Soups & Stews > Hearty Stews > Vegetarian Stews > Mushroom Bourguignon (Vegetarian) Recipe

Mushroom Bourguignon

A rich and flavorful vegetarian take on the classic French beef bourguignon. This version features hearty mushrooms braised in a red wine sauce with vegetables and herbs.

Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Servings
6
Ingredients
  • 2 tablespoons Olive Oil
  • 1.5 pounds, quartered Cremini Mushrooms
  • 8 ounces, quartered Button Mushrooms
  • 1 large, chopped Onion
  • 2 medium, chopped Carrots
  • 2 stalks, chopped Celery
  • 4 cloves, minced Garlic
  • 2 tablespoons Tomato Paste
  • 1 cup (Burgundy or Pinot Noir recommended) Dry Red Wine
  • 4 cups Vegetable Broth
  • 1 Bay Leaf
  • 1 teaspoon, dried Thyme
  • 1/2 teaspoon, dried Rosemary
  • 1 cup, peeled Pearl Onions
  • 1 tablespoon All-Purpose Flour
  • to taste null Salt
  • to taste null Black Pepper
  • 2 tablespoons, chopped, for garnish Fresh Parsley

Sear the Mushrooms

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the mushrooms in batches (do not overcrowd the pot) and sear until browned on all sides. Remove the mushrooms and set aside.

Sauté Vegetables

Add the remaining tablespoon of olive oil to the pot. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

Add Tomato Paste and Flour

Stir in tomato paste and cook for 1 minute. Sprinkle flour over the vegetables and cook for another minute, stirring constantly.

Deglaze with Red Wine

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has reduced slightly, about 5 minutes.

Add Broth and Seasonings

Add vegetable broth, bay leaf, thyme, and rosemary. Season with salt and pepper to taste. Return the mushrooms to the pot. Add the pearl onions.

Simmer

Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the vegetables are tender and the sauce has thickened.

Serve

Remove bay leaf before serving. Garnish with fresh parsley. Serve hot over mashed potatoes, polenta, or crusty bread.

Nutrition Facts Estimated per 100g of product

Calories: 120, Protein: 5g, Fat: 5g, Carbohydrates: 12g, Fiber: 3g

Other Considerations for Nutrition

This bourguignon is a good source of vitamins, minerals, and fiber. Adjust salt content to your preference.

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FAQ

  • Can I use other types of mushrooms?

    Yes, you can use a variety of mushrooms such as shiitake, oyster, or portobello. A mix of different types adds depth of flavor.
  • Can I use a different type of wine?

    Yes, any dry red wine will work, but Burgundy or Pinot Noir are traditionally used for their earthy and fruity notes.
  • Can I make this bourguignon ahead of time?

    Yes, this dish can be made a day or two ahead of time. The flavors will meld together even more as it sits.