Mushroom Bourguignon makes for a healthy and comforting vegetarian meal that’s rich in delicious umami flavor. This plant-based version of the French classic Boeuf Bourguignon is made with dried and fresh mushrooms for a “meaty” texture rather than beef and cooked in a rich stew made from red wine, vegetable stock, vegetables, herbs, and seasonings. The finished mushroom bourguignon, in this case, is served over with vol-au-vent pastry cases for a delicious holiday meal, but can also be served over a bed of mashed potatoes, polenta, or pasta noodles. It’s a rich stew, wine-based stew that’s best enjoyed on a cold winter day!
What is a Bourguignon sauce?
Sauce Bourguignon (otherwise known as ‘Burgundy sauce’) is a French sauce with a base of red wine with onions or shallots, a bouquet garni (parsley, thyme and bay leaf), and vegetables like carrot and celery. A traditional recipe is made with beef which is slow-cooked in a Burgundy-style wine, such as a pinot noir.
Mushroom Bourguignon – a vegetarian version of the original
This plant-based Bourguignon recipe unlike the original, uses mushrooms in place of beef and is made with thyme and bay leaf, with a sprinkling of Italian parsley as garnish for a pop of colour and freshness rather than a bouquet garni. One thing remains the same, this mushroom version of bourguignon is just as hearty and satisfying as the original.
Tips for the sauce
I use yellow onions for this recipe, however if you can find them, pearl onions are a great alternative, especially if you are serving this sauce over potatoes. In this case, you can also cut the carrots in chunks. I like mushrooms to be the focus here, so the carrots and onions are very finely chopped. This can quickly and easily be done using a food processor (a mini one is especially handy!).
I recommend using a full bodied, dry red wine such as cabernet, merlot or other favourite that you also like to drink.
If you are a flexitarian, feel free to use beef stock for this recipe. This will give it a deeper flavour that more resembles the original.
Make this a vegan Bourguignon
This recipe can easily be adapted to be suitable for a vegan diet. In order for this recipe to be 100% vegan simply:
- trade out butter for a vegan alternative
- choose a vegan certified wine
- use a vegan Worcestershire sauce (optional)
Looking for other hearty mushroom recipes?
Try one of these favourites:
- Vol-au-vent (Königin-Pasteten) with a Creamy Veal and Mushroom Ragout
- Chicken Marsala With Mushrooms
- Mushroom Stroganoff
- Zurich Ragout (Zürcher Geschnetzeltes) with Turkey
- Mushroom Hand Pies
Mushroom Bourguignon
Ingredients
For the dried mushrooms:
- 15 g dried porcini mushrooms
- 1 cup boiling water (250 ml)
For the fried mushrooms:
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 kg cremini mushrooms, stems trimmed and sliced
For the Bourguignon sauce:
- 1 tablespoon olive oil
- 2 small yellow onions, finely diced
- 1 large carrot, finely diced
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 1 1/2 tablespoons flour
- 1 cup dry red wine (full-bodied) (250 ml)
- 1 cup vegetable stock or broth (250 ml)
- 2 bay leaves
- 1 1/2 teaspoons fresh thyme leaves
- Sea salt and freshly ground black pepper, to taste
- 1 teaspoon Worcestershire sauce (optional)
- Chopped flat-leaf parsley, to garnish
To serve:
- 4 large or 8 small ready-made vol-au-vent cases
- Alternatively serve over a bed of mashed potatoes, polenta, or pasta noodles.
Method
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Place the dried porcini mushrooms in a small bowl and cover with the boiling water; set aside.
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In a large heavy-bottomed deep skillet or Dutch oven, heat a little olive oil and butter over medium-high heat. Fry the mushrooms in batches, until they release their moisture and are lightly browned adding additional oil and butter between each batch (5-7 minutes). Transfer the mushrooms to a plate to cool.
Note: when using a 28cm skillet it should be possible to brown the mushrooms in three batches. They will shrink as they cook, which will allow them to further brown in an even layer before transferring to a plate to cool.
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Reduce the heat to medium. Add 1 tablespoon oil to the skillet, as well as the onion and carrot until lightly caramelized, about 8 minutes. Add tomato paste and garlic and stir constantly until aromatic (1-2 minutes). Add flour and stir until incorporated.
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Add the red wine, and using a wooden deglaze the pan, scraping up any bits from the bottom. Cook until reduced by at least half, about 5 minutes.
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Strain in the porcini liquid into the pan, roughly chop the porcini and add to the pan. Followed by the vegetable stock, bay leaf and thyme; season with salt and pepper. Bring to a simmer, then reduce the heat and cover with a lid. Cook at low simmer for an 1 hour, stirring occasionally. Taste and season with additional salt and pepper, to taste. Stir in the Worcestershire sauce (optional).
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Finally, stir in mushrooms and cook, uncovered until heated through.
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Meanwhile, preheat the oven to 350°F/ 175°C (155°C fan—assisted) and warm the vol-au-vents for 2 minutes.
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Transfer the pastry cases to a serving plate. Fill the centres with the hot mushroom bourguignon mixture, letting the excess cascade down the sides. Sprinkle with parsley and enjoy!
Notes
- Feel free to use a mix of mushrooms for this recipe. A mix of button, cremini, portobello and/or king oyster works well for this vegetarian bourguignon recipe, thanks to their meaty texture. Let them brown when searing; the caramelization adds a lot of depth to the sauce.
- You can also quarter the mushrooms rather than slicing them (or half if small). Fry them in batched until nicely golden brown, and then at the end of the recipe, cooked for an additional 10 minutes (or until tender and cooked through) before serving.
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