Vegetarian Bourguignon with Mushrooms
Every year, as November draws to a close, I find myself torn between the comforting dishes of autumn and the irresistible urge to dive into the frenzy of Christmas recipes. Before sharing my series of festive recipes, I wanted to share a seasonal one with you: my Vegetarian Bourguignon with Mushrooms. And frankly, even if it’s not a “classic” Christmas Eve dish, it will be a perfect addition to a festive table if you’re looking for a flavorful vegetarian dish that doesn’t require spending hours in the kitchen.
I’m not a vegetarian, but I like to experiment, and we’re trying to reduce our meat consumption at home… So this is a good opportunity to explore other options and put more vegetables on our plates. And I often make this vegetarian beef bourguignon when I have a little leftover red wine after a family meal…
What I love about this vegetarian version is the interplay of textures. The mushrooms have a slight firmness reminiscent of the chewiness of a traditional beef bourguignon. The secret? Mixing several varieties: shiitake for their firmness, sliced oyster mushrooms, and button mushrooms for their roundness. Together, they create a truly interesting, almost surprising flavor. No meat is needed: the sauce thickens on its own, the aromas develop quickly, and the result is undeniably delicious.
And let’s be clear: it’s much faster than a classic beef bourguignon. No long hours of simmering, no exotic ingredients, just a simple and flavorful recipe that will win you over from the first bite. If you’re still skeptical about the concept of vegetarian beef bourguignon, I really encourage you to try it. It’s easy, it’s quick, and above all… it’s delicious. You’ll see, you might be pleasantly surprised.
Vegetarian Bourguignon with Mushrooms
Here are the ingredients needed to make a vegetarian beef bourguignon recipe:
- A variety of mushrooms to play with flavors and textures: shiitake, oyster, button mushrooms…
- Small onions and/or shallots, and garlic cloves
- Carrots and a celery stalk
- Good quality red wine
- Tomato paste
- Flour to thicken the sauce
- Vegetable stock and water
- A bouquet garni (bay leaf, thyme, rosemary)
- Olive oil and butter
- Salt and freshly ground pepper
- Chopped fresh parsley, to serve
Side dish ideas for beef bourguignon with mushrooms:
Vegetarian Bourguignon with Mushrooms
Ingredients
- 350 g shiitake and/or oyster mushrooms
- 300 g button mushrooms
- 20 g butter
- 200 g pearl onions or shallots
- 3 3 carrots
- 1 celery stalk
- 2 garlic cloves
- 2 tbsp olive oil
- Salt and pepper
- 35 cl red wine
- 1 tbsp tomato paste
- 2 tbsp flour
- 1 vegetable stock cube + 350ml water
- 1 bouquet garni (bay leaf, thyme, rosemary)
- Chopped fresh parsley, to serve
Instructions
- Prepare your ingredients.Peel, wash, and slice the carrots. Do the same with the celery, slicing it thinly.Peel the shallots and/or pearl onions and halve them lengthwise.Slice or dice the mushrooms, depending on their shape.
- Melt the butter in a medium saucepan over medium-high heat and sauté the mushrooms in small batches until golden brown, even slightly charred.Then transfer the mushrooms to a bowl and season with a generous pinch of salt and a few grinds of pepper.
- In the same saucepan, sauté the carrots, celery and shallots in oil. Add the chopped garlic after 5 minutes.
- Deglaze with the red wine and simmer for 2 minutes.Add the flour and tomato purée and mix well.
- Pour in the vegetable stock and add the bouquet garni. Season with salt and pepper.Add the cooked mushrooms, stir, and simmer, covered, over low heat for 30 minutes.
- Once the vegetarian beef bourguignon has reduced and the sauce has thickened, remove the bouquet garni.Serve with chopped parsley and your choice of side dish.
