The slow cooker mushroom bourguignon recipe you need in your repertoire

Name: The slow cooker mushroom bourguignon recipe you need in your repertoire
Prep time: 25 min
Cook time: 5 h 10 min
Total time: 5 h 35 min
Yield: 4 serving(s)
Ingredients: 25 g dried porcini mushrooms; 350 g shallots, peeled; 1/2 tbsp. olive oil; 3 garlic cloves, crushed; 2 tbsp. plain flour; 250 mL vegetable stock; 400 mL vegan red wine; 250 g chestnut mushrooms, quartered; 250 g portobello mushrooms, thickly sliced; 250 g baby button mushrooms; 2 large carrots, peeled and cut into 1.5cm slices; 2 bay leaves; Small bunch thyme; 3 parsley sprigs, plus extra to garnish; 1 tsp. Marmite

This vegan recipe is perfect for the colder months. Let your slow cooker do all the hard work and be rewarded with a rich and flavoursome stew.

By Grace EvansUpdated: 16 May 2025

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This rich and unctuous vegan mushroom bourguignon is made in the slow cooker making it an easy midweek option. We've replaced the traditional beef with a selection of mushrooms, cooked in a red wine and stock sauce, enriched with Marmite.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

5 hrs 10 mins

Total Time:

5 hrs 35 mins

Cal/Serv:

218

Ingredients

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

Directions

1. Step 1Put the porcini mushrooms in a small bowl, pour over 150ml just-boiled water and leave to soak for 10min.
2. Step 2Meanwhile, peel the shallots. put in a heatproof bowl and cover with freshly boiled water. Leave for 2-3min, then drain and rinse in cold water. Trim ends, but leave the roots intact, and peel away the skins.
3. Step 3Heat oil in medium pan over medium heat and fry the whole shallots for 6-7min, stirring occasionally, until golden, then add the garlic and cook for a further min. Remove to the slow cooker. Add flour to the empty pan and cook for 1 min. Remove pan from the heat and slowly add the stock, beating out as many lumps of flour as possible. Gradually stir in the wine and bring to the boil for 5min to reduce slightly.
4. Step 4Put the mushrooms (including the porcini in their liquid), carrots and some seasoning into the slow cooker, pour over the wine mixture and stir together.
5. Step 5Tie the bay leaves, thyme and parsley in a bundle with kitchen string and add to slow cooker, making sure it is submerged. Cover with lid and cook on low for 5hr.
6. Step 6Strain the liquid into a medium pan through a fine sieve, returning the mushroom and shallot mixture to the slow cooker to keep warm and discarding the herb bundle. Add the marmite to the pan and bring the liquid to the boil. Reduce to a simmer and simmer for 10min.
7. Step 7Add the liquid back into the slow cooker, stir and check seasoning. 8 Sprinkle with extra chopped parsley and serve with mashed potato.