Mushroom Bourguinon

Rich, hearty, and bursting with umami, this Mushroom Bourguignon is a vegetarian twist on the classic French dish that's perfect for weeknight dinners or special occasions. Tender cremini mushrooms are sautéed to golden perfection and simmered in a luscious red wine and vegetable broth infused with aromatic thyme, garlic, and bay leaf. A splash of soy sauce deepens the savory notes, while carrots, onions, and optional pearl onions add texture and sweetness. This comforting, flavor-packed dish is easy to prepare in just under an hour and pairs beautifully with creamy mashed potatoes, al dente pasta, or crusty bread for soaking up the velvety sauce. Whether you're a seasoned vegetarian or looking to incorporate more plant-based options into your meals, this Mushroom Bourguignon will become a household favorite.

Nutriscore Rating: 76/100

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 medium yellow onion, diced
• 1 medium carrot, peeled and diced
• 3 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup dry red wine
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 4 sprigs fresh thyme sprigs
• 1 None bay leaf
• 1 cup pearl onions, peeled (optional)
• 0 to taste salt
• 0 to taste black pepper, freshly ground
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 2

Add the cremini mushrooms and sauté for 5-7 minutes until browned and tender. Remove the mushrooms and set them aside.

Step 3

In the same pot, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the diced onion, carrot, and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until softened.

Step 4

Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.

Step 5

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for another minute, allowing the flour to toast slightly.

Step 6

Deglaze the pot by pouring in the red wine and scraping up any browned bits stuck to the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 7

Add the vegetable broth, soy sauce, thyme sprigs, bay leaf, and optional pearl onions. Stir well to combine.

Step 8

Return the sautéed mushrooms to the pot. Bring the mixture to a simmer, cover, and cook over low heat for 25-30 minutes, stirring occasionally.

Step 9

Taste and adjust seasoning with salt and pepper as needed. Remove the thyme sprigs and bay leaf before serving.

Step 10

Garnish with fresh chopped parsley and serve hot over mashed potatoes, pasta, or crusty bread.

Nutrition Facts

Serving size	1672.3 grams (1672.3g)

Amount per serving	% Daily Value*
Calories	1195

Total Fat 58.30g	75%
Saturated Fat 19.30g	97%
Polyunsaturated Fat 4.10g
Cholesterol 62mg	21%
Sodium 4173mg	181%
Total Carbohydrate 109.30g	40%
Dietary Fiber 20.60g	74%
Total Sugars 37.80g
Protein 32.60g	65%

Vitamin D 45IU	227%
Calcium 267mg	21%
Iron 9mg	50%
Potassium 3739mg	80%

*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: 48.0%

Protein: 11.9%

Carbs: 40.0%