Mushroom Bourguignon

in Dinner

In the last month, I’ve worn all my heavy coats, played in the snow, and added a down comforter to my bed. I’m in total winter mode.

The fact that it is now 80 degrees in LA is not going to change that.

I’m still going to walk around my apartment every morning wearing fuzzy socks, order hot coffee instead of iced, and make big pots of steaming, comforting food.

Like this mushroom bourguignon. This is cozy comfort food at it’s best. It’s every bit as delicious as the beefy stuff, only you’ll be stuffing your face with beefy portabello mushrooms. So you don’t have to feel guilty about eating seconds. Or thirds. Or…whatever number of servings I got to.

Mushroom Bourguignon

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Adapted from Smitten Kitchen

Normally I end up with a little more f the “gravy” when I cook this recipe; I think next time I’ll make sure to sear the mushrooms a little better. I omitted the pearl onions this go round since they’re not my favorite part of the recipe. If you’re a fan then of course add them back in.

Serves 4
3 tablespoons olive oil
2 pounds portabello mushrooms, sliced into ¼ inch slices
½ carrot, finely chopped
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups vegetable broth
2 tablespoons tomato paste
3-4 sprigs fresh thyme (or ½ teaspoon dried)
1 tablespoon butter
1 ½ tablespoons all purpose flour
1 cup pearl onions, peeled and thawed if frozen (optional)
Egg noodles, cooked

Heat two tablespoons olive oil in a medium dutch oven or large sauce pan over high heat. Sear the mushrooms for about three or four minutes or until they start to darken. Before they begin to release much liquid remove from heat and set aside.

Lower the heat to medium and add in another tablespoon of olive oil. Saute the carrots, onion, thyme, salt and pepper for about 10 minutes until the onions are lightly browned. Add the garlic and cook for another minute.

Add the wine to the vegetables and turn the heat back up. Reduce it by half, scraping the bottom of the pot to remove any bits that are stuck. Add in the tomato paste and the broth. Remove the thyme sprigs (if using fresh) and add back in the mushrooms (and any juices that have collected) and simmer the mixture for 20 minutes, or until the mushrooms are very tender. Add in the pearl onions (if using).

Combine the tablespoons of butter and flour and stir it into the stew. Lower the heat and simmer for 10 minutes, or until the sauce is thick and has a nice consistency. Spoon the mixture over egg noodles.

{ 25 comments… read them below or add one }

Bethany @Bridezilla Bakes January 17, 2011 at 4:33 am

Yes! Love the meat swap-out here. And I love that this doesn’t take three hours to put together, like the traditional beef version. Comfort food in a hurry. Yes please — and it’s 8 degrees here, so I don’t have the “it doesn’t feel like winter” thing going on :)


Holli January 17, 2011 at 7:41 am

This looks fabulous, my boyfriend will love it!


Amy @ The Savvy Kitchen January 17, 2011 at 7:53 am

Love the use of mushrooms in this! Will definitely have to give it a try!


laura @ alittlebarefoot January 17, 2011 at 8:23 am

i totally get it – last night i made coq au vin, 80-degree weather be damned! this looks delish.


Joanne January 17, 2011 at 9:39 am

I try to never let the weather hold me down. And I like to think of the seasons as a state of mind rather than as an actual environmental thing. Which is why I roast butternut squash in the summer and eat salads in winter. I’m kind of in a winter mood right now though. And I love how super healthy this is!


Blog is the New Black January 17, 2011 at 11:12 am

Looks amazing! I love mushrooms.


Susan (Oliepants) January 17, 2011 at 12:30 pm

I love the idea of using mushrooms! Looks delicious and so hearty!


Kristen January 17, 2011 at 2:53 pm

OMG! I love this recipe! I am going to have make it this week!


Georgia* Bakery Bookery January 17, 2011 at 4:04 pm

It’s hot here but that recipe is ringing my bells anyway – great idea using the mushrooms!!


Ann January 17, 2011 at 4:35 pm

This looks so good and so homey. love the flavors. I’ll be trying this soon.


Kat January 17, 2011 at 5:10 pm

Sometimes I think I like mushrooms more than meat. This looks amazing. I definitely need it in my region of the country…we’re supposed to be below zero in the next few days. Eek!


SHerbitter January 17, 2011 at 5:32 pm

How much wine? I was going to make this tomorrow or Wednesday and thought, “Well, it’s probably burgundy, but I’ll check.” And no wine in the list of ingredients!


Caroline January 17, 2011 at 5:42 pm

oh sorry about that! thanks for telling me I fixed the recipe :) You just need 1 cup of any full-bodied red wine that you have


SHerbitter January 17, 2011 at 5:42 pm

Thanks!!! :)


Tara January 17, 2011 at 6:56 pm

This looks perfect for a winter day. I am in love with mushrooms, so I can’t wait to try this.


Kayla @ Let's Live Wholesome January 17, 2011 at 7:42 pm

Oh wow, not his just sounds phenomenal. I’m a mushroom freak, so this is more or less my dream come true.

Bookmarking pronto.


Katrina January 18, 2011 at 3:57 am

Amazing! I love learning different ways to make mushrooms :)


Tina January 18, 2011 at 9:36 am

Oh yum – will totally make it this weekend :)


Nadette@Eat, Read, Rant! January 19, 2011 at 7:12 pm

I’m loving the vegetarian version of this dish! I’m certainly going to need dishes like this to get me through the rest of this east coast winter without clogging my arteries.


bonnie January 19, 2011 at 8:45 pm

Got a mushroom kit for Xmas–some beautiful oyster mushrooms went right into this recipe tonight! Turned out great but think I’ll add some sauce to the butter/flour mixture before putting it into the pot next time. Thanks–easy, quick and wonderful.


Dana January 19, 2011 at 10:25 pm

I bet that this would be great with a mixture, a medley if you will, of mushrooms. Cutting down on the portabello mushrooms may reduce the meaty effect in the bourguignon. What do you think?


Betty @ scrambled hen fruit January 22, 2011 at 9:19 pm

I consider portobellos to be a meaty mushroom- I know they’d be satisfying in this meatless dish. :) It looks fabulous!


John February 14, 2011 at 1:12 pm

This looks great. I will have to try it. FYI, Bisto is a brown gravy mix that has no meat in it.


Emily April 15, 2012 at 6:13 pm

This looks delicious, im thinking about using your polenta fries recipe, cutting them a bit thicker and topping them with this mushroom bourguignon.


Adrianna April 15, 2012 at 10:50 pm

Super good idea!


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