Mushroom Bourguignon (adaptation Of A Burgundy Classic) Recipe

Mushroom Bourguignon: A Comforting Plant-Based Take on a French Classic

The deep, savory aroma of red wine, rich mushrooms, and aromatic herbs always reminds me of hearty French comfort food. When I first switched up the classic beef bourguignon to make this mushroom version, I found the same satisfying flavor and warmth, but with a lighter, earthy touch. Mushroom bourguignon has become a favorite in my home, especially on chilly evenings when I want something nourishing and full of bold taste.

This recipe brings together accessible, everyday ingredients and familiar cooking methods. You don’t need any special skills or equipment. The steps are easy to follow, and all that’s required is a little patience to let the flavors blend together. Whether you’re a longtime fan of plantbased dishes or trying out meatless meals for the first time, this dish offers a cozy, flavorful experience and can easily fit into your weeknight dinner routine. Plus, it's a fun way to use up extra mushrooms you may have in the fridge and a great recipe to share with friends or family who are curious about trying hearty plantforward meals.

What Makes Mushroom Bourguignon Worth a Try

• No complicated prep. All the ingredients are simple to find and prepare, which means less time in the kitchen and more time enjoying your meal.
• Deep, satisfying flavor. A mix of mushrooms, wine, vegetables, and herbs gives this stew a rich taste that's hard to beat. The natural umami from mushrooms really brings the sauce to life, making it a nextlevel cool option for dinner.
• Adaptable for all diets. The recipe is naturally vegetarian and can be made vegan or glutenfree with a couple of swaps, such as plantbased butter and glutenfree flour, ensuring everyone can dig in.
• Onepot simplicity. Cooking everything in a single pot keeps cleanup easy and lets the flavors combine beautifully, so you don't have to stress about too many dishes afterward.

Ingredients You’ll Need

Here’s what I use to make a hearty mushroom bourguignon. Each ingredient is chosen for flavor and texture, and you can find everything at most major supermarkets:

• 750 g mixed mushrooms (cremini, portobello, or button), cleaned and cut into chunky pieces
• 1 large yellow onion, diced
• 2 medium carrots, sliced into 1 cm rounds
• 2 garlic cloves, minced
• 180 g pearl onions (or shallots), peeled and left whole
• 2 tbsp tomato paste
• 250 ml dry red wine
• 250 ml vegetable stock
• 1 tbsp soy sauce
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)
• 2 bay leaves
• 2 tbsp allpurpose flour (use glutenfree if needed)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1 tbsp vegan butter for extra richness

StepbyStep Guide

1. Get Everything Ready

Start by setting out all your ingredients. If you’re using pearl onions, blanch them in boiling water for a minute, then pop off the skins. It saves time during cooking and makes prep much smoother. Doublecheck you’ve got all your vegetables chopped and ready.

2. Brown the Mushrooms

I heat one tablespoon of olive oil in a large pot or Dutch oven over mediumhigh. The mushrooms are added in two batches so they brown instead of steaming. Browning brings out their deep, earthy flavor. When they’re golden, I take them out and set them aside. Don't rush this step; the flavor payoff is worth it.

3. Sauté the Vegetables

Using the same pot, I add a bit more oil, then toss in diced onion, carrots, and the pearl onions. Cooking for about 8 minutes, I stir until the onions are soft and starting to turn golden. In goes the garlic, cooking just until it’s fragrant. The base gets a solid flavor boost here.

4. Build the Sauce

Tomato paste gets stirred in to coat the vegetables for a couple of minutes. This helps deepen the stew’s flavor. I sprinkle flour over everything and stir well for a minute more, which thickens the sauce later. Wine is poured in slowly, scraping up any bits from the bottom of the pot. I let it reduce by about half, which concentrates all those bold flavors. Vegetable stock, soy sauce, thyme, rosemary, and bay leaves all go in next. Then, I return the browned mushrooms to the pot and give it all a good mix to ensure everything's nicely combined.

5. Simmer Low and Slow

I bring the stew to a boil, then reduce to a gentle simmer. Partially covering the pot, I let it cook for about 2530 minutes. The veggies soften and the sauce becomes glossy and thick. If I want the stew richer, I stir in vegan butter at the end. I always taste for salt and pepper before serving, adding a sprinkle more if needed. If I have time, I'll let it sit for a couple more minutes off the heat to allow the flavors to settle in together, making each spoonful even more delicious.

6. Serve and Add the Finishing Touch

Mushroom bourguignon is traditionally served over mashed potatoes, buttered noodles, or even creamy polenta. I like to spoon it over a scoop of mashed potatoes and sprinkle on some fresh parsley right before eating. The stew also tastes even better the next day as the flavors develop overnight—so save some for leftovers if you can.
Sometimes I add a side of crusty bread to soak up the sauce, or top the stew with roasted garlic cloves for extra punch.

Tips, Variations, and Serving Ideas

• If you can’t find pearl onions, use small shallots or even extra diced onion. The stew works just as well—just adjust the cooking time slightly, as diced onions will soften quickly.
• For a thick, rich sauce, take the lid off the pot for the final 10 minutes of simmering. If the sauce gets too thick, add a splash of veggie stock to loosen it up.
• Use glutenfree flour if you need a glutenfree option. The stew turns out just as thick and comforting, so everyone can enjoy it regardless of dietary needs.
• If you want more protein, stir in cooked lentils or white beans near the end. They'll absorb some of the savory sauce and create a more filling meal.
• Other vegetables like baby potatoes, celery, or parsnip can be added for even more flavor and texture. You could also try roasted root vegetables or a dash of smoked paprika for a subtle, earthy twist.
• Consider adding a pinch of sugar if your tomatoes are a little too acidic. Taste the stew first and adjust only if necessary—this balances the flavors, especially when using canned tomato paste.

Frequently Asked Questions

Q: Can I make this dish ahead of time?

A: Yes, mushroom bourguignon is even tastier the next day. Store it in an airtight container in the refrigerator for up to three days. Warm it gently on the stove or in the microwave before serving. You can even pack it for lunch; it reheats beautifully and pairs well with grains or noodles.

Q: What kind of wine should I use?

A: I use a dry red wine, like Burgundy, Merlot, or a Cabernet Sauvignon. If you prefer a nonalcoholic option, add more vegetable stock with a splash of balsamic vinegar for depth. Even grape juice (unsweetened) with a touch of vinegar will do in a pinch, letting you control the flavor profile to your liking.

Q: Can I freeze mushroom bourguignon?

A: Yes, this stew freezes well. I let it cool, place leftovers in a freezersafe container, and freeze for up to two months. When ready to eat, thaw in the fridge overnight and reheat thoroughly, stirring occasionally for even warming. The texture remains satisfying, and the flavors continue to meld and grow richer over time.

Q: Do I have to use only one type of mushroom?

A: Mixing mushrooms adds the most flavor and texture. If you only have one type on hand, that still works, but using a mix of cremini, portobello, and button creates the best result in my experience. Try to include at least two varieties for a more complex, earthy stew.

Share Your Mushroom Bourguignon Creations

I love hearing how others make this recipe their own. If you give it a try, let me know how it turns out in your kitchen. Share your favorite tweaks or serving ideas—I always enjoy learning the different ways this cozy dish brings comfort to others and inspires new takes on a French classic. Got a unique spin or ingredient swap? I’m all ears, and I encourage you to get creative with your version of mushroom bourguignon.