AI-generated image
Mushroom bourguignon
Mushrooms, shallots and carrots braised in Burgundy red wine
Burgundy's famous stew is traditionally made with beef, but the flavours that make it special are all in the sauce: red wine from the region's vineyards, small whole onions, carrots, thyme and mushrooms. This meat-free version gives the mushrooms the starring role, browned hard so they turn meaty and dark, then simmered in a glossy wine sauce. It is a winter dinner in French homes, served over creamy mashed potatoes, buttered noodles or with a crusty baguette. Pick a vegan-friendly wine if that matters to you. Chef's tip: brown the mushrooms in a hot pan in batches until the liquid they release has evaporated; adding them all at once is the common mistake and they boil instead of browning.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/7 doneStep 1: Heat 1 tbsp of 4 tbsp olive oil in a large heavy pot over a high heat. Add a third of 1 ⅔ lb chestnut mushrooms and leave them for 2 minutes before stirring. Cook for 5–6 minutes in total, until the juices have gone and they are deep brown. Lift out and repeat with the rest, adding oil as needed.
18 minStep 2: Lower the heat to medium. Add the last of the oil, 9 oz small shallots or pearl onions and 2 carrots and cook for 6–8 minutes, until the shallots are golden on the outside.
7 minStep 3: Stir in 3 cloves garlic and 1 tbsp tomato paste and cook for 1 minute until the paste darkens.
Step 4: Pour in 1 ¾ cups red wine (Burgundy or Pinot Noir), scraping up the brown bits from the bottom, and boil for 3 minutes so the raw alcohol smell fades.
3 minStep 5: Add 1 cup vegetable stock, 4 sprigs thyme, 2 bay leaves and the mushrooms. Cover and simmer over a low heat for 15 minutes, until the carrots and shallots are tender.
15 minStep 6: Stir in 1 tbsp cornflour and simmer for 2 minutes, until the sauce turns glossy and coats a spoon. Season with 1 tsp salt and ½ tsp black pepper.
2 minStep 7: Remove the herb stalks, scatter with 2 tbsp flat-leaf parsley and serve over mashed potato.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 7 g
- Carbs
- 17 g
- Fat
- 11 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mushroom bourguignon take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of chestnut mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of small shallots or pearl onions?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Spinach with mushrooms
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
