Mushroom Bourguignon
A rich, savory stew with tender mushrooms and vegetables simmered in a bold red wine sauce. It's the classic French comfort food, made completely vegetarian, perfect for a chilly evening.
For 4 servings
4 steps. 65 minutes total.
- 1
Step 1
- a.Brown the Mushrooms
- b.In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- c.Working in two batches to avoid overcrowding, add half the mushrooms in a single layer. Cook without stirring for 4-5 minutes, until they develop a deep brown crust on one side.
- d.Stir and continue to cook for another 3-4 minutes until browned all over. Use a slotted spoon to transfer the browned mushrooms to a bowl. Repeat with the remaining mushrooms, adding more oil if the pot seems dry.
- 2
Step 2
- a.Sauté Aromatics and Build the Roux
- b.Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the pot. Once the butter is melted, add the chopped onion, carrots, and celery (the mirepoix).
- c.Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- d.Add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly. This deepens the flavor.
- e.Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste. This mixture (the roux) will thicken the stew.
- 3
Step 3
- a.Deglaze and Simmer
- b.While stirring, slowly pour in the red wine. Scrape the bottom of the pot with a wooden spoon to release all the flavorful browned bits (this is called deglazing).
- c.Bring the mixture to a simmer and let it cook for 3-4 minutes, allowing the wine to reduce by about a third and the alcohol to cook off.
- d.Stir in the vegetable broth, soy sauce, dried thyme, and bay leaves. Return the browned mushrooms to the pot.
- e.Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 45 minutes. Stir every 15 minutes to prevent sticking.
- 4
Step 4
- a.Finish and Serve
- b.After 45 minutes, stir in the thawed pearl onions. Continue to simmer, uncovered, for another 10 minutes to allow the sauce to thicken further.
- c.Remove the pot from the heat. Discard the bay leaves. Taste the stew and season with salt and freshly ground black pepper as needed.
- d.Ladle the Mushroom Bourguignon into bowls. Garnish generously with fresh parsley and serve hot with creamy mashed potatoes, egg noodles, polenta, or crusty bread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use a mix of mushrooms like cremini, shiitake, and oyster.
- 2Don't skip browning the mushrooms properly. The deep brown crust (Maillard reaction) is crucial for a rich, meaty flavor.
- 3Use a good quality dry red wine that you would enjoy drinking. It's a key flavor component.
- 4This stew tastes even better the next day as the flavors meld. It's a perfect make-ahead meal.
- 5To thicken the stew further at the end, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the simmering stew until thickened.
Adapt it for your goals.
Vegan
To make this dish vegan, simply replace the unsalted butter with an equal amount of vegan butter or olive oil. Ensure the red wine you use is certified vegan.
Gluten FreeGluten-Free
For a gluten-free version, omit the all-purpose flour. At the end of cooking, thicken the stew with a cornstarch slurry (mix 2 tablespoons of cornstarch with 3 tablespoons of cold water) and use tamari instead of soy sauce.
Heartier StewHeartier Stew
Add 1 cup of diced potatoes or parsnips along with the carrots and celery for a more substantial, heartier stew.
Why this is on our healthy list.
Rich in B Vitamins
Mushrooms are a great source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production and maintaining a healthy nervous system.
High in Antioxidants
This dish is loaded with antioxidants from the mushrooms, garlic, onions, and carrots, which help protect your body's cells from damage caused by free radicals.
Good Source of Fiber
The abundance of vegetables like carrots, celery, and onions makes this stew a good source of dietary fiber, which is important for digestive health and maintaining stable blood sugar levels.
Supports Heart Health
As a plant-based dish low in saturated fat and cholesterol, Mushroom Bourguignon can be part of a heart-healthy diet. The potassium in mushrooms also helps to regulate blood pressure.
Frequently asked questions
Yes, it can be a very healthy dish. It's packed with vegetables, fiber, and vitamins from the mushrooms. It is naturally plant-based and low in cholesterol. To keep it healthier, use a low-sodium vegetable broth and be mindful of the serving size.