Portobello and cremini mushrooms are prepared in a rich red wine sauce in this vegetarian adaptation of classic beef Bourguignon. Served over polenta, Mushroom Bourguignon is the ultimate vegetarian comfort food.
I’m a summer girl through and through, but if there is one thing that can get me excited about fall weather – it’s dishes like this mushroom Bourguignon aka, Mushrooms Burgundy.
I could eat mushrooms all day every day, but when you lightly stew them in a delicious red wine gravy with carrots and onions something really magical happens. Serve it over polenta, and you have what could possibly be the most flavourful and comforting vegetarian stew you’ve ever had.
What is Mushroom Bourguignon?
Mushroom Bourguignon is a vegetarian adaptation of the classic French dish beef Bourguignon. Bourguignon refers to the use of wine from Burgundy in the stew, and it was made popular by Julia Child who describes the dish as “certainly one of the most delicious beef dishes concocted by man”
Mushroom Bourguignon is my adaptation that turns this classic beef dish into a vegetarian one by dropping the beef for portobello mushrooms.
How to make Mushrooms Burgundy
There are a couple of steps to this recipe, but not too many. Each one is designed to bring out the maximum flavour in the ingredients, so I would follow them as is even though the recipe could be simplified by combining a few of them.
Start by heating the largest bottomed skillet you have over medium heat. The bigger the better here because to get the maximum flavour out of searing the mushrooms in this step it is best that they are not too crowded. If you need to, sear the mushrooms in two steps because if they are too crowded they will just steam instead of searing nicely for that extra umami flavour.
When the mushrooms have seared, remove them from the pan and add the pearl onions and sliced carrots. Season them with salt and pepper, and then throw in the chopped rosemary and thyme sprigs. You can throw the thyme in whole, and just remove the stems at the end.
Cook the onions and carrots until they start to brown a bit while stirring occasionally so they don’t burn.
When the carrots and onions have browned nicely, pour in the wine and crushed garlic and increase the heat to high. Bring the skillet to a boil and using a wooden spoon deglaze any of the browned bits from the bottom of the pan.
Stir in the tomato paste and add the mushroom stock (or veggie stock) then increase the heat to high. Bring the sauce to a boil then reduce the heat to a low simmer and allow the pot to simmer for about 10 minutes before adding the mushrooms back to the pot.
Continue to simmer the mushroom bourguignon until the liquid has reduced by about half.
Remove a couple of tablespoons of liquid from the pot and mix with the corn starch to form a slurry. Pour the slurry back into the pot, increase the heat to high, and stir until the sauce thickens.
Serve over the cooked polenta.
Tips and Tricks for the best Burgundy Mushrooms
- browning the mushrooms and vegetables are an important part of building flavour in this dish, so don’t skip that step
- the mushrooms will brown better if they are not crowded in the pan, so use the largest one you have or break the mushrooms into 2 batches
- For the most authentic flavour in the sauce pick up a bottle of wine from the Burgundy region in France. If you can’t find one, a bottle of pinot noir or cabernet sauvignon will do the trick.
Dietary Considerations and Accommodations
This recipe for Burgundy mushrooms is suitable for the following diets:
- for vegan, replace the butter with vegan butter
- gluten free
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- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 4 Portobello mushrooms (cubed)
- 7 ounces cremini mushrooms (halved or quartered)
- 6 oz pearl onions
- 2 large carrots (sliced)
- 1-2 sprigs thyme
- 1 Tablespoon minced fresh rosemary
- 2 Tablespoons tomato paste
- 1 cup dry red wine
- 2 cloves garlic crushed
- 2 - 2.5 cups mushroom stock (or vegetable stock)
- 2 teaspoon corn starch
- sea salt and pepper
- 1 cup polenta (medium grind)
- 5 cups water
- 1 teaspoon sea salt
- 2 Tablespoon water
For the Polenta:
- Bring 5 cups of water to a boil add the salt and the polenta, then reduce for a simmer - allow to cook for 30 mins-40 mins
- Stir in the butter
For the Mushroom Bourgignon:
- Heat the butter and oil over medium heat in a large bottomed pan. Add the chopped mushrooms and brown.
- When the mushrooms have browned, remove them from the pan.
- Add another tbsp of butter, then add the carrots and onion to the pan along with the rosemary and thyme. Season with salt and pepper.
- Saute the veggies for 5-7 minutes or until the carrots and onions begin to brown.
- Add the wine and crushed garlic to the pan and use a wooden spoon to deglaze the bottom of the pan.
- Stir in the tomato paste and add the stock. Increase the heat to high and bring the pot to a boil, then reduce the heat to a simmer. Simmer for 10 minutes, then add the mushrooms back to the pot. Continue to simmer until the liquid has reduced by about half. Remove a couple of tablespoons of sauce from the pan and stir in the corn starch.
- Add the slurry to the pan, increase the heat to high, and stir until the sauce thickens.
- Serve over the cooked polenta