Vegan Mushroom Bourguignon

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Deeply browned cremini and shiitake mushrooms are the whole point here, seared until golden and packed into a rich, slow-simmered braise with tender carrots, sweet caramelized onion, and a hit of garlic. Tomato paste and a splash of balsamic vinegar build layers of savory depth, while fresh thyme and bay leaves keep the broth fragrant as it reduces. A simple arrowroot slurry thickens everything at the end into a glossy, spoon-coating sauce that clings to every mushroom slice. Scattered with fresh parsley and ladled into bowls, it eats like a classic French braise but leans entirely on vegetables and umami-rich mushrooms for its flavor. It's a hearty, comforting dish that fits beautifully into a Vegan dinner rotation, especially spooned over mashed potatoes, egg-free noodles, or crusty bread for soaking up the sauce.

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Ingredients

4 servings

3 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 lb cremini mushrooms, quartered
8 oz shiitake mushrooms, stems removed, caps sliced ½ inch thick
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 medium yellow onion, finely diced
2 medium carrots, peeled and cut into ½-inch rounds
3 cloves garlic, minced
2 tbsp tomato paste
1 tbsp balsamic vinegar
2 cups beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 cup water
6 sprigs fresh thyme
2 bay leaves
1 tbsp arrowroot starch
2 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the cremini and shiitake mushrooms in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes until the undersides are deep golden brown. Stir and continue cooking for another 2–3 minutes until the mushrooms are browned all over and any released liquid has evaporated. Season with ¼ tsp salt and ⅛ tsp pepper, then transfer to a plate and set aside.
2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.

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