Mushroom Bourguignon

Rich, hearty, and undeniably satisfying, Mushroom Bourguignon is a vegetarian twist on the classic French dish that doesn’t compromise on flavor. This comforting recipe combines tender cremini mushrooms, sweet pearl onions, and earthy carrots, all luxuriously simmered in a red wine and vegetable stock reduction infused with garlic, thyme, and soy sauce for a depth of umami. Perfectly balanced with a subtle sweetness from tomato paste and a velvety texture enhanced by a touch of butter, this dish is a cozy, plant-based dinner option that’s perfect for weeknights or special occasions. Serve it over creamy mashed potatoes or with crusty bread to soak up the savory, wine-infused sauce. Ready in under an hour, this Mushroom Bourguignon is proof that meatless meals can be both elegant and indulgent.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 pound cremini mushrooms (sliced)
• 1 cup pearl onions (peeled)
• 2 medium carrots (peeled and sliced into rounds)
• 1 large yellow onion (diced)
• 3 pieces garlic cloves (minced)
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1.5 cups dry red wine (e.g., Pinot Noir or Merlot)
• 1 cup vegetable stock
• 1 tablespoon soy sauce
• 1 teaspoon fresh thyme (chopped)
• 1 piece bay leaf
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons parsley (chopped, for garnish)
• 1 serving mashed potatoes or crusty bread (for serving)

Directions

Step 1

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet over medium-high heat.

Step 2

Add the sliced cremini mushrooms in a single layer and sauté for 8-10 minutes until golden brown. Remove the mushrooms and set aside.

Step 3

In the same skillet, add the remaining olive oil and butter. Toss in the pearl onions and carrots, cooking for 5 minutes until lightly browned.

Step 4

Add the diced yellow onion and minced garlic to the skillet and sauté for 2-3 minutes until fragrant and softened.

Step 5

Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 6

Stir in the tomato paste and cook for 1 more minute, then deglaze the skillet by pouring in the red wine. Scrape the browned bits off the bottom of the pan for extra flavor.

Step 7

Add the vegetable stock, soy sauce, thyme, bay leaf, salt, and black pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.

Step 8

Return the mushrooms to the skillet and simmer for an additional 10 minutes, allowing the flavors to meld together.

Step 9

Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.

Step 10

Serve hot over mashed potatoes, or alongside crusty bread, and garnish with fresh parsley.

Nutrition Facts

Serving size	1965.2 grams (1965.2g)

Amount per serving	% Daily Value*
Calories	1431

Total Fat 60.40g	77%
Saturated Fat 20.90g	105%
Polyunsaturated Fat 3.40g
Cholesterol 72mg	24%
Sodium 2781mg	121%
Total Carbohydrate 146.60g	53%
Dietary Fiber 23.10g	83%
Total Sugars 46.50g
Protein 32.60g	65%

Vitamin D 45IU	227%
Calcium 283mg	22%
Iron 9mg	48%
Potassium 4208mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 10.3%

Carbs: 46.5%