Mushroom Bourguignon Recipe (2024)

Warming, cozy, and full of pleasurable earthiness, this Mushroom Bourguignon stew will absolutely delight you.

If you are trying to eat more plant-based meals, you will want to make this mushroom bourguignon. Asap. As you can imagine, it is already a very popular recipe in the vegan community and for good reason.A truckload of hearty, meaty mushrooms replace the beef in the classic Julia Child’s beef bourguignon recipe. All the other important elements of the recipe — the carrots, onions, red wine, and seasonings — stay the same.

But how can this mushroom, beef-less stew, possibly be as complex and gratifying as the original, you ask? I will tell you.

Mushrooms are like sponges that will soak up just about any flavour you throw at them. They also love to release mushroomy umami-ness as they cook. To avoid mushrooms that are slimy or sludgy, and to ensure they retain their meaty texture while submerged in liquid, they need to first be seared in high heat with plenty of oil. The next step to a tasty mushroom bourguignon, is to cook the stew in the oven. Simmering on the stovetop, the mushrooms have a tendency to over-steam and potentially become too soft and lifeless. Oven-baked stews heat from all sides, not just the bottom. This even heat is what will help the mushrooms caramelize on top and develop a savoury intensity that combined with all the other ingredients makes the most glorious meat-free stew you’ll ever have.

Best mushrooms for mushroom bourguignon

The mushrooms are of course the star of this stew so it is important to seek out the best you can find. I like to use a mix if possible. The most common are cremini and portobello which are both meaty and have great texture when cooked. If you can add a few shiitakes, do so. Shiitakes are notorious for their umami-ness and rich flavour.

Wild mushrooms are fantastic for this stew. Just be cautious that some can be too delicate and disappear in the stew. If you would like to add them to the stew, save them for the last 10 minutes of cooking.

The other ingredients in mushroomBourguignon

• Pearl onions: If you can find frozen pearl onions, you are in luck. Otherwise, I know that as you are struggling to peel each little pearl onion you will be cursing me under your breath. It’s not my fault! Pearl onions are an integral ingredient of the original recipe and you really shouldn’t leave them out. And much like child birth, once it’s over, and you are relishing in their deliciousness, you will be willing to do it all over again. If you simply can’t fathom the tedious task (believe me, I feel you) or you want to make this a weeknight friendly meal, just quarter some shallots or onions instead. When I photographed this recipe I used yellow pearl onions that were really tasty. In my area, I have yet to find frozen pearl onions but you can find fresh white, red, and yellow oneshere.
• The wine:With meat or meat-less, the choice of wine is important to the flavour of a Bourguignon stew. If possible, seek out a red wine from the Burgundy region. You don’t have to splurge on an expensive bottle, a middle of the road will do just fine. Bonus, unlike a meat stew that calls for an entire bottle of wine, this mushroom stew uses only 1 1/2 cups — lots leftover for you to sip with your stew.
• The Broth:Aside from the wine, you are going to need another liquid for your mushroom bourguignon. The only broth I would consider using here is a mushroom broth, homemade or store-bought. Ever since I found this fantastic, 3-ingredient broth, I rarely make my own. If you aren’t concerned with keeping it vegan, and you have a nice homemade beef broth, go ahead and use that.
• Tomato paste:Don’t skip this ingredient. It adds a lot of depth and flavour to the stew.
• The slurry: Basically, a slurry is a paste made with a mix of flour or cornstarch with butter or oil that thickens the stew. Truth be told, I despise using slurries which can sometime make the sauce in a stew seem gluey or weirdly shiny. However, particularly in this stew which is not a super long braising stew, it is necessary. Otherwise, the sauce will be way too thin with no depth. My favourite is a mix of equal parts ghee and flour. I used spelt flour and it worked great.

A few more mushroom tips

• Choose mushrooms that seem to be firm and evenly coloured, with tightly closed caps.
• Avoid mushrooms that have spots or look damaged or wet.
• Use a damp tea towel to wipe the dirt off the mushrooms. Wild mushrooms can have a lot of dirt and you may have to use a bit of water to clean them. Just dry them quickly and well with a towel.
• Don’t slice the mushrooms too thin. Once cooked, mushrooms drastically reduce in size so you want to keep the slices chunky and thick.
• Cook the mushrooms in batches to get a proper sear.

How to make mushroom bourguignon

• Cook mushrooms and pearl onions in batches to get a proper sear.
• Sauté onions, garlic, carrots and thyme until softened. Combine with the seared mushrooms and pearl onions. Add tomato paste followed by the wine and broth. Bring to a boil then transfer to a preheated oven for 30 minutes with the lid half-off.
• In a small bowl make a slurry; combine flour and butter (I use ghee) to make a paste and stir into the stew. Place stew back in the oven and cook for another 10 minutes. Taste and adjust seasonings.

Note, I cook the mushroom stew for a lot longer than most recipes call for. It may seem scary to cook mushroom for so long, but surprisingly, the mushrooms hold up beautifully and the flavours really meld and intensify with a longer cooking time. This might explain why this stew is even better the next day.

How to serve mushroom bourguignon

This time of year, when we are still getting blasted with snow storms, this saucy stew screams to be served over a cozy, creamy polenta. I have posted my new favourite way to cook polenta here — in an Instant Pot. It is truly life-changing. While the stew is cooking in the oven, you can make the polenta and the timing will work out perfectly.

For a low-carb, insanely good option, try the stew over a cauliflower mash. And it is just as delicious topped over egg noodles, or mashed potatoes. Don’t forget some crusty bread to dip into the delicious sauce.

How to store and reheat leftovers

This mushroom Bourguignon is no different than most stews — always, always better the next day.

To refrigerate: Store in therefrigerator, in covered containers, for up to 5 days.

To freeze: Mushroom Bourguignon also freezes well; store the cool stew in freezer-safe containers for up to 3 months. Let thaw before reheating.

To reheat:Heat gently on the stovetop over low heat or covered in a preheated oven until heated through.

More and more, all of the reasons to eat less meat very much resonate with me; for the climate, for the environment, to feel good, to feel better, quite simply because we now know better. I don’t know that I will ever be able to completely give up meat and dairy, but I can certainly eat a lot less of it. With stews like this one, it almost seems too easy.This meaty mushroom bourguignon is so rich and full of woodsy flavours that even a devoted carnivore will not bemoan the absence of meat. It’s not that this stew is missing meat, it’s that it is so good it is not necessary to add any. Make it because it’s good for the environment and good for your colon. But mostly make it because it’s utterly delicious.