A Vegan Bourguignon Stuns Even Skeptical Chefs—With Mushrooms

A vegan twist on a classic French dish has won over even the sceptics. Beef bourguignon, a recipe unchanged since the 17th century, was reimagined without meat—using mushrooms instead. The result surprised everyone, including a trained chef who initially doubted the idea could work.

The dish relied on king oyster, cremini, and dried porcini mushrooms to replace beef. Traditional techniques like slow simmering in red wine remained, but the flavours stood out on their own merits rather than mimicking meat.

The preparation began with thick rounds of king oyster mushrooms, scored in a crosshatch pattern before searing. This step helped them absorb the rich, wine-infused sauce later. A full bottle of Burgundy red wine was poured in, reducing over two hours until the liquid turned glossy and concentrated.

Thick-cut shiitake bacon replaced lardons, marinated in tamari, liquid smoke, and a hint of maple. Cipollini onions were glazed in vegan butter and maple syrup until caramelised, adding bursts of sweetness. The dish simmered low and slow, just like the original, but with mushrooms as the star.

Even Marc, a Le Cordon Bleu-trained friend who scoffed at the idea, changed his mind after trying it. He later made the vegan version for his parents—his mother asked for seconds. The dish wasn't about tricking anyone; it simply tasted good in its own right.

Served over creamy mashed potatoes made with oat milk and olive oil, the final plate was garnished with fresh parsley and cracked black pepper. The wine's depth and the mushrooms' umami richness made it satisfying without relying on meat.

The vegan bourguignon kept the soul of the classic dish while standing apart. Slow cooking and quality wine remained central, but mushrooms and clever seasoning carried the flavour. For those who tried it, the success wasn't in imitation—it was in creating something delicious in a new way.