Mushroom Bourguignon

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In this umami-packed mushroom bourguignon recipe, a mix of earthy fungi simmers in red wine with tender carrots, sweet pearl onions, and plenty of garlic. It’s a cozy, meatless take on the beefy French classic that even the most devoted carnivores will love.

As in a traditional beef bourguignon, it’s all about building deep flavor. Rehydrated dried mushrooms lend their soaking liquid to create an intensely savory broth, while using a variety of mushrooms adds texture and body. For a restaurant-worthy finish, a few crispy maitake or oyster mushrooms on top bring irresistible crunch and drama.

Serve this vegetarian bourguignon over creamy mashed potatoes, buttery noodles, or soft polenta—because this is comfort food through and through.

Tips for the best mushroom bourguignon

• Mix your mushrooms: Combining varieties like crimini (also spelled cremini), portobello, shiitake, oyster, and maitake gives the stew layers of flavor and texture. But the stew can be delicious made with just a single kind of mushroom too.
• Don’t rush the browning: Let the mushrooms deeply caramelize—you’re building the same rich base you’d get from searing meat.
• Use that soaking liquid: The water from rehydrating dried mushrooms is liquid gold—strain it and stir it right into your sauce.
• What wine to use: Burgundy is the traditional choice for bourguignon preparations. You can also go with Pinot Noir, Cabernet Franc, or Syrah. You don’t need to spend a lot; a $15 to $20 bottle will do—just make sure to stay away from “cooking wine.”
• Make it ahead: Like any good stew, this vegetarian dish gets even better after a night in the fridge.
• Crispy finish: Fry up a few mushrooms (maitake or oyster; like the ones in this recipe for mushroom tacos) for garnish. They add crunch, drama, and a restaurant-style flourish.