This is my favorite mushroom bourguignon recipe, 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. 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.
I initially thought of a classic beef bourguignon (boeuf bourguignon), a traditional 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!
What Makes This Recipe Different?
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 the 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.
Mushrooms: Make this dish shine by cooking with a variety of mushrooms with unique textures and flavors.
- Go heavy on the meatier, less delicate mushrooms, such as oysters, shiitakes, and creminis, and add a small quantity of more delicate ones, like black trumpets, chanterelles, or maitakes. My preferred combination is 50% oysters, 25% shiitakes, and 25% maitakes.
- Look for mushrooms with a plump, firm appearance and a meaty texture; avoid those that appear dried out or soggy.
- Fresh mushrooms should have a subtle, slightly earthy smell. If they smell fishy or quite strong, they've likely gone bad.
For even more mushroom flavor, you can rehydrate porcini mushrooms and add them to the stew.
Anchovies and Miso: I use 1 anchovy fillet and 1 tablespoon of white miso paste to amp up the umami, savory flavors here. Feel free to omit the anchovy if you want a purely vegetarian or vegan recipe.
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. Make sure to use a wine you actually want to drink.
For a full list of ingredients and quantities, refer to the recipe card.
How to Store, Clean, and Prep Mushrooms
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.
Finally, 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
- 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.
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!
How to Make Mushroom Bourguignon
Step 1 - Pan-sear the mushrooms: In a medium dutch oven, saute the mushrooms over medium-high heat 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 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 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!
Tips and Tricks
- Give it time: There's no question about it - stews taste better with time. I highly recommend allowing this dish to simmer for at least 30 minutes, or as long as needed to develop enough flavor.
- Monitor the temperature: As the liquid in the stew continues to simmer, it will reduce and thicken. With less liquid, you need less heat to maintain the same simmer. Lower the temperature as needed to continue to let it simmer gently and not burn.
- Season often: Seasoning throughout the cooking process is so important! The finished stew should be rich in flavor, with a bit of acidity from the red wine, saltiness from the mushroom bouillon, and sweetness from the vegetables. Want more acidity? Add a bit of red wine vinegar. Want more savory flavor? Add a bit more miso paste.
Serving & Storage Instructions
- 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!
Storage: Leftover mushroom bourguignon can be stored in an airtight container for 3 - 4 days.
A sprig of fresh thyme or rosemary would pair nicely with the earthy mushroom flavor.
You can use leftover tomato paste to make tomato sauces, soups, or even BBQ sauce! I have a great recipe for calabrian chili pasta that uses a lot of tomato paste. Or try these breakfast beans and eggs for brunch!
Unfortunately, no. The wine gives this dish a rich, complex flavor and glossy texture.
Yes, absolutely. Pearl onions are definitely traditional in beef bourguignon, but I omitted them from the recipe because they can be difficult to find and require more prep work. That said, they'll add a delightful sweetness to the dish! I recommend using 4 ounces of peeled pearl onions, and cooking them with the rest of the aromatics (onions, carrots, etc.). Note that this will yield a less "saucy" consistency.
For even more cozy recipes, be sure to subscribe to my newsletter.Happy eating! Love, Karishma
- 2 tablespoons extra-virgin olive oil
- 8 ounces assorted mushrooms, such as shiitake, cremini, and oyster mushrooms | cleaned, trimmed and sliced or torn into bite-sized pieces
- Salt and black pepper
- 4 cloves garlic, finely minced
- 1 small white onion, finely diced
- 1 medium carrot, peeled and finely diced
- 1 anchovy fillet, optional | omit if vegan or vegetarian
- 1 ½ teaspoons dried oregano
- 2 tablespoons tomato paste
- ¾ teaspoon all-purpose flour
- ¾ cup red wine, such as Pinot Noir, Cabernet Sauvignon, or Merlot
- 1 cup mushroom broth, OR 1 teaspoon mushroom bouillon and 1 cup water (plus more if needed)
- 1 bay leaf
- 1 tablespoon white miso paste
- A handful of flat-leaf parsley, finely chopped
- Add 2 tablespoons extra-virgin olive oil to a small (2.5-quart) dutch oven or braiser set over medium-high heat. Heat until shimmering but not smoking.
- Arrange 8 ounces assorted mushrooms in an even layer (if needed, do this in 2 batches). Cook the mushrooms, leaving them undisturbed, until deep golden-brown on the bottom, about 2 - 4 minutes. Note: Resist the urge to saute and stir these around, as this will prevent browning!
- Once browned, use tongs to flip each mushroom and brown the other side, an additional 2 - 3 minutes. The mushrooms will have shriveled up significantly and appear crispy and browned on both sides. Turn the heat off. Season with salt and pepper, then transfer to a paper-towel lined plate and set aside. Keep the residual oil in the pan. Note: There will likely be some bits of mushroom stuck to the pan. As long as these aren't burnt, keep them as is! If they are burnt, carefully remove from the pan.
- Add 4 cloves garlic, 1 small white onion, and 1 medium carrot to the pan and set over medium heat. Saute for 8 - 10 minutes, or until the vegetables have softened and the onions are translucent.
- Add 1 anchovy fillet and a pinch of black pepper, and saute for 1 minute. Use a wooden spoon to slowly begin mashing the anchovy (it will continue to disintegrate over time).
- Stir in 1 ½ teaspoons dried oregano and saute for 1 minute.
- Add 2 tablespoons tomato paste and saute for 1 - 2 minutes until paste turns a deep red color and the oil begins to separate. Stir in the ¾ teaspoon all-purpose flour and mix to incorporate into the paste.
- Add ¾ cup red wine and bring to a boil, scraping up any bits stuck to the bottom or sides of the pan. Simmer until wine has reduced by half and the mixture looks slightly glossy and thickened.
- Add the cooked mushrooms back into the pot, along with 1 cup mushroom broth (or 1 cup water and 1 teaspoon mushroom bouillon), 1 bay leaf (if using), and 1 tablespoon white miso paste, and bring to a boil. Taste and adjust seasoning for salt and pepper. Note: Mushroom bouillon and miso paste are both salty, so be careful about adding too much salt! And keep in mind, as the stew continues to reduce it will become saltier, so I recommend adding a little less salt than you might want. You can always adjust later.
- Reduce the heat to medium-low, and simmer the stew for 30 minutes, stirring occasionally. At the end of the 30 minutes, the liquid should have reduced significantly, appear glossy, and cling to the mushrooms. Note: If the liquid is reducing too much, add ½ cup of additional stock at a time. If there is still too much liquid, continue simmering until it reaches your desired consistency.
- Season to taste with salt and pepper, then top with parsley and serve over mascarpone polenta, pasta, or enjoy with warm bread.
- Prepping and cleaning mushrooms: Before cooking, make sure to remove any fibrous or tough parts of the mushrooms; these will be too chewy or tough to consume. Once trimmed, tear or slice mushrooms into bite-sized pieces.
- Mushroom bouillon: I highly recommend Better Than Bouillon's Mushroom Bouillon.
- Adjust as you go: Season often! Seasoning goes a long way here to build up these layers of flavors. The finished stew should be rich in flavor, with a bit of acidity from the red wine, saltiness from the mushroom bouillon, and sweetness from the vegetables. Want more acidity? Add a bit of red wine vinegar. Want more sweetness? Add a touch of honey. Want more savory flavor? Add a bit more miso paste or an additional anchovy!
- Give it time: I highly recommend allowing this dish to simmer for the full 30 minutes to allow the flavors to meld. If you feel it needs more time, continue to simmer over low heat.
- Store leftovers in an airtight container for 3 - 4 days in the fridge.