Mushroom Bourguinon
Rich, hearty, and bursting with umami, this Mushroom Bourguignon is a vegetarian twist on the classic French dish that's perfect for weeknight dinners or special occasions. Tender cremini mushrooms are sautéed to golden perfection and simmered in a luscious red wine and vegetable broth infused with aromatic thyme, garlic, and bay leaf. A splash of soy sauce deepens the savory notes, while carrots, onions, and optional pearl onions add texture and sweetness. This comforting, flavor-packed dish is easy to prepare in just under an hour and pairs beautifully with creamy mashed potatoes, al dente pasta, or crusty bread for soaking up the velvety sauce. Whether you're a seasoned vegetarian or looking to incorporate more plant-based options into your meals, this Mushroom Bourguignon will become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup dry red wine
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 4 sprigs fresh thyme sprigs
- 1 bay leaf
- 1 cup pearl onions, peeled (optional)
- to taste salt
- to taste black pepper, freshly ground
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the cremini mushrooms and sauté for 5-7 minutes until browned and tender. Remove the mushrooms and set them aside.
In the same pot, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the diced onion, carrot, and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until softened.
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for another minute, allowing the flour to toast slightly.
Deglaze the pot by pouring in the red wine and scraping up any browned bits stuck to the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the vegetable broth, soy sauce, thyme sprigs, bay leaf, and optional pearl onions. Stir well to combine.
Return the sautéed mushrooms to the pot. Bring the mixture to a simmer, cover, and cook over low heat for 25-30 minutes, stirring occasionally.
Taste and adjust seasoning with salt and pepper as needed. Remove the thyme sprigs and bay leaf before serving.
Garnish with fresh chopped parsley and serve hot over mashed potatoes, pasta, or crusty bread.
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4173 mg | 181% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 37.8 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 267 mg | 21% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3739 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
