This vegan mushroom bourguignon is the perfect veggie alternative to the traditional French stew that is made with beef. For an extra boost of flavor, this mushroom bourguignon is cooked in the slow cooker, which makes the recipe incredibly easy! If you like mushrooms, you will LOVE this hearty mushroom sauce with fettuccine! It’s perfect for the Holidays – quick, delicious, and the red wine makes it super decadent!
I absolutely love cooking with red wine! Usually, I use red wine for my vegan Bolognese sauce or even just for a simple marinara sauce. It’s so great to add some flavor to your sauces! And there is just something about these “adult dishes”! Yummy!
For the mushroom bourguignon I, however, used way more red wine than I usually do! But it’s a French dish and of course it calls for red wine. A lot of red wine. Haha! Can you believe that mushroom bourguignon actually used to be a French “peasant dish”? It sure doesn’t look like one and no wonder it slowly turned into haute cuisine! I would never claim that my vegan bourguignon is an authentic French dish or even haute causine, but it’s definitely super delicious!! And also pretty easy to make…
What You Need For This Mushroom Bourguignon
- one large onion
- mushrooms (I used button mushrooms)
- red wine
- tomato paste
- vegetable broth
- dried marjoram
- Italian herbs
- one sprig of fresh rosemary
- corn starch (to thicken up the sauce)
As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of the post. You actually just need 15 minutes to chop up all the ingredients and then you leave it in the slow cooker for 5 hours! Super easy!
Cooking with the Instant Pot – Good or Bad?
I treated myself to an Instant Pot a couple of weeks ago. I was sooo looking forward to getting started and making all of these delicious recipes with it. But then everything I tried didn’t turn out well and I was actually getting kind of frustrated. All the beans I tried turned into mush and the crispy potatoes I tried were not crispy at all but super soft! My hubby actually started to ask me when we could go back to normal meals after a whole weekend of “baby food” from the Instant Pot! Haha!
I’m so glad my blogger friend Melanie from A Virtual Vegan helped me out here! She got an Instant Pot some months ago and it actually took her a while too to figure out the different cooking times. With her help, I now absolutely love making beans in the Instant Pot. They always turn out perfect and they’re so much better than canned ones! The Instant Pot is also great for cooking brown rice and quinoa. It comes out so fluffy! I just made Melanie’s Instant Pot potato curry the other day and it was a real success! I now can’t wait to try more recipes with it!
And the best thing is that it also got a slow cooker function. So I also used it for my mushroom bourguignon and it turned out so yummy! But of course you can also use any other slow cooker for this recipe!
I hope you like it as much as we do around here! I’m sure it would make a great vegan dish for Thanksgiving or Christmas. We’ll probably make it for Christmas this year together with my vegan lentil walnut loaf. Yummy!
Hope you all have a great week!
Sina – xx
- 1 large onion, chopped
- 3 large cloves of garlic, minced
- 2 carrots, cut into medium-sized sticks
- 5 cups button mushrooms, cut into halves or quarters depending on their size
- 1 cup red wine (use a vegan brand)
- 4 tablespoons tomato paste
- 1 teaspon dried marjoram
- 1 cup vegetable broth
- 3 teaspoons dried Italian herbs (I used thyme,basil, rosemary, and oregano)
- 1 sprig fresh rosemary, chopped
- 1 tablespoon corn starch + 2 tablespoons of water
- salt, to taste
- black pepper, to taste
- If using an Instant Pot: Press the "Sauté" button and add some oil. Cook the onions for about 3 minutes or until they become translucent. Then add the garlic, the mushrooms, and the carrots. Cook for 3 minutes. Then add the tomato paste and cook for another minute. Deglaze with red wine and vegetable broth. Add the herbs and season with salt and pepper. Press the "Slow Cook" function and choose 5 hours.
- If you use a regular slow cooker, do the same on the stove top. Then transfer everything to the slow cooker or just use the slow cooker pot to cook everything on the stove top. In this case, add the corn starch (whisk well with 2 tablespoons of water before adding) together with the herbs. (If you use an Instant Pot you will add it later). Cook for 5 hours. Serve with fettuccine.
- If you use an Instant Pot, press the "Sauté" function once the 5 hours are over. Stir in the corn starch (whisk well with 2 tablespoons of water before adding) and cook for about 3 minutes until the sauce becomes thicker. Serve with fettuccine.
- **You could also make this recipe by using the Instant Pot manual function. Cook it on high pressure for 8 minutes. Allow for a natural release.**
I used oregano for the marjoram, 1 tsp dry rosemary for the fresh, I used 2 medium onions and 16 oz mushrooms (which is about 5 1/2 cups), and cooked in IP as a slow cooker as described but only needed 3 hours as we like our mushrooms firm. Great sauce amount. Very tasty!