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Vegetarian Mushroom Bourguignon (Inspired by Julia Child)

Miranda | The Herby Eater
A deeply flavorful vegetarian twist on Julia Child’s iconic Beef Bourguignon, featuring a medley of trumpet, baby bella, and button mushrooms simmered in red wine, garlic, and herbs. Perfect for a cozy evening meal with crusty bread or buttery mashed potatoes.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Course Dinner, Main Course
Cuisine French
Servings 4 servings

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.

Notes

For a richer finish, swirl in a pat of butter before serving.
Vegan butter can be substituted here, but I do not personally recommend coconut varieties to maintain proper flavor profiles.
Trumpet mushrooms add a meaty chew; don't skip them if you can find them!
You can make this dish up to a day ahead—flavors deepen beautifully overnight.
Keyword Dinner, Main, Vegetarian