My personal favorite Julia Child recipe is her Bourguignon. While I haven’t had the beef version since I was a kid, the memory still sits rooted in my brain as peak and quintessential upscale cozy.
There is a reason Julia’s Beef Bourguignon became famous, too. The method creates a deep, glossy, wine-rich stew that feels effortless at the table, even though it asks for a little love and attention in the kitchen. This Mushroom Bourguignon follows the same structure, only with a mix of mushrooms standing where the beef and bacon once was. They take on the red wine beautifully and become the heart of a stew that feels special enough for a cold night or a slow more formal dinner.
What makes this version work is how the mushrooms are treated. They need space in the pan so they can sear and caramelize, not steam. That browning step builds the base of the whole dish. Julia’s original recipe includes a moment in the oven where the flour browns on the outside of the meat. It creates a silky texture once the wine and stock are added. Keeping that step gives this vegan version the same structure and richness.
The rest stays almost identical to the original as Julia Child intended. Carrots and onions cook until lightly browned. Wine reduces with tomato paste, garlic, thyme, and a bay leaf. Pearl onions and sautéed mushrooms get added at the end, which gives the stew that familiar Bourguignon look. Most of the work is hands-off, and the stew keeps well if you want to make it the day before serving.
Serve it with mashed potatoes, buttered noodles, or thick slices of bread to catch the sauce. For a little something extra, Julia recommends adding peas on the side. The flavors deepen as it sits, so leftovers are usually even better.
Below are a few extra tips I wanted to include so you get a perfect finish and final result.
Brown the mushrooms well.
Crowding the pan prevents good browning. Work in batches so the mushrooms develop flavor and color.
Keep the oven step.
Tossing the vegetables and mushrooms with flour, then placing the pot in a hot oven, gives the sauce a smooth consistency once the wine is added, so don’t skip it to make this gluten-free (sorry friends with gluten sensitivities).
Keep your eye on the prize (the mushrooms).
Mushrooms cook much faster than beef, as you might expect. The goal is to merge the flavors, not soften the mushrooms for hours. Keep an eye on them.
Use a wine you enjoy.
A young, full-bodied red works best. The wine is a major part of the final flavor, so pick one you’d actually drink.
Vegan Mushroom Bourguignon
Equipment
- Large heavy Dutch oven or 9–10 inch fireproof casserole (3 inches deep!)
- Slotted spoon
- Sheet pan
- Saucepan
Ingredients
Main Stew
- 2 lbs mixed mushrooms cremini, portobello, oyster, shiitake, torn or cut into 1½-inch pieces
- 2 Tbsp olive oil
- 2 Tbsp plant butter
- 1 large carrot sliced
- 1 large onion sliced
- 1 tsp salt
- ¼ tsp black pepper
- 2 Tbsp flour
- 3 cups full-bodied young red wine Beaujolais, Côtes du Rhône, Burgundy, etc.
- 1-1½ cups vegetable stock
- 1 Tbsp tomato paste
- 2 cloves garlic mashed
- ½ tsp dried thyme
- 1 bay leaf crumbled
Finishing Vegetables
- 18-24 pearl onions brown-braised or sautéed until tender
- 1 lb button mushrooms quartered and sautéed in plant butter
Garnish
- Fresh parsley sprigs
Instructions
- Heat the olive oil and 1 Tbsp of the butter in a wide heavy pan over high heat. Add the mushrooms in batches so they brown instead of steaming. Let them sear for 2–3 minutes per side until deeply golden. Season lightly with salt. Transfer to a bowl and set aside.
- In the same pan, add the carrot and sliced onion. Sauté until lightly browned. Return the seared mushrooms to the pot.
- Sprinkle the salt, pepper, and flour over the vegetables. Toss to coat.
- Place the uncovered pot in a preheated 450°F oven for 4 minutes.
- Remove, toss again, and return to the oven for another 4 minutes.
- Reduce oven temperature to 325°F.
- Stir in the wine, 1 cup vegetable stock, tomato paste, garlic, thyme, and bay leaf.
- Bring to a simmer on the stove. Cover and place in the lower third of the 325°F oven for 45–60 minutes, until the mushrooms are tender and the flavors have deepened. Add more stock as needed if the sauce reduces too far.
- While the stew cooks, sauté the pearl onions until tender.
- In a separate pan, sauté the 1 lb quartered mushrooms in butter until golden.
- Set aside.
- When the stew is done, pour the contents through a sieve into a saucepan, reserving the mushroom–vegetable mixture.
- Simmer the sauce for 1–2 minutes, skimming any fat. Reduce until you have about 2½ cups of glossy, spoon-coating sauce.
- Season to taste.
- Return the mushroom mixture to the pot. Pour the finished sauce over it. Top with the pearl onions and sautéed mushrooms.
- Simmer for 2–3 minutes, gently basting with the sauce.
- Serve warm with mashed potatoes, buttered noodles, rice, or crusty bread.
- Garnish with parsley.
Notes
The 450°F flour step is essential to achieving the classic Bourguignon texture. This stew tastes even better the next day!! Cool completely, refrigerate, and gently rewarm before serving.