Mushroom Bourguignon
Mushroom Bourguignon is a delicious vegetarian twist on the classic French beef stew from Burgundy. It swaps tender beef for earthy champignons de Paris mushrooms, slow-cooked in rich red wine and aromatic herbs to create a deeply flavorful, comforting dish. Perfect for cosy evenings, this recipe captures all the warmth and soul of the original without any meat!
Ingredients
- 500 gr white button mushrooms
- 500 gr brown chestnut mushrooms
- 3 carrots
- 3 shallots
- 3 cloves garlic
- 2 tbsp olive oil
- 25 gr unsalted butter
- 2 tbsp tomato puree
- 1½ tbsp plain flour
- 300 ml red wine preferably Burgundy Pinot Noir like for example the "Mme. Claude Parmentier Pinot Noir"
- 500 ml vegetable stock
- 2 bay leaf
- 2 sprigs thyme
- 2 sprigs rosemary
- salt and black pepper
- 1 handful parsley fresh chopped to garnish
Equipment
- 1 knife
Instructions
- 1. Prepare the vegetablesPrepare the vegetables and mushrooms. Slice the carrots and shallots thinly. Clean the mushrooms and cut them into bite-sized pieces. and mince the garlic.
- 1. Brown the mushroomsHeat the olive oil in a dutch oven over medium heat. Add the mushrooms in batches to avoid overcrowding and sauté until they are golden and their juices evaporate. Remove and set aside. This step develops deep mushroom flavour through caramelisation.
- 3. Cook shallots, carrots, and garlicIn the same pan, melt the butter. Add the shallots, carrots, and garlic and gently cook for 5-7 minutes until softened and beginning to caramelise. This soft sweetness forms the flavour base of the dish.
- 4. Add tomato paste and flourStir in the tomato paste and plain flour, cooking for a minute to get rid of the raw flour taste. This thickens the sauce and adds richness.
- 5. Deglaze with wine and add broth and herbsSlowly pour in the red wine while stirring and scraping up browned bits from the pan. Add vegetable broth, bay leaves, thyme, and rosemary. Return the mushrooms to the pan. This creates the classic bourguignon sauce.
- 6. Simmer gentlyBring the mixture to a simmer, cover, and reduce the heat to low. Let it cook slowly for about 30 minutes, stirring occasionally, until the sauce thickens and the carrots are tender. This slow cooking melds all the flavours beautifully.
- 7. Final seasoning and garnishRemove the bay leaves and herb sprigs. Season with salt and black pepper to taste. Sprinkle with fresh chopped parsley before serving to add a fresh note!
Notes
- You can serve this Mushroom Bourguignon over creamy mashed potatoes, fresh egg noodles, or polenta to enjoy every drop of the luscious sauce!