Mushroom Bourguignon

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Author: Delphine Fortin
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Category: Savory
Cuisine: World Cuisine
Diet: Vegan

This rich and saucy mushroom bourguignon is a wonderful vegetarian stew, loaded with comforting and hearty flavors. The mushrooms have a meaty texture that makes it a wonderful veggie alternative to the classic bourguignon recipe. Enjoy with a side of mashed potatoes!

Ingredients

Scale

2 cups (7 ounces/200g) pearl onions, peeled and larger ones cut in half*
12 ounces (350g) white button mushrooms
12 ounces (350g) chestnut mushrooms
Extra virgin olive oil, as needed**
Salt and freshly ground pepper
2 shallots
3 garlic cloves, minced
3 carrots, peeled and sliced
2 stalks celery, sliced
1 Tablespoon tomato paste
2 ½ Tablespoons all-purpose flour
1 ½ cup (36 cl) red wine
1 vegetarian stock cube + 1 ½ cup (36 cl) water***
1 bay leave
3–5 sprigs thyme
2 sprigs rosemary
Parsley, for serving, chopped

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Instructions

Heat about 2 Tablespoons olive oil in a large pot placed over medium heat. Once hot, stir in half of the mushrooms and half of the pearl onions. Cook, until they are lightly brown on the bottom, then stir and cook on the other side. Season with salt and pepper. Using a slotted spoon, transfer the cooked mushrooms and onions to a shallow dish or plate, while cooking the remaining ones. Transfer the last batch to the same shallow dish, and set aside.
Reduce heat to medium low and add one more Tablespoon of olive oil in the pot. Add shallots, carrots, celery, and saute for about 5 minutes or until soften, stirring often. Add the minced garlic and saute for one more minute. If necessary, add a splash of olive oil, then stir in the tomato paste and the flour. Add the vegetable stock cube, wine, water, as well as the herbs (bay leaf, thyme and rosemary).
Add the reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and the sauce has thickened, about 30-40 minutes. Add a little bit more water of stock if the sauce is too thick. Taste and adjust seasoning as needed, and remove the herbs from the pot.
Add fresh, chopped parsley over the pot, give a good stir, then serve the mushroom bourguignon with a side of mashed potatoes. Enjoy!

Notes

* If you don’t have pearl onions, you can skip them in the recipe. Simply cook the mushrooms separately, and consider adding half an onion along with the shallot-carrot-celery mixture.

** If you are not strictly vegan, you may consider using a mix of butter and olive oil, for a maximum of flavors.

*** Or use 1 ½ cup vegetable stock if easier.