The Best One Pan Mushroom Bourguignon (Gluten Free, Vegan)

Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
Yield: serves 2Category: Dinners
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This mushroom bourguignon is a really indulgent tasting recipe that puts a meat free twist on a classic and is really quick to make! I’ve always shied away from cooking with wine, (unless that includes drinking a glass while I’m in the kitchen?) as I always just assumed it would be more complicated than it is. I was pleasantly surprised when I started experimenting with this recipe and discovered its actually really easy to throw together a bourguignon and doesn’t take much time to make at all.

I can only describe my mushroom bourguignon as proper comfort food and it makes a great vegan option for a Sunday dinner, just make sure you check the wine is vegan friendly if needed. I usually pair this with mashed potato made with a dairy free butter alternative and greens and it makes a great meal for a cold day, as it takes less than thirty minutes to make it is also an ideal midweek dinner option.

You could experiment with this recipe and add in other vegetables if desired, I have kept it fairly simple but it could be a good way to use up anything that needs eating to help avoid food waste.

If you like this comforting dinner recipe you may also like Vegetable Patch Pie recipe,  my Lentil & Mushroom Hotpot and my Creamy Mushroom Stroganoff recipe which can be found here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 250g 2 cups chestnut mushrooms
  • 125g 1 cup button mushrooms
  • 200ml 1 cup red wine
  • 200ml 1 cup water
  • 2 carrots
  • 1 white onion
  • 2 cloves garlic
  • 2 tbsp tomato puree
  • 1 + 1/2 tbsp gluten free plain flour
  • 1 vegetable stock cube
  • 1 tsp thyme
  • Pinch sea salt
  • Pinch black pepper
  • Splash olive oil


  1. Peel and finely chop the onion and garlic and add to a large saucepan along with some olive oil
  2. Peel and thinly slice the carrots before adding to the saucepan
  3. Quarter the chestnut mushrooms and add them to the pan along with the whole button mushrooms, allow to cook over a high heat for a few minutes
  4. Turn the heat to low and add the flour to the pan, stir well
  5. Next, pour in the wine, water, stock cube and tomato puree. Stir all ingredients well and continue stirring until the liquid forms a glossy sauce
  6. Add the thyme, salt and pepper and cover the saucepan, allow to simmer for fifteen minutes before stirring well and serving


  1. Hayley

    Made this lastnight with some beef substitute. Omg! So delicious!

    • Natasha Gelder

      Oh I’m so glad you like it! ????


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