Mushroom Bourguignon; see recipe, below. (Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post)

One day soon — soon? — it will feel like fall. In the meantime, I’m trying to push the season in my kitchen by turning to the cozy flavors of stews even though it’s far from sweater weather outside.

This quick vegan take on French bourguignon doubles down on the traditional mushrooms and enrobes them — along with shallots, carrot and herbs — in a gorgeous red wine sauce that pools beautifully on or around mashed potatoes. It’s a smart shortcut recipe by Katy Beskow, from her “15 Minute Vegan Comfort Food,” (Quadrille, 2018) that employs a very small amount of an American staple — ketchup — to add depth in a flash.

The comments from the Food Purity Police practically write themselves, don’t they? A bourguignon without the boeuf, and with ketchup? Quelle horreur! Let them fume, I say; I’m too busy eating this dish — on the terrace, in shorts, swatting away mosquitoes — to care.

Scale, print and rate the recipe in our Recipe Finder:

Mushroom Bourguignon

3 to 4 servings, Healthy

Serve with mashed potatoes.

Adapted from “15 Minute Vegan Comfort Food,” by Katy Beskow (Quadrille, 2018).


2 tablespoons extra-virgin olive oil

1 pound 5 ounces cremini mushrooms, brushed clean and halved (quartered if large)

6 shallots, halved lengthwise

1 carrot, scrubbed well and cut into coins

1 clove garlic, crushed

½ teaspoon dried thyme

½ teaspoon dried rosemary

Sea salt

Freshly ground black pepper

1 tablespoon flour

1½ to 1¾ cups red wine, preferably zinfandel or cabernet sauvignon

1 tablespoon ketchup


Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 10 minutes, stirring occasionally, until softened and fragrant. Transfer the mushrooms to a bowl.

Add the remaining oil to the pan, then add the shallots and carrot; cook for 4 minutes, until the carrot begins to soften. Add the garlic, thyme, rosemary and a generous pinch each of the salt and pepper. Cook for 1 minute more, then sprinkle in the flour, stirring to coat.

Pour in 1½ cups of the wine and the ketchup, stirring to incorporate. Cook until thick, 2 to 3 minutes.

Spoon the cooked mushrooms and any juices into the saucepan and cook briefly just to warm through. If the sauce has thickened too much, stir in up to another ¼ cup of wine to keep it loose. Taste, and add more salt and/or pepper as needed.

Serve warm.

More vegetarian soups and stews from Food:

(Deb Lindsey for The Washington Post)

Sustenance Stew

(Deb Lindsey for The Washington Post)

Creamy Potato Chowder

(Jennifer Chase for The Washington Post)

Oyster Mushroom Etouffee

Weeknight Vegetarian archive