Mushroom Bourguignon Recipe
This rich, herb-laced mushroom bourguignon simmers itself into a hug of a stew that’s so sophisticated looking, your side dishes will start side-eyeing. It’s a rustic dish from the French countryside reimagined just a wee little bit to be completely vegan.
Servings: 3 Cups
Calories: 342kcal
Cost: $14
Equipment
- Dutch oven (or heavy pot)
Ingredients
- 3 tablespoons extra-virgin olive oil
- 8 ounces cremini or portobello mushrooms cut or broken into bite-sized pieces
- 8 ounces oyster mushrooms hand torn into bite-sized pieces
- 2 cups pearl onions or small shallots, peeled
- 1 tablespoon garlic minced
- 2 thin carrots peeled and roll-cut
- 1 teaspoon oregano
- ¼ teaspoon ground black pepper
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 cup red wine Merlot, Pinot Noir, Cabernet Sauvignon
- 2 teaspoons cornstarch
- ½ cup mushroom stock or vegetable stock (unsalted, if possible)
- 4 teaspoons tamari or other soy sauce
Optional garnishes:
- Parsley leaves
- Minced chives
Instructions
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. After 90 seconds when the oil is hot, add the mushrooms and pearl onions, and cook for 6-7 minutes, stirring occasionally, until lightly browned.
- Add the garlic and carrots, and cook for 4 minutes, stirring occasionally, until the onions begin to soften and become fragrant.
- Add the oregano, black pepper, rosemary, thyme, bay leaves, and tomato paste. Sauté for 3 minutes until the tomato sauce breaks down and the herbs are well incorporated.
- Pour in the wine and lower the heat to medium. Simmer for 10 minutes, stirring occasionally, until the sauce reduces and the carrots are fork tender.
- In a small bowl, whisk the cornstarch with the mushroom stock and tamari until smooth.
- Add the starch and stock mixture to the pot. Stir well and cook for another 4-5 minutes until the sauce thickens.
- Optionally, remove the rosemary sprigs, thyme sprigs, and bay leaves before serving. Garnish with parsley leaves or minced chives.
Notes
🍄 Forest Dump:
Let your mushrooms and pearl onions sprawl out in the pan. If they’re crammed in tight, they’ll steam instead of sear. Use a wide pan, or rondeau, or otherwise cook in batches so each one gets lightly golden.
🍷 Pour Decisions:
When you pour in the wine, scrape the caramelized stuff off the bottom, and stir it back in. Those stuck-on bits are flavor gold.
📉 Stock Market Watch:
If your stock isn’t unsalted, go easy on the tamari or soy sauce, so that the dish doesn’t come out too salty.
Nutrition
Calories: 342kcal | Carbohydrates: 35g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 745mg | Potassium: 1278mg | Fiber: 7g | Sugar: 13g | Vitamin A: 7180IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 3mg