Recipes » Side Dishes » Mixed Mushroom Bourguignon
T. Colin Campbell Center for Nutrition Studies

With its medley of earthy, umami-packed mushrooms, aromatic herbs, and a luscious wine-infused sauce, this plant-based version promises a satisfying dining experience that vegans and non-vegans alike will relish. Whether served over creamy mashed potatoes or a bed of warm, crusty bread, this dish is a perfect celebration of indulgent flavors while staying true to a plant-based, compassionate approach to cuisine.


  • 2 stalks celery, sliced
  • 1 large shallot, minced
  • 1½ cups diced carrots (½-inch dice)
  • 1 pound mixed mushrooms, halved
  • ¼ cup diced tempeh bacon (optional)
  • 4 garlic cloves, minced
  • 1 pound mini potatoes or Yukon Gold potatoes, diced in cubes
  • 1 bay leaf
  • 2 sprigs fresh thyme or ¾ tsp dried thyme
  • ¾ tsp salt, divided
  • ¾ tsp ground pepper, divided
  • 2 Tbsp tomato paste
  • 1 Tbsp oat flour
  • 1½ cups non-alcoholic dry red wine
  • ¼ cup freshly pressed apple juice
  • 1½ cups low-sodium vegetable or mushroom broth
  • 1 sprig fresh rosemary or ½ tsp dry rosemary
  • 1½ cups pearl onions


  • 1. Heat a large saucepan over medium-high heat.
  • 2. Sauté celery, shallot, and carrots for 3–4 minutes, stirring occasionally, until the vegetables start to soften.
  • 3. Reduce heat to medium and add mushrooms, tempeh bacon, garlic, potatoes, bay leaf, thyme, and ½ teaspoon each salt and pepper. Cook, stirring, until the mushrooms soften, about 5 minutes.
  • 4. Stir in tomato paste and cook for 1 minute. Add oat flour and cook, stirring, for another minute. Add wine and apple juice and increase heat to medium-high. Cook until the liquid is reduced by about half, 2 to 3 minutes.
  • 5. Add vegetable broth and rosemary and bring to a boil. Reduce heat to maintain a simmer, and cook until the vegetables are tender, about 10 minutes.
  • 6. Stir in pearl onions. Return to a simmer and cook, stirring occasionally, for 5 minutes.
  • 7. Season with remaining salt and pepper.

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