This Mushroom Bourguignon is a modern take on the beefy French bistro classic. Serve it with mashed potatoes, creamy polenta, or celeriac puree.
If you would have told me 10 years ago that I’d be making bourguignon with mushrooms instead of beef, I would’ve laughed.
Before I got into plant-based eating, boeuf bourguignon (the hearty red wine beef stew) was one of my all-time favorite things. It was my go-to order in French restaurants and my special-occasion meal to make for friends. I loved the series of stovetop steps – browning the beef, sautéing the carrots and onions, then covering the pot’s contents with an entire bottle of wine – followed by the three painfully slow hours of braising in the oven.
The stick-to-your-bones richness of the final dish was worth every minute of the involved process.
Now that I’m not cooking with meat anymore, I’m using mushrooms in place of beef and the results are [surprisingly, even to me!] as satisfying as the original – but without the heavy feeling that often follows a meaty meal.
This vegan mushroom bourguignon is rich, saucy, and comforting AF. The acidity of the wine is balanced nicely by the sweetness of the carrots, and the trio of seared mushrooms (cremini, shiitake, and maitake) pack a seriously hearty depth of flavor.
The Key to Success
The most important step in this recipe is to be patient while the mushrooms are cooking to let them get properly seared (i.e. browned all over). It’s that browning (a.k.a. the Maillard Reaction) that’ll form the foundation of the flavor of the whole dish. Here’s how it’s done…
- Use medium or medium-high heat to cook the mushrooms (step 2 below). You want them to be sizzling and browning gradually (but not burning).
- Be mindful not to over-crowd the pan. If you pack in all the mushrooms at once – instead of in two batches, as instructed – they will release all their juices and steam instead of browning.
- Do not move them around too much. You can stir once or twice during cooking, but in order to get browned, they need to make prolonged contact with the hot pan.
This dish is quite saucy, so serve it with whatever you think will soak all that action up nicely. My celeriac puree and this vegan mushroom bourguignon are a match made in heaven – I highly recommend making them together. Mashed potatoes or creamy polenta would be fabulous too. If you’re feeling lazy, serve the bourguignon in soup bowls alongside lots of grilled bread.
Here is a modern take on the French bistro classic, Boeuf Bourguignon. Serve with celeriac puree, mashed potatoes, or creamy polenta.
- 1 1/2 pounds mixed mushrooms, like cremini, shiitake, oyster, and/or maitake
- 4 tablespoons extra virgin olive oil, plus more if needed
- 1 teaspoon smoked paprika
- 3 small carrots (about 1/2 pound), peeled and thinly sliced on a diagonal
- 1 medium yellow onion, cut into 1/3-inch-thick half-moons
- 1 teaspoon dried thyme
- 1/2 teaspoon fine sea salt, divided
- 3 medium garlic cloves, minced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 1/2 cups mushroom broth (vegetable broth also OK)
- 1 1/2 cups dry red wine (like Pinot Noir or Malbec)
- 2 tablespoons white miso
- Lots of freshly ground black pepper
- Minced parsley, for serving
- Quarter the cremini mushrooms and shred the shiitake, oyster, and/or maitake mushrooms with your hands into bite-size bits.
- Heat 2 tablespoons of the oil in a Dutch oven or another large, heavy-bottomed pot over medium heat. Add half of the mushrooms and 1/2 teaspoon of the smoked paprika. Sauté until the mushrooms are browned all over, stirring occasionally, about 10 minutes. Take the mushrooms out and set aside. Repeat with the remaining 2 tablespoons oil, mushrooms, and paprika. Set all the mushrooms aside.
- Add a splash more oil to the pot, if needed, and add the carrots, onion, thyme, and 1/4 teaspoon salt. Cook until the vegetables are starting to soften and caramelize, 5 to 7 minutes.
- Stir in the garlic and tomato paste and cook for 30 to 60 seconds. Stir in the flour and cook for another 30 to 60 seconds, just until incorporated.
- Add the broth, wine, miso, pepper, and remaining 1/4 teaspoon salt. Stir to deglaze the bottom of the pot. Add all the mushrooms back in. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer with the lid ajar until the carrots are softened and the sauce is thick, about 30 minutes. Taste and add more salt or pepper, if needed. Serve with parsley.
- Serving Size: 1/6 of the recipe
- Calories: 180
Keywords: mushrooms, bourguignon, french, red wine