Mushroom Bourguignon

This mushroom bourguignon recipe is a crowd favorite, full of rich and hearty flavor. Mushrooms pan-sear until deeply browned, then simmer in a delicious broth of aromatics and red wine. It's an incredibly comforting and tasty stew ideal for a cozy date night or dinner party.

I am SO excited to share this mushroom bourguignon dish with you! Honestly, I think it's one of my top five best recipes (and it's my husband's favorite I've developed!). Just like my lentil pot pie, it's a hearty winter comfort food perfect for meat eaters, vegetarians, and vegans alike.

These days, I eat very little meat. But I grew up eating many delicious meat-based stews, curries, and soups. So naturally, I wondered how I could apply those learnings to vegetarian dishes.

The Inspiration

I initially thought of a traditional beef bourguignon (boeuf bourguignon), a classic French stew of beef simmered in red wine and beef stock, often topped with pearl onions and mushrooms.

This mushroom bourguignon is a riff on the traditional version inspired by Melissa Clark's recipe from the New York Times. While non-traditional, this meatless wild mushroom stew is truly delicious!

Why You'll Love This Recipe

See why Abha gave this a ⭐ 5-star ⭐ rating: "Even though this dish screams elegance, it was surprisingly easy for a quick weeknight meal! The earthy and umami flavors with the thick sauce are just perfect with polenta and side of greens. I really appreciated the specifics Karishma provides for what consistency to look for and how to cook the mushrooms. This may be a new go to to impress folks at dinner!" - Abha

• Like with my pan-fried oyster mushrooms, pan-searing meaty mushrooms provides extra depth. Wild mushrooms brown, crisp, and simmer with red wine and vegetables.
• Miso paste (and an optional anchovy fillet for pescatarians) provides a rich umami flavor to the mushrooms.
• Oregano, not traditionally found in beef bourguignon, adds a nice earthiness.

Ingredient Notes

Miso paste and anchovy (optional): I use 1 anchovy fillet and white miso paste to amp up the umami, savory flavors here. For a purely vegetarian option, substitute the anchovy for ½ to 1 teaspoon soy sauce.

If you're afraid of using anchovies, consider this an opportunity for you to take the leap and try something new! I promise it doesn't make the dish taste fishy; it simply adds a nice salty, savory layer of flavor.

Mushroom Bouillon: I'm a huge, huge fan of Better Than Bouillon's Mushroom Bouillon because it comes in a jar that you can keep in your fridge for long-term storage. Best of all, it *truly* adds so much delicious flavor compared to a typical stock. If you can't find mushroom bouillon, you can use another type of bouillon or vegetable broth.

Red Wine: Though a Burgundy wine is traditional, I say use whatever you like! Burgundy red wines are made with Pinot Noir grapes, so any kind of Pinot Noir would be great here. Cabernet Sauvignon, and Merlot are good alternatives. The stew will taste as good as the wine, so make sure to use a good bottle of wine here.

For a full list of ingredients and quantities, refer to the recipe card.

How to Store, Clean, and Prep Mushrooms

Storage

• Place mushrooms in the fridge in a paper bag with the top slightly open. They need just a bit of air for circulation to prevent them from getting soggy.
• I typically find that my mushrooms will last up to a week in a fridge, but they're freshest within the first 2 - 3 days.
• Do not wash mushrooms before storing! They will get soggy/slimy in the fridge. Instead, wash them just before you're ready to cook with them.

Cleaning and Prepping

Cleaning

• Depending on the type of cultivation, your mushrooms may not need much of a rinse. If your mushrooms are relatively clean, you can wipe any bits of dirt off with a damp cloth.
• On the other hand, if they're covered in dirt, you'll need to give them a good rinse in the sink. Contrary to popular belief, washing mushrooms isn't a bad thing. Mushrooms are already mostly water!
• I usually rinse them, dry them with a paper towel, and then let them air dry for a few minutes before cooking.

Prepping

Before cooking, remove any fibrous or tough parts of the mushrooms; these will be too chewy or tough to consume.

• Shiitake stems are very tough, and while technically edible, they are not pleasant to eat. You can either slice or tear the caps into bite-sized pieces.
• Oyster mushrooms are typically clustered in a group, and you'll want to remove the tougher central stem and separate them into individual pieces. I recommend tearing the caps into bite-sized pieces.
• For cremini mushrooms, cut off the very end of the stem (that's the tough part). You can chop the remaining stalk into small pieces and slice the caps.

Cook's Illustrated has a great guide that walks through how to prep every mushroom variety. I highly recommend checking it out if you want more tips!

Serving Suggestions

• I highly recommend serving this on top of my mascarpone polenta or creamy mashed potatoes. The polenta is made in the oven, so it requires very minimal active work.
• Alternatively, pair the bourguignon with some fresh pasta or egg noodles.
• Enjoy with a bottle of wine and some homemade focaccia or crusty bread!

How to Make This Recipe

Step 1 - Pan-sear the mushrooms: In a medium dutch oven, saute the mushrooms over medium-high heat with olive oil until golden brown and crispy. Don't stir; let one side brown before stirring once to get the other side brown.

Step 2 - Remove the mushrooms: Season the mushrooms, then remove from the pan with a slotted spoon. Set aside. 

Step 3 - Saute the aromatics: Over medium heat, saute the onion, garlic, carrots, and anchovies in the residual mushroom oil (keep those brown bits!) until they're softened and the onions are translucent. Using a wooden spoon, begin to mash up the anchovy. 

Step 4 - Add the oregano and tomato paste and saute until it turns deep red in color and the oil begins to separate. Add the all-purpose flour and stir to combine. 

Step 5 - Deglaze: Deglaze the pan with wine, scraping up any bits from the bottom of the pot. Simmer the wine until reduced and glossy.

Step 6 - Simmer: Add the cooked mushrooms back into the pan, along with the mushroom stock, miso paste, and bay leaf (if using). Bring to a boil, then reduce to medium low and simmer for 30 minutes. 

Step 7 - Serve: After 30 minutes, the sauce will have reduced significantly. It will look glossy and cling to the mushrooms. Season with salt and a few generous grinds of black pepper. Garnish with parsley, then serve on top of polenta or pasta and enjoy!

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