Black and white photo of Julia Child holding up large knife with a photo of a dish of mushroom bean soup

Mushroom & Bean Bourguignon

Print this recipe!
Serves 6

Happy belated Birthday to the mademoiselle responsible for bringing French cooking to America…Julia Child!

In this iconic French dish and JC favorite, we’ve swapped out the beef for “meaty” mushrooms and beans, but kept all of the other components of this classic meal in place. While it’s still technically Summer, the cooler months are right around this corner, and is there anything more warming than a Bourguignon served on a blustery Fall night? Mais non!

Recipe courtesy of by CHLOE. Chef Contributor, Lauren Kretzer. 


Mushroom & Bean Bourguignon

3 Tbsp extra virgin olive oil, divided

2 lbs sliced Cremini mushrooms

2 chopped carrots

3 cloves minced garlic

1 14.4oz bag frozen pearl onions

1 large bay leaf

2 tsp minced fresh thyme

1 ½ tsp sea salt

¼ tsp freshly ground black pepper

¼ cup brandy or cognac

1 can red kidney beans, drained and rinsed

2 ½ cups dry red wine, such as Burgundy

1 cup mushroom or vegetable stock

2 Tbsp tomato paste

1 Tbsp tamari

Vegan noodles (such as pappardelle), for serving


Flour & Vegan Butter Mixture

1 Tbsp all purpose flour

2 tsp vegan butter (we love Miyoko’s Creamery VeganButter or Earth Balance)


Mushroom & Bean Bourguignon

In a large Dutch oven (such as Le Creuset) or heavy bottomed pot, heat 2 tablespoons of extra virgin olive oil over medium high heat.

Add sliced mushrooms and sear, stirring every 3-4 minutes, for about 9-10 minutes, or until tender and slightly browned. Remove from pot and set aside.

Add remaining 1 tablespoon extra virgin olive oil to pot. Add chopped carrots, frozen pearl onions, bay leaf, minced thyme, sea salt and freshly ground pepper and cook over medium high, stirring occasionally, about 5 minutes. Add minced garlic and cook 1-2 minutes more.

Once vegetables are softened, add brandy and cook until liquid has nearly evaporated, stirring often, about 3 minutes.

Add cooked mushrooms back to pot, stirring to combine. Add kidney beans, red wine, mushroom/vegetable stock, tomato paste, and tamari. Using a wooden spoon, scrape any browned bits off the bottom of the pot. Bring to a boil, then immediately reduce heat to simmer. Let cook, covered, for 30 minutes.

Flour & Vegan Butter Mixture

In a small dish, mash together flour and vegan butter until a paste forms. Remove cover from pot.


Add flour/vegan butter mixture to Bourguignon.

Stir to combine and then let simmer, uncovered, for 15 minutes, or until liquid has slightly thickened.

Season to taste with additional sea salt and freshly ground pepper, if needed.

Serve on top of cooked vegan buttered noodles, such as pappardelle.


This would also taste great served atop cooked polenta or mashed potatoes instead of noodles.

The Bourguignon will keep, refrigerated, for up to 5 days, and freezes well in an airtight container for up to several months.