Mushroom Bourguignon

5 from 21 votes

Inspired by beef bourguignon, this vegetarian-friendly mushroom bourguignon features rich, meaty mushrooms in a flavorful red wine gravy.

Prep Time15

Cook Time1

Total Time1 15

Servings: servings

Calories: 294kcal

Author: Karishma Pradhan

Ingredients

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) or ½ teaspoon soy sauce if vegetarian or vegan
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 - 2 tablespoons white miso paste
A handful of flat-leaf parsley finely chopped

Instructions

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 (optional) 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 - 2 tablespoons 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.

Video

Notes

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.
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!
Store leftovers in an airtight container for 3 - 4 days in the fridge.

Nutrition