{"id":78118,"date":"2022-12-07T17:00:19","date_gmt":"2022-12-07T16:00:19","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=78118"},"modified":"2025-12-10T12:56:15","modified_gmt":"2025-12-10T11:56:15","slug":"mushroom-bourguignon","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/mushroom-bourguignon\/","title":{"rendered":"Mushroom Bourguignon"},"content":{"rendered":"

Mushroom Bourguignon makes for a healthy and comforting vegetarian meal that\u2019s rich in delicious umami flavor. This plant-based version of the French classic Boeuf Bourguignon is made with dried and fresh mushrooms for a \u201cmeaty\u201d 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\u2019s a rich stew, wine-based stew that\u2019s best enjoyed on a cold winter day!<\/p>\n

What is a Bourguignon sauce?<\/h2>\n

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.<\/p>\n

\"Ingredients<\/p>\n

\"Mushroom<\/p>\n

\"Mushroom
\nMushroom Bourguignon – a vegetarian version of the original<\/h2>\n

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.<\/p>\n

Tips for the sauce<\/h2>\n

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> (a mini one is especially handy!).<\/p>\n

I recommend using a full bodied, dry red wine such as cabernet, merlot or other favourite that you also like to drink.<\/p>\n

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.<\/p>\n

Make this a vegan Bourguignon<\/h3>\n

This recipe can easily be adapted to be suitable for a vegan diet. In order for this recipe to be 100% vegan simply:<\/p>\n