Mushroom Bourguignon Recipe

I remember the first time I tried mushroom bourguignon at a cozy French restaurant. The rich, savory flavors of this vegetarian twist on the classic beef stew left a lasting impression on me. Since then, I’ve been perfecting my own recipe for mushroom bourguignon, and I’m excited to share it with you. This hearty dish is perfect for a cozy night in or for impressing guests with its depth of flavors.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 large yellow onions, finely diced
  • 4 garlic cloves, minced
  • 2 celery stalks, sliced
  • 3 large carrots, peeled and cut into chunks
  • 1 pound cremini mushrooms, halved or quartered
  • 1 pound portobello mushrooms, halved or quartered
  • 1 cup full-bodied red wine
  • 3 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, minced
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • Chopped fresh parsley for garnish

Instructions

  1. Heat the olive oil and butter in a large Dutch oven over medium heat.
  2. Add the onions and cook until they are soft and translucent.
  3. Stir in the garlic, celery, and carrots, and cook for a few more minutes.
  4. Add the mushrooms and cook until they begin to release their juices.
  5. Pour in the red wine and simmer for a few minutes.
  6. Add the vegetable broth, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil.
  7. Reduce the heat and let the stew simmer for about 20 minutes.
  8. In a small bowl, mix the flour with a little bit of the stew liquid to create a slurry. Stir the slurry back into the stew to thicken it.
  9. Remove the bay leaf and adjust the seasoning if needed.
  10. Serve the mushroom bourguignon over mashed potatoes, polenta, or your favorite grain. Garnish with fresh parsley and enjoy!

One of the things I love most about this recipe is its versatility. You can play around with the types of mushrooms you use to create different layers of flavor. I also enjoy the process of slowly simmering the stew, allowing the aromas to fill the kitchen. It’s truly a labor of love that pays off in every savory bite.

Whether you’re a vegetarian looking for a comforting and satisfying meal or a meat-eater wanting to explore a new culinary experience, mushroom bourguignon is a must-try. Its rich and robust flavors make it a standout dish that’s perfect for any occasion.

Conclusion

I hope you give this mushroom bourguignon recipe a try and find as much joy in making and savoring it as I do. It’s a dish that never fails to impress, and I love sharing it with friends and family. Bon app├ętit!