A rich, wine-braised mushroom stew inspired by the French classic
Mushroom Bourguignon
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Servings
6
6 servings
Difficulty
Medium
Cost
Moderate
$$
Mushroom Bourguignon
A rich, wine-braised mushroom stew inspired by the French classic
★4.6(22)
Mixed mushrooms, pearl onions, and carrots braised in red wine with tomato paste and fresh thyme until deeply savory and tender. A plant-based take on the French bistro classic.
15m
Prep Time
50m
Cook Time
65m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Beef bourguignon is one of the most celebrated dishes in French cooking, and this mushroom version captures everything that makes it great — the deep, wine-enriched sauce, the aromatic herbs, the meltingly tender vegetables — all without a scrap of meat. Mushrooms are the ideal stand-in thanks to their meaty texture and extraordinary ability to absorb flavor.
A mix of cremini, shiitake, and portobello mushrooms provides variety in both texture and taste. Braised slowly in red wine with pearl onions, carrots, and fresh thyme, they become incredibly tender and deeply flavorful. Serve over mashed potatoes or egg noodles for the ultimate cold-weather comfort meal.
Ingredients
- 1.5 lbs mixed mushrooms (cremini, shiitake, portobello), quartered
- 1.5 cups dry red wine (Burgundy or Pinot Noir)
- 1 cup pearl onions, peeled (frozen work well)
- 3 carrots, cut into 1-inch pieces
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 3 sprigs fresh thyme
- 3 cloves garlic, minced
- 2 tablespoons olive oil
Instructions
- 1
Heat olive oil in a large Dutch oven over high heat. Sear mushrooms in batches, without crowding, for 4-5 minutes until deeply browned. Set aside.
- 2
In the same pot, sauté pearl onions and carrots for 5 minutes until beginning to brown.
- 3
Add garlic and tomato paste, stirring for 2 minutes until the paste darkens.
- 4
Pour in red wine and scrape up all the browned bits from the bottom. Simmer for 3-4 minutes until wine reduces by about one-third.
- 5
Return mushrooms to the pot. Add vegetable broth and thyme sprigs. Bring to a simmer, cover, and cook for 30-35 minutes until vegetables are tender and sauce has thickened.
- 6
Season with salt and pepper. Serve over mashed potatoes, egg noodles, or with crusty bread.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Substitutions
Mixed mushroomsAll cremini mushrooms
Works fine with just one type if that is what you have.
Red wineVegetable broth plus 2 tablespoons balsamic vinegar
For an alcohol-free version.
Pearl onionsShallots, quartered
Shallots have a similar size and sweet flavor.
Tips & Storage
Pro Tips
Use a wine you would actually drink — the flavor concentrates during cooking.
Do not crowd the mushrooms when searing or they will steam instead of brown.
A tablespoon of Dijon mustard stirred in at the end adds subtle depth.
Storage
Refrigerate for up to 5 days. Flavors improve significantly overnight. Freezes well for up to 3 months.
Reheating
Reheat on the stovetop over medium heat. The sauce may thicken — add a splash of broth or wine.
Nutrition Facts
Per serving (1.5 cups) · 6 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates18g
Fat8g
Fiber4g
Sugar6g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What wine should I use?
- A Burgundy or Pinot Noir is traditional, but any dry red wine works. Avoid anything labeled "cooking wine."
- Can I make this in a slow cooker?
- Yes, sear mushrooms on the stovetop first, then transfer everything to a slow cooker on low for 6-8 hours.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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