, in a separate skillet, heat 1 tbsp olive oil and 1 tbsp vegan butter over medium-high heat. Sauté mushrooms in batches (do not crowd the pan) until deeply browned and golden, about 5–7 minutes per batch. Season each batch with a pinch of salt and some fresh thyme. Set aside.
- After the stew has simmered, remove the bay leaf. Add the seared mushrooms to the pot and stir gently to combine. Let cook uncovered for another 10–15 minutes to thicken.
- Taste and adjust seasoning with salt and pepper, or a splash more tamari or wine if needed for depth.
- Ladle the bourguignon over mashed potatoes or alongside toasted crusty bread. Garnish with parsley and enjoy.