Recipe: Mushroom Bourguignon

I felt like a particularly hearty and warming dinner recently and this mushroom bourguignon was the answer. It’s an excellent cold weather option, reheats well and is suitable for vegans too! I highly recommend whipping it up on a Sunday afternoon. It might not be all that pretty, but it sure is tasty.

Mushroom Bourguignon | I Spy Plum Pie

I based this mushroom bourguignon on one from Vegan Richa

Ingredients List

  • Medium onion
  • 4 cloves garlic
  • 350g mixed mushrooms
  • 2 medium carrots
  • 5 stems celery
  • Oil
  • 1/4 cup red wine
  • 1tbs fresh thyme
  • 1tbs fresh rosemary
  • 1/4tsp garlic powder
  • 1tbs soy sauce
  • 2tsp tomato paste
  • 1 cup vegetable stock
  • 1tbs cornstarch mixed in 3tbs water
  • 1 cup spinach


  1. Dice the onion and mince the garlic
  2. Slice the mushrooms and set aside
  3. Slice the carrots and celery and set aside
  4. Heat some oil in a large pan then cook the onion and garlic for 3-4 minutes
  5. Add the mushrooms and a pinch of salt and cook for a further 3-4 minutes, until starting to go golden
  6. Add the wine and mix well, cooking for 30 seconds
  7. Mix in the carrots, celery, thyme, rosemary and garlic powder and stir to combine
  8. Pour in the soy sauce, tomato paste and vegetable stock and mix well. Partially cover and cook for 10-15 minutes, until vegetables are tender
  9. Add the cornstarch mixture and stir through then add the spinach and season with salt and pepper.
  10. Bring to the boil and allow to thicken slightly then serve

Mushroom Bourguignon | I Spy Plum Pie

That might seem like a few steps to get this mushroom bourguignon on the table, but it’s pretty simple I promise! I served mine with mashed potatoes which made it extra excellent for a chilly night! I used a combo of swiss brown and portobello mushrooms, but anything you have on hand will work! If you don’t want to use wine then just switch it out for more vegetable stock instead.

Mushroom Bourguignon | I Spy Plum Pie

This dish definitely reminded me of winter as a kid when beef bourguignon was a staple on our menu. I’m glad to now have a vegetarian version to make instead! I have realised however that no matter how many times I write mushroom bourguignon I still struggle to spell it. My high school french teachers would be disappointed in me!

Mushroom Bourguignon | I Spy Plum Pie

Want to give this mushroom bourguignon a try this winter?

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