This vegan Mushroom Bourguignon is ideal for cooler weather and simplifies weekday cooking, made in the slow cooker with dried porcini mushrooms, shallots, garlic, chestnut mushrooms, and carrots in a slow cooker.

To cook Mushroom Bourguignon in your slow cooker or crockpot, begin by soaking the porcini mushrooms. Brown the shallots and garlic, mix in a sauce of red wine and vegetable stock, and let it all simmer on low for 5 hours.

Who said vegan food has to be boring? Give this Mushroom Bourguignon a go and see if it doesn’t make your taste buds sing! Don’t forget to leave a comment below and tell us how it turned out!

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Slow Cooker Mushroom Bourguignon Ingredients

• 25g of dried porcini mushrooms
• 350g of whole shallots, peeled
• 1/2 tbsp of olive oil
• 3 garlic cloves, crushed
• 2 tbsp of plain flour
• 250ml of vegetable stock
• 400ml of vegan red wine
• 250g of chestnut mushrooms, quartered
• 250g of portobello mushrooms, thickly sliced
• 250g of baby button mushrooms
• 2 large carrots, peeled and cut into 1.5 cm slices
• 2 bay leaves
• A small bunch of thyme
• 3 sprigs of parsley, plus extra chopped for garnish
• 1 tsp of Marmite

How To Make Slow Cooker Mushroom Bourguignon

1. Rehydrate the Porcini Mushrooms: Start by placing the dried porcini mushrooms in a small bowl, cover with 150ml of just-boiled water, and allow them to soak for 10 minutes.
2. Prepare the Shallots: Meanwhile, place the shallots in a heatproof bowl and cover with freshly boiled water. Let them sit for 2-3 minutes, then drain and rinse in cold water. Trim the ends, keeping the roots intact, and peel the skins off.
3. Sauté Shallots and Garlic: Heat olive oil in a medium pan over medium heat. Fry the shallots for 6-7 minutes, stirring occasionally until golden. Add the crushed garlic and cook for an additional minute. Transfer the shallots and garlic to the slow cooker.
4. Make the Sauce: Using the same pan, add the flour and cook for 1 minute. Remove from heat, gradually add the stock while stirring to eliminate flour lumps. Slowly incorporate the red wine, return to heat, and bring to a boil for 5 minutes to slightly reduce.
5. Combine Ingredients in Slow Cooker: Add the quartered chestnut mushrooms, sliced portobello mushrooms, baby button mushrooms, and sliced carrots to the slow cooker. Pour the wine and stock mixture over the mushrooms, stirring to combine.
6. Add Herbs: Tie the bay leaves, thyme, and parsley sprigs into a bundle with kitchen string and submerge in the slow cooker. Cover and set to cook on low for 5 hours.
7. Finalize the Sauce: After 5 hours, remove the herb bundle and discard. Strain the cooking liquid through a fine sieve into a medium pan, returning the solid ingredients to the slow cooker to keep warm. Stir Marmite into the strained liquid, bring to a boil, then reduce to a simmer for 10 minutes.
8. Combine and Serve: Pour the thickened liquid back into the slow cooker, stir well, and adjust seasoning as needed. Garnish with extra chopped parsley and serve alongside creamy mashed potatoes.

Can I Use Fresh Mushrooms Instead?

Absolutely, you can use fresh mushrooms if dried porcini aren’t handy, but remember that dried porcini adds a depth of flavor that fresh mushrooms might not match. Try boosting the umami with a bit more Marmite or soy sauce to compensate.

Recipe Tips

• Maximize Flavor: Sauté your mushrooms separately in a hot pan until golden before adding them to the slow cooker; this enhances their flavor and texture in the final dish.
• Thicken the Sauce: If you find the sauce too thin after cooking, mix a tablespoon of cornstarch with water and stir it in, cooking on high for an additional 15 minutes to thicken.
• Enhance with Umami: Incorporate a tablespoon of soy sauce or tamari with the vegetable stock to deepen the umami flavor, making the dish even more robust and satisfying.
• Herb Choices Matter: Experiment with different herbs like rosemary or sage for a slight variation in flavor; just remember to tie them up for easy removal before serving.
• Wine Selection: Use a good quality vegan red wine that you enjoy drinking, as the flavor of the wine greatly influences the overall taste of your Mushroom Bourguignon.

Recipe Variations

• Protein Boost: Add chunks of tempeh or seitan in the last hour of cooking for added protein and a meatier texture, which complements the mushrooms perfectly.
• Root Vegetable Twist: Swap out some mushrooms for parsnips or turnips to introduce a subtle sweetness and vary the texture of your bourguignon.
• Spice It Up: Introduce a pinch of smoked paprika or a dash of chili flakes to the recipe for a warm, spicy kick that cuts through the richness.
• Low-Carb Option: Serve over cauliflower mash or steamed greens instead of traditional mashed potatoes for a lower-carb version that still feels indulgent.

What To Serve With Mushroom Bourguignon

Mushroom Bourguignon in the Slow Cooker pairs brilliantly with Orange-cardamom Slow Cooker Carrots, Jiffy Cornbread, steamed green beans, Sweet Potato Wedges, and a crisp green salad.

You can also enjoy this hearty dish with polenta, Chicken Curry Noodles, or fresh, crusty baguettes for a satisfying meal.

How To Store Leftover Mushroom Bourguignon

In The Fridge:

Ensure your Mushroom Bourguignon is completely cooled before you transfer it into an airtight container. It can safely stay in the fridge for up to 4 days. Always reheat thoroughly before serving to maintain its best quality and safety.

In The Freezer:

Mushroom Bourguignon can be frozen, but its texture might change slightly due to the mushrooms and vegetables. Cool it completely, and store it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.

How To Reheat Leftover Mushroom Bourguignon

To reheat your leftover Mushroom Bourguignon, pour it into a saucepan and warm it slowly over medium heat. Stir frequently to ensure even heating and prevent burning, especially if the sauce has thickened. For quicker reheating, use a microwave, stirring halfway through to heat evenly.

Check out More Slow Cooker Recipes:

• Slow Cooker Vietnamese Vegetable Curry
• Slow Cooker Moroccan Broad Bean Soup
• Slow Cooker Gingered Pears