The BEST Mushroom Bourguignon

mushroom bourguignon and mashed potatoes in vintage blue plates.

5 from 2 votes

The BEST Mushroom Bourguignon

This Mushroom Bourguignon is a delicious vegetarian take on the classic French Boeuf Bourguignon. A medley of seared mushrooms are slow-simmered in a rich, red wine-infused sauce with plenty of aromatics and hearty vegetables. A comforting, savory, and umami-packed dish that's incredibly simple to make using just one pot!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course

Cuisine: French

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 274kcal

Author: Ninon Michels

Ingredients

2.2 pounds fresh mixed mushrooms (I used ½ pound (250 g) each of chestnut mushrooms, shiitake, oyster mushrooms and grey chanterelles) See the ingredient section for more options.
8 small shallots (about 2-inch (5cm) long)
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 ½ teaspoons kosher salt
2 medium carrots cut into ½ inch (1.5 cm) cubes
2 cups leek, white parts thinly shredded
4 cloves garlic thinly minced
2 tablespoons tomato paste
2 cups Pinot Noir wine
3 cups low/no sodium vegetable broth
2 tablespoons soy sauce (or tamari)
½ tablespoon maple syrup (or honey)
2 bay leaves
4 sprigs thyme or 2 teaspoons of dried thyme
cornstarch slurry (3 tablespoons (23g) cornstarch mixed with ⅓ cup (80ml) cold water
¼ teaspoon black pepper

To garnish

flat-leaf parsley thinly chopped

US Customary - Metric

Instructions

Prepare the mushrooms – Gently brush off any dirt from the mushrooms. Tear the larger oyster mushrooms into strips, leaving the smaller ones whole. Halve the larger shiitake mushrooms. Trim the stems of the chestnut mushrooms and cut them into 1-inch (2.5 cm) pieces. Remove any unappealing parts from the grey chanterelles.
Prepare the shallots – Cut the small shallots in half, keeping the skin on. Remove the skin, then trim the very edge of the root while ensuring the halved shallots stay intact and their layers don’t peel away.
Brown the mushrooms – Heat 1 tablespoon of butter and 1 tablespoon of oil in a large Dutch oven or pot over medium-high heat. Once the fat is hot, add half of the mushrooms and season with ½ teaspoon of salt. Cook the mushrooms without stirring too much, flipping halfway through, until browned, about 10–15 minutes. Transfer to a plate and set aside. Repeat with the second batch.
Sauté the vegetables – In the same pot, heat 1 tablespoon of olive oil over medium heat. Sauté the carrots, leek, and halved shallots until the leek becomes translucent, about 2–3 minutes. Stir in the grated garlic and cook for an additional minute.
Add the tomato paste – Stir in the tomato paste and cook for one minute, allowing it to deepen in flavor.
Deglaze the pot – Add the red wine, vegetable broth, soy sauce, maple syrup, bay leaves, thyme, and cornstarch slurry. Stir well, scraping up any browned bits from the bottom to infuse the sauce with rich flavor.
Slow simmer – Add the browned mushrooms back into the pot with the remaining ½ teaspoon of salt and cook over low heat for 50 minutes, or until the carrots and shallots are tender all the way through.
Serve and garnish – Remove the bay leaves and thyme sprigs from the pot. Add freshly ground black pepper and stir to combine. Serve in pasta plates or shallow bowls over mashed potatoes or your preferred garniture. Top with chopped fresh parsley and enjoy!

Notes

Avoid water when cleaning mushrooms – Instead of washing mushrooms with water, which can make them soggy and dilute their flavors, gently brush off any dirt with a mushroom brush or a paper towel. This simple step helps preserve their firm texture and enhances their taste.
Browning the mushrooms first – Searing mushrooms in hot fat before adding them to the sauce intensifies their flavor and enhances their richness. This step also keeps their texture firm and satisfying, preventing them from becoming soggy. Cooking the mushrooms in two batches ensures even browning!
Go for Pinot Noir wine – As its name suggests, Bourguignon originates from Burgundy, where Pinot Noir is the signature red grape. Its fruitiness and light tannins make it the perfect choice for the authentic flavor.
Adding a touch of sweetness – The French secret to balancing bitterness in wine-based sauces is a hint of sweetness. I love maple syrup for its rich, deep flavor, but honey works wonderfully too. Don’t skip this step—it’s key to a well-rounded sauce.
Using cornstarch to thicken – Using cornstarch instead of flour keeps the sauce velvety smooth without making it too heavy. It’s an easy way to achieve the signature luxurious Bourguignon sauce texture.
Add black pepper at the very end – For slow-simmered dishes that require extended cooking, I always recommend adding black pepper at the end. This way, the bright, fresh flavors of the pepper shine through, instead of being mellowed by long cooking times.

Nutrition