Mushroom Bourguignon
A hearty, deeply savory French stew where meaty mushrooms and pearl onions are braised in a rich red wine sauce. This vegetarian take on the Burgundy classic delivers all the comforting, complex flavors of the original, perfect over mashed potatoes or crusty bread.
For 4 servings
- prep
Prepare the vegetables and mushrooms.
1.Wipe the mushrooms clean with a damp cloth; halve or quarter any large ones so they're all similar in size.2.Peel the pearl onions and keep them whole.3.Chop the large onion finely, mince the garlic, and cut the carrots into thick chunks.TIPLeave pearl onions whole whenever you can — they soften beautifully during braising. - fry · ~10 min
Sear the mushrooms.
1.Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat until shimmering.2.Add the mushrooms in a single layer and cook undisturbed for 4–5 minutes until deeply browned on one side.3.Stir and cook 3–4 minutes more until caramelized. Transfer mushrooms to a plate.TIPDo not crowd the pot; the mushrooms need breathing room to sear rather than steam. - saute · ~6 min
Brown the pearl onions and carrots.
1.Add the remaining 1 tablespoon olive oil to the same pot.2.Drop in the pearl onions and carrot chunks; cook until the onions take on a golden-brown blush on a few sides, about 5–6 minutes.3.Scrape them out and set aside with the mushrooms. - saute · ~9 min
Build the aromatic base.
1.Lower the heat to medium. Add the chopped onion and cook until softened and lightly golden, 5–7 minutes.2.Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant.3.Sprinkle the flour over the mixture and stir constantly for 1 minute to cook the raw taste out.TIPCooking the flour for a full minute keeps the stew from tasting pasty later. - simmer · ~30 min
Deglaze and simmer the stew.
1.Pour in the red wine slowly while scraping up the browned bits stuck to the bottom of the pot.2.Add the water, fresh thyme sprigs, bay leaves, salt, and black pepper. Stir well.3.Return the seared mushrooms, pearl onions, and carrots to the pot.4.Bring to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 25–30 minutes, stirring once halfway, until the carrots are fork-tender and the sauce is glossy and reduced.TIPA gentle simmer (tiny bubbles barely breaking the surface) keeps the wine flavor bright. - simmer · ~3 min
Finish with peas and adjust the seasoning.
1.Fish out the thyme sprigs and bay leaves.2.Stir the thawed peas into the pot and let them warm through for 2–3 minutes.3.Taste the sauce and add an extra pinch of salt or pepper if needed. - serve
Garnish with fresh parsley and serve.
Ladle the Mushroom Bourguignon into shallow bowls, scatter chopped parsley over the top, and serve hot with mashed potatoes, crusty bread, or egg noodles.
TIPThis stew is even better the next day; make it ahead if you can.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Leaving pearl onions whole helps them stay tender and hold their shape during braising.
- 2Sear the mushrooms in a single layer without stirring for a deep, meaty crust.
- 3Use a good-quality Burgundy or Pinot Noir; the wine's flavor concentrates in the sauce.
- 4Simmer gently (tiny bubbles only) to keep the wine's fruitiness vibrant, not harsh.
- 5Cook the flour for a full minute after sprinkling to avoid a raw, pasty taste.
- 6This stew tastes even better the next day—make it 24 hours ahead for maximum depth.
- 7Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.
Adapt it for your goals.
Gluten-Free
Replace the all-purpose flour with 1 tablespoon of cornstarch or arrowroot powder (mixed with 2 tablespoons cold water) added at the end to thicken the sauce, making the dish safe for gluten-sensitive diners.
VeganVegan
Ensure all ingredients (like wine) are vegan-friendly and use a dairy-free mashed potato or bread accompaniment—the recipe is naturally plant-based apart from optional butter in serving sides.
High ProteinHigh-Protein
Add a drained can of chickpeas or firm tofu cubes along with the mushrooms to boost protein content without overpowering the delicate wine sauce.
Low OilLow-Oil
Dry-sear the mushrooms in a non-stick pan using a splash of vegetable broth instead of olive oil, and reduce the added oil to 1 teaspoon for the aromatics to cut fat while retaining flavor.
Why this is on our healthy list.
Rich in Antioxidants
Mushrooms and red wine provide polyphenols and ergothioneine, compounds that help combat oxidative stress and support immune function.
Good Source of Fiber
Carrots, pearl onions, mushrooms, and peas deliver soluble and insoluble fiber, promoting digestive health and satiety.
Low in Saturated Fat
This stew uses olive oil as its primary fat, keeping saturated fat minimal while providing heart-friendly monounsaturated fats.
Packed with Vitamins
Carrots contribute beta-carotene (vitamin A), while mushrooms are a natural source of B vitamins like niacin and riboflavin.
Frequently asked questions
Cremini (baby bella) mushrooms are ideal for their meaty texture and deep flavor; you can substitute an equal weight of button mushrooms or a mix including shiitake for more umami.
