Mushroom Bourguignon (2024)

This is my favorite mushroom bourguignon recipe, full of rich and hearty flavor. Mushrooms pan-sear until deeply browned, then simmer in a delicious broth of aromatics and red wine. It's an incredibly comforting and tasty stew ideal for a cozy date night or dinner party.

I am SO excited to share this mushroom bourguignon dish with you! Honestly, I think it's one of my top five best recipes. Just like my lentil pot pie, it's a hearty winter comfort food perfect for meat eaters, vegetarians, and vegans alike.

These days, I eat very little meat. But I grew up eating many delicious meat-based stews, curries, and soups. So naturally, I wondered how I could apply those learnings to vegetarian dishes.

Recipe Inspiration

I initially thought of a classic beef bourguignon (boeuf bourguignon), a traditional French stew of beef simmered in red wine and beef stock, often topped with pearl onions and mushrooms.

This mushroom bourguignon is a riff on the traditional version inspired by Melissa Clark's recipe from theNew York Times. While non-traditional, this meatless wild mushroom stew is truly delicious!

What Makes This Recipe Different?

See why Abha gave this a ⭐ 5-star ⭐ rating: "Even though this dish screams elegance, it was surprisingly easy for a quick weeknight meal! The earthy and umami flavors with the thick sauce are just perfect with polenta and side of greens. I really appreciated the specifics Karishma provides for what consistency to look for and how to cook the mushrooms. This may be a new go to to impress folks at dinner!" - Abha

• Like with my pan-fried oyster mushrooms, pan-searing the mushrooms provides extra depth. Wild mushrooms brown, crisp, and simmer with red wine and vegetables.
• Miso paste (and an optional anchovy fillet for pescatarians) provides a rich umami flavor to the mushrooms.
• Oregano, not traditionally found in beef bourguignon, adds a nice earthiness.

Ingredient Notes

Mushrooms: Make this dish shine by cooking with a variety of mushrooms with unique textures and flavors.

• Go heavy on the meatier, less delicate mushrooms, such as oysters, shiitakes, and creminis, and add a small quantity of more delicate ones, like black trumpets, chanterelles, or maitakes. My preferred combination is 50% oysters, 25% shiitakes, and 25% maitakes.
• Look for mushrooms with a plump, firm appearance and a meaty texture; avoid those that appear dried out or soggy.
• Fresh mushrooms should have a subtle, slightly earthy smell. If they smell fishy or quite strong, they've likely gone bad.

For even more mushroom flavor, you can rehydrate porcini mushrooms and add them to the stew.

Anchovies and Miso: I use1 anchovy filletand1 tablespoon of white miso pasteto amp up the umami, savory flavors here. Feel free to omit the anchovy if you want a purely vegetarian or vegan recipe.

If you're afraid of using anchovies, consider this an opportunity for you to take the leap and try something new! I promise it doesn't make the dish taste fishy; it simply adds a nice salty, savory layer of flavor.

Mushroom Bouillon: I'm a huge, huge fan ofBetter Than Bouillon's Mushroom Bouillon because it comes in a jar that you can keep in your fridge for long-term storage. Best of all, it *truly* adds so much delicious flavor compared to a typical stock.

If you can't find mushroom bouillon, you can use another type of bouillon or vegetable broth.

Red Wine: Though a Burgundy wine is traditional, I say use whatever you like! Burgundy red wines are made with Pinot Noir grapes, so any kind of Pinot Noir would be great here.

Cabernet Sauvignon, and Merlot are good alternatives. Make sure to use a wine you actually want to drink.

For a full list of ingredients and quantities, refer to therecipe card.

How to Store, Clean, and Prep Mushrooms

Place mushrooms in the fridge in a paper bagwith the top slightly open. They need just a bit of air for circulation to prevent them from getting soggy. I typically find that my mushrooms will last up to a week in a fridge, but they're freshest within the first 2 - 3 days.

Finally, do not wash mushrooms before storing! They will get soggy/slimy in the fridge. Instead, wash themjustbefore you're ready to cook with them.

Cleaning and Prepping

Cleaning

• Depending on the type of cultivation, your mushrooms may not need much of a rinse. If your mushrooms are relatively clean, you can wipe any bits of dirt off with a damp cloth.
• On the other hand, if they're covered in dirt, you'll need to give them a good rinse in the sink. Contrary to popular belief, washing mushrooms isn't a bad thing. Mushrooms are already mostly water!
• I usually rinse them, dry them with a paper towel, and then let them air dry for a few minutes before cooking.

Prepping

Before cooking, remove any fibrous or tough parts of the mushrooms; these will be too chewy or tough to consume.

• Shiitake stemsare very tough, and while technically edible, they are not pleasant to eat. You can either slice or tear the caps into bite-sized pieces.
• Oyster mushroomsare typically clustered in a group, and you'll want to remove the tougher central stem and separate them into individual pieces. I recommend tearing the caps into bite-sized pieces.
• Forcremini mushrooms, cut off the very end of the stem (that's the tough part). You can chop the remaining stalk into small pieces and slice the caps.

Cook's Illustrated has a great guide that walks through how to prep every mushroom variety. I highly recommend checking it out if you want more tips!

How to Make Mushroom Bourguignon

Step 1 - Pan-sear the mushrooms: In a medium dutch oven, sautethe mushrooms over medium-high heat until golden brown and crispy. Don't stir; let one side brown before stirring once to get the other side brown.

Step 2 - Remove the mushrooms:Season the mushrooms, then remove from the pan with a slotted spoon. Set aside.

Step 3 - Saute the aromatics:Over medium heat, saute the onion, garlic, carrots, and anchovies in the residual mushroom oil until they're softened and the onions are translucent. Using a wooden spoon, begin to mash up the anchovy.

Step 4 - Add the oregano and tomato paste and saute until it turns deep red in color and the oil begins to separate. Add the flour and stir to combine.

Step 5 - Deglaze: Deglaze the pan with wine, scraping up any bits from the bottom of the pot. Simmer the wine until reduced and glossy.

See Also

Beef Bourguignon RecipeUltimate Beef BourguignonBeef Bourguignon (Beef Burgundy)Instant Pot Beef Bourguignon

Step 6 - Simmer:Add the cooked mushrooms back into the pan, along with the mushroom stock, miso paste, and bay leaf (if using). Bring to a boil, then reduce to medium low and simmer for 30 minutes.

Step 7 - Serve:After 30 minutes, the sauce will have reduced significantly. It will look glossy and cling to the mushrooms. Season with salt and a few generous grinds of black pepper. Garnish with parsley, then serve on top of polenta or pasta and enjoy!

Serving & Storage Instructions

• I highly recommend serving this on top of mymascarpone polenta or creamy mashed potatoes. The polenta is made in the oven, so it requires very minimal active work.
• Alternatively, pair the bourguignon with some fresh pasta or egg noodles.
• Enjoy with a bottle of wine and some homemade focaccia or crusty bread!

Storage: Leftover mushroom bourguignon can be stored in an airtight container for 3 - 4 days.

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Happy eating! Love, Karishma

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