This umami-rich dish provides a delicious vegetarian alternative to the traditional beef bourguignon. Everyone at the table will enjoy your Rich & Flavorful Mushroom Bourguignon. Even the carnivores in the crowd.
Full credit for this deliciousness must go to the folks at Bon Appétit. Don’t be intimidated by the substantial list of ingredients and instructions. I promise it will be worth it.
What you’ll need to make your Rich & Flavorful Mushroom Bourguignon…
- Dried mushrooms – Porcini or Shiitake will work here. The drying process concentrates the mushroom’s natural flavors, resulting in a more potent umami taste. They will be soaked in boiling water to create a flavor-packed broth that will be added to the dish.
- Boiling water – For soaking the dried mushrooms.
- Unsalted butter – It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. And you can better control the level of sodium in the final dish.
- Mixed fresh mushrooms – Trimmed & cut into 1′ pieces. Using any combination of crimini, button, portobello, oyster and/or baby shiitake will lend flavor and texture to your bourguignon.
- Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. If desired, gluten-free flour can be used as an alternative.
- Fresh carrots – Peeled & sliced 1/2″ thick on a deep diagonal. Fresh carrots are preferred over frozen since they hold up well during the braising process.
- Fresh garlic – Finely chopped.
- Pearl onions – Frozen pearl onions are used here. They are convenient and readily available in most stores. If preferred, peeled fresh pearl onions would be an excellent alternative.
- Tomato paste – Tomato paste adds a burst of umami, with its concentrated sweetness and mild acidity. Double-concentrated tomato paste (found in a handy tube) is recommended but regular paste would be fine.
- Dry red wine – Dry red wine adds flavor, acidity, and complexity. The alcohol in wine helps release flavors in other ingredients and breaks down fats. Burgundy is the traditional choice when making bourguignon dishes. You can also use Cabernet Sauvignon, Pinot Noir, Cabernet Franc or Syrah. Choose a wine that you would enjoy on its own. Anything that’s labeled as “cooking wine” should be avoided.
- Fresh thyme sprigs – Fresh thyme has a distinctive, earthy, and slightly peppery flavor with hints of sweetness and a subtle, floral aroma. The sprigs are added as they are, then removed before serving.
- Dried bay leaf – Bay leaf adds a subtle, herbal, and slightly floral flavor, with notes of thyme and oregano. Will be removed & discarded before serving.
- Soy sauce – Highly recommend using the low-sodium variety so that you can control the salt content in the final dish. For gluten-free, use low-sodium gluten-free tamari.
- Kosher salt – If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt.
- Freshly ground black pepper
- Extra-virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
- Fresh maitake or oyster mushrooms – Or a combination of both. Torn into bite-size pieces.
- Red wine vinegar – As an alternative, sherry vinegar can be used. The acidity of wine vinegar helps to balance and enhance the flavors.
- Fresh flat-leaf parsley – Finely chopped. Totally optional but highly recommended. The tender fresh herb is always preferred over the dried variety. Fresh parsley has a clean peppery taste with a touch of earthiness. Adds a brightness to the final dish. Save some to sprinkle over each bowl when serving.
- In a heatproof bowl, add the dried porcini or shiitake mushrooms to the boiling water.
- Give it a quick stir and let them soak until ready to use.
- You’ll be using the soaking liquid as an ingredient in the dish.
- Melt 2 tablespoons unsalted butter in a large high-sided skillet over high heat.
- Your skillet or braiser should have a capacity of at least 3½ quarts.
- Also, you’ll need a tight-fitting lid later on for the braising process.
- Add half of the mixed fresh mushrooms.
- Cook, stirring occasionally, until the mushrooms release their liquid.
- The mixture should come to a simmer in about 5 minutes.
- Continue to cook for 6 to 8 minutes more, stirring occasionally, until liquid evaporates.
- The mushrooms should now be a golden brown.
- Using a slotted spoon, transfer the caramelized mushrooms to a medium bowl.
- Repeat the process with another 2 tablespoons unsalted butter and remaining mixed fresh mushrooms.
Caramelizing the mushrooms is very important, so don’t rush the process. Similar to when you heavily sear your meat for a stew or pot roast, you’re building a rich flavor base.
- Return the first batch of mushrooms to the skillet.
- Sprinkle the flour evenly over the caramelized mushrooms.
- Cook, stirring often, until well incorporated for about 2 minutes.
- The flour may clump but will smooth out later in the braising process.
- Transfer the mushrooms back to the medium bowl.
- Scrape the pan to include as much flour as possible.
- Set aside until needed.
- In the same skillet, melt 2 tablespoons of the unsalted butter over medium heat.
- Add the sliced carrots & finely chopped garlic along with the frozen pearl onions.
- Cook, stirring often, until the vegetables are softened around the edges, for about 6 to 8 minutes.
- Add the tomato paste and cook, stirring constantly, until deepened in color, about 3 minutes.
- Pour in the dry red wine, scraping up any brown bits.
- Cook, stirring occasionally, for about 5 minutes until reduced by about one-third.
- Add the sprigs of fresh thyme, bay leaf, soy sauce and salt to the mixture.
- Hold a fine-mesh sieve over the skillet & pour the reserved dried mushroom soaking liquid through.
- Discard the mushrooms that are remaining in the sieve.
- Season generously with freshly ground pepper.
- Bring to a boil and cover the skillet.
- Reduce the heat so the mixture maintains a gentle simmer.
- Cook, stirring occasionally, until the carrots and onions are tender for about 45 to 50 minutes.
- Uncover and return the reserved caramelized mushrooms to the skillet.
- Cook, uncovered over low-medium heat, stirring occasionally.
- The mixture will thicken slightly & mushrooms will be tender in about 20 minutes.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat.
- Add 8 to 12-ounces of the maitake or oyster mushrooms in a single layer.
- Cook, undisturbed, until deeply browned and crisp underneath, about 5 minutes.
- Turn and cook until other side is golden, about 4 minutes.
- Set aside to be used just before serving.
- Stir the remaining 2 tablespoons unsalted butter into the mushroom bourguignon.
- Remove from heat and if needed, season with more salt and/or pepper.
- Remove the thyme and bay leaf; discard.
- If desired, add some finely chopped fresh parsley for color and texture.
- Spoon the crispy maitake or oyster mushrooms on top.
- Alternatively, the crispy mushrooms can be reserved to top off each individual serving.
- To serve, divide buttered cooked egg noodles, mashed potatoes or cooked polenta among plates for individual servings.
- Spoon mushroom bourguignon over top.
- Drizzle each serving with a little sherry wine vinegar or red wine vinegar.
- If desired, sprinkle some finely chopped parsley over the top.
Can you make this Rich & Flavorful Mushroom Bourguignon ahead of time?
Absolutely. Make it a day ahead without the crispy mushrooms, transfer to an airtight container and chill. It actually may be better the next day with more time for the flavor to develop.
When ready to enjoy, bring to a simmer over medium heat, adding splashes of water or broth to loosen as needed. If trying to keep this meatless, vegetable broth or stock is recommended. Otherwise, beef broth or stock would be another option,
The best way to enjoy your Rich & Flavorful Mushroom Bourguignon…
- My family’s first choice is a generous mound of this goodness piled on top of buttered cooked egg noodles. A lightly dressed green salad and crusty bread complete the meal.
- Mashed potatoes or cooked polenta also provide a delicious base.
- Imagine some of this deliciousness served alongside your freshly roasted meat or chicken.
- Grill a few slices of ciabatta bread and top it off with a spoonful along with your favorite grated cheese.
- For a special finishing touch, a dollop of sour cream or crème fraîche adds a luxurious, creamy texture.
Rich & Flavorful Mushroom Bourguignon
Adapted from Bon Appétit
This umami-rich dish provides a delicious vegetarian alternative to the traditional beef bourguignon.
Ingredients
- 1/4 cup dried porcini or shiitake mushrooms (0.3 ounce)
- 3 cups boiling water
- 8 tablespoons unsalted butter, divided (4 ounces)
- 40 ounces mixed fresh mushrooms, cut into 1" pieces (crimini, button, portobello and/or baby shiitake)
- 3 tablespoons unbleached all-purpose flour
- 2 large carrots, peeled & sliced 1/2"-thick on a deep diagonal (about 9 ounces)
- 10 garlic cloves, finely chopped
- 1 -14.4 ounce bag frozen pearl onions
- 2 tablespoons double-concentrated tomato paste
- 1 1/2 cups dry red wine
- 5 sprigs fresh thyme
- 1 dried bay leaf
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons kosher salt, plus more if needed
- freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 8 to 12 ounces maitake or oyster mushrooms, torn into bite-size pieces
- fresh flat-leaf parsley, finely chopped (optional, for serving)
- red wine vinegar or sherry vinegar (for drizzling on each serving)
- buttered egg noodles, mashed potatoes or polenta (recommended for serving)
Instructions
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In a heatproof bowl, add the dried porcini or shiitake mushrooms to the 3 cups boiling water. Give it a quick stir and let them soak until ready to use. You'll be using the soaking liquid as an ingredient in the dish.
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Melt 2 tablespoons of the unsalted butter in a large high-sided ovenproof skillet, braiser, or short wide pot (at least 3½ qt.) over high heat. Add half of the mixed fresh mushrooms and cook, stirring occasionally, until the mushrooms release their liquid. The mixture should come to a simmer in about 5 minutes. Continue to cook, stirring occasionally, until liquid evaporates and mushrooms are golden brown, 6 to 8 minutes more. Using a slotted spoon, transfer to a medium bowl.
Repeat the process with another 2 tablespoons unsalted butter and remaining mixed fresh mushrooms.
-
Return the first batch of mushrooms to the skillet. Sprinkle the flour evenly over the caramelized mushrooms. Cook, stirring often, until well incorporated for about 2 minutes. The flour may clump but will smooth out later in the braising process. Transfer the mushrooms back to the medium bowl, scraping the pan to include as much flour as possible. Set aside until needed.
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In the same skillet, melt 2 tablespoons of the unsalted butter over medium heat. Add the sliced carrots and finely chopped garlic along with the frozen pearl onions. Cook, stirring often, until the vegetables are softened around the edges, for about 6 to 8 minutes. Add the tomato paste and cook, stirring constantly, until deepened in color, about 3 minutes. Pour in the dry red wine, scraping up any brown bits. Cook, stirring occasionally, for about 5 minutes until reduced by about one-third.
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Add the sprigs of fresh thyme, bay leaf, soy sauce and salt to the mixture. Hold a fine-mesh sieve over the skillet and pour the reserved dried mushroom soaking liquid through. Discard the the mushrooms that are remaining in the sieve. Season generously with freshly ground pepper.
Bring to a boil and cover the skillet. Reduce the heat so the mixture maintains a gentle simmer. Cook, stirring occasionally, until the carrots and onions are tender for about 45 to 50 minutes.
-
Uncover and return the reserved caramelized mushrooms to the skillet. Cook, uncovered over low-medium heat, stirring occasionally, until mixture thickens slightly and mushrooms are tender, for 18 to 20 minutes.
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Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add 8 to 12-ounces of the maitake or oyster mushrooms in a single layer. Cook, undisturbed, until deeply browned and crisp underneath, about 5 minutes. Turn and cook until other side is golden, about 4 minutes. Set aside to be used just before serving.
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Stir the remaining 2 tablespoons unsalted butter into the mushroom bourguignon. If using, add the desired amount of chopped fresh parsley. Remove from heat and if needed, season with more salt and/or pepper. Remove the thyme and bay leaf; discard.
Spoon the crispy maitake or oyster mushrooms on top. Alternatively, the crispy mushrooms can be reserved to top off each individual serving.
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To serve, divide buttered cooked egg noodles, mashed potatoes or cooked polenta among plates for individual servings. Spoon mushroom bourguignon over; drizzle each serving with a little sherry wine vinegar or red wine vinegar. If desired, sprinkle some finely chopped parsley over the top.
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Do Ahead: Mushroom bourguignon (without the crispy mushrooms) can be made a day ahead. Transfer to an airtight container; chill. Bring to a simmer over medium, adding splashes of water or broth to loosen as needed, before serving.
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