Mushroom Walnut Bourguignon with Cauliflower Mash (Vegan + GF)
Prep time
Cook time
Total time
A rich, hearty mushroom stew flavored with walnuts, red wine, and fresh thyme leaves. Served over light, fluffy cauliflower mashed potatoes for a warm, comforting dinner that's ready in just over 30 minutes.
Recipe type: Main
Cuisine: Vegan, Gluten-free
Serves: 4-6 servings
  • 2 pounds mushrooms, thinly sliced
  • 1 cup chopped walnuts
  • 2 small carrots, finely diced
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1½ cups full-bodied red wine
  • 2 cups vegetable broth
  • 2 Tbsp tomato paste
  • 1½ teaspoons fresh thyme leaves + sprigs for garnish
  • 2 Tbsp chickpea flour
  • 2 tablespoons olive oil
  • 2 tablespoons melted vegan butter
  • 1 cup pearl onions, peeled
  • salt and pepper to taste
  • For the Cauliflower Mash
  • 1 head cauliflower florets
  • 2 potatoes, peeled and chopped
  • ¼ cup almond milk
  • 2 Tbsp vegan butter
  • salt + pepper to taste
  1. Heat 1 Tbsp oil in a large sauce pan over medium high heat. Sear the mushrooms and pearl onions for 3-4 minutes until they become darker. Before the mushrooms release water, remove them from the pan and set aside.
  2. Reduce heat to medium and add another Tbsp olive oil to the pan. Throw in the onion, carrots, thyme, salt + pepper and cook for another 5 minutes. Stir in the garlic and walnuts and continue cooking for 4-5 minutes more.
  3. Pour 1 cup of the wine into the pan and turn the heat back up to medium high. Reduce the wine by half, stirring often. Be sure to frequently scrape the bottom of the pan.
  4. Add the tomato paste and vegetable broth. Stir until evenly mixed then add the pearl onions and seared mushrooms. Pour in the remaining ½ cup of wine and reduce heat to medium low. Simmer for 12-15 minutes until the onions begin to soften.
  5. Meanwhile, bring a small pot of water to boil and throw in the cauliflower and potatoes. Boil for 8-10 minutes until fork tender. Drain then add to a food processor bowl with the vegan butter, almond milk, salt + pepper. Process for 2-3 minutes until smooth and fluffy.
  6. In a small bowl, whisk together 2 Tbsp melted vegan butter and the chickpea flour. Stir the mixture into the mushroom bourguignon pan to thicken the gravy. Add more thyme, salt, or pepper to taste and continue simmering for another 5 minutes. If the gravy is too thick, add more wine. If it’s thin, boil down until it reaches your desired consistency.
*Recipe time reflects using pre-sliced mushrooms, pre-chopped walnuts, pre-cut cauliflower florets, and making the cauliflower mash while the bourguignon is cooking. Using whole vegetables will add another 20-25 minutes to your prep time.
*Wheat flour may be substituted for chickpea flour
*Recommended mushrooms are crimini and baby portobellas
*Recipe heavily adapted from Smitten Kitchen
Recipe by Carrots and Flowers at