Mushroom Bourguignon Recipe

If you’re craving something hearty, cozy, and absolutely bursting with flavor, you’re in for a treat with my Mushroom Bourguignon Recipe. It’s like a rich, comforting hug on a plate—without the beef! Perfect for both longtime vegetarians and anyone looking to enjoy a satisfying dinner featuring robust mushrooms, this recipe transforms simple ingredients into a dish that feels fancy but comes together with ease. Stick around because I’m sharing all my best tips to help you nail this classic with a mushroom twist.

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Ingredients & Why They Work

Each ingredient in this Mushroom Bourguignon Recipe plays a role in building that rich, comforting stew you’re after. I always recommend investing in a quality Pinot Noir and fresh vegetables—these make a big difference in taste. Here’s a quick rundown of the key players you’ll want on hand.

• Cremini mushrooms: These provide a lovely “meaty” base and absorb flavors well, making the dish satisfyingly hearty.
• Carrots: Their natural sweetness balances the wine’s acidity and the earthiness of mushrooms.
• Sweet onion: Adds subtle depth and a gentle caramelized flavor when sautéed.
• Garlic: Gives a fragrant boost without overpowering.
• Red wine (Pinot Noir): A key ingredient for authentic richness; use a decent drinking wine you’d enjoy sipping.
• Vegetable broth: Keeps the stew flavorful and moist without meat.
• Tomato paste: Concentrated tang and umami deepen the sauce beautifully.
• Dried thyme & oregano: Classic herbs that complement mushrooms and reinforce that French vibe.
• Flour: Helps thicken the sauce for that perfect stew-like consistency.
• Olive oil: For sautéing veggies and layering in flavor.

Make It Your Way

I love how flexible this Mushroom Bourguignon Recipe is, so don’t hesitate to tweak it! Whether you want it gluten-free, oil-free, or packed with even more veggies, it’s super forgiving. Plus, adding your personal touch always brings the dish to life.

• Variation: One of my favorite switches is tossing in some chopped portabello mushrooms for extra texture; it adds a wonderful richness.
• Gluten-Free: Swap the flour with cornstarch or a gluten-free blend to keep things thick and luscious without gluten.
• Oil-Free: If you want to skip olive oil, don’t worry—the mushrooms release enough natural oils as they cook to keep things moist and flavorful.
• Add Greens: For a pop of color and nutrition, stir in some chopped kale or spinach at the end of simmering.

Step-by-Step: How I Make Mushroom Bourguignon Recipe

Step 1: Sauté Mushrooms Until They’re Golden & Juicy

Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add your sliced cremini mushrooms along with a pinch of salt—this helps draw out moisture and enhances their flavor. Cook them for about 8 to 10 minutes, stirring occasionally, until they’re nicely browned and softened. This step is critical because it builds a deep umami base for the stew. Once done, transfer the mushrooms to a plate and set aside for later.

Step 2: Build Flavor with Carrots, Onions & Garlic

In the same pot, add the remaining tablespoon of olive oil and toss in the carrot chunks and diced sweet onion. Sauté for about 5 minutes until they start to soften and develop some color. Then stir in the minced garlic and cook just until fragrant—about a minute. This layering of veggies brings sweetness and aromatic depth to your Mushroom Bourguignon Recipe.

Step 3: Add Wine, Broth & Seasonings and Simmer

Pour in 1.5 cups of good-quality red wine—Pinot Noir is my go-to for a smooth finish—and 2 cups of vegetable broth. Stir everything and then add the tomato paste, dried thyme, oregano, salt, and a few shakes of black pepper. Bring this mixture to a boil, then reduce the heat and cover it to simmer for 15 minutes. This step lets the flavors meld beautifully and tenderizes the carrots just right.

Step 4: Thicken It Up with Flour & Water Mixture

In a small bowl, mix together 2 tablespoons of all-purpose flour with ⅓ cup water until smooth. Slowly stir this into the pot and watch how the sauce thickens up—perfect for coating those mushrooms. If you’re gluten-free, cornstarch works wonderfully here too. This simple thickening trick really turns your stewy goodness into a luscious, stick-to-your-spoon meal.

Step 5: Bring the Mushrooms Back & Final Simmer

Return the sautéed mushrooms to the pot, give everything a good stir, cover it again, and let it simmer for another 15 minutes. Keep an eye on it and stir occasionally so nothing sticks or burns on the bottom. This final simmer brings the dish together, making sure every bite is rich and tender.

Step 6: Serve Over Creamy Mashed Potatoes (or Your Favorite Base!)

I love serving this Mushroom Bourguignon Recipe with my Best Dang Vegan Mashed Potatoes—they soak up all that glorious sauce. But rice or pasta works just as well if that’s what you have on hand. Spoon a generous amount over your chosen base, grab a fork, and enjoy the cozy luxury!

How to Serve Mushroom Bourguignon Recipe

Garnishes

For garnishes, I usually go simple: fresh chopped parsley adds a pop of color and brightness that cuts through the rich sauce perfectly. Sometimes I sprinkle a little fresh thyme on top for that inviting earthy aroma. Both make your Mushroom Bourguignon Recipe look as good as it tastes.

Side Dishes

This dish pairs beautifully with creamy mashed potatoes (my favorite), but I also love it over buttered noodles, creamy polenta, or even fluffy rice. Sometimes I serve it with roasted green beans or a crisp arugula salad to add freshness and balance out the heartiness.

Creative Ways to Present

On special occasions, I’ve plated the Mushroom Bourguignon Recipe in shallow bowls, each topped with a quenelle of mashed potatoes and a drizzle of extra red wine reduction. For a rustic touch, serving it family-style in a beautiful ceramic casserole straight from the oven always impresses guests.

Make Ahead and Storage

Storing Leftovers

I keep leftover Mushroom Bourguignon in an airtight container in the refrigerator for up to 4 days. It tastes even better the next day because the flavors deepen overnight.

Freezing

This Mushroom Bourguignon Recipe freezes great! I let it cool completely, portion it into freezer-safe containers, and it keeps well for up to 3 months. Just thaw it overnight in the fridge before reheating.

Reheating

I reheat leftovers gently on the stovetop over low-medium heat, stirring occasionally to keep the sauce smooth and prevent sticking. A splash of vegetable broth added during reheating helps restore the luscious texture if it’s thickened too much.

FAQs

Final Thoughts

This Mushroom Bourguignon Recipe holds a special place in my kitchen because it proves just how satisfying and indulgent plant-based cooking can be. Every time I make it, it feels like a little celebration—even on a regular weeknight. I’m confident once you try it, it’ll become a go-to comfort food for you too. So grab those mushrooms, pour that wine, and let’s create something delicious together!

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