Mushroom Bourguignon recipe

Ingredients

• 60 ml (4 tbsp)olive oil
• 4 to 5very large portobello mushrooms, stalks removed and cut into bite-sized chunks
• 10shallots, peeled
• 300 gbutton mushrooms, quartered
• 6 largecarrots, peeled and roughly chopped
• 3 clovesgarlic, peeled
• 2 stalkscelery
• 2courgettes, roughly chopped
• 6 sprigsthyme
• 3bay leaves
• 1 bottlered wine
• 240 ml (1 cup)vegetable stock
• to tastesalt and black pepper
• about 40 g (1/3 cup)plain flour

Instructions

1. 1

   Cook the vegetables

   Set a very large saucepan or slow cooker over a low heat and add 30 ml (2 tbsp) of the olive oil. Fry the shallots for about 15 minutes, until lightly golden. Add the carrots, garlic and celery, raise the heat to medium and cook until the carrots are golden. Lift the vegetables out and set aside.

2. 2

   Brown the mushrooms

   Put the flour in a bowl and season with salt and pepper. Toss the portobello mushrooms in the flour. Add the remaining 30 ml (2 tbsp) olive oil to the pan and raise the heat to medium-high. Brown the mushrooms, working in two batches if needed. Once they are browned, lower the heat to medium and add the wine, vegetable stock, bay leaves and thyme. Bring to a simmer, then cover and cook on low for 45 minutes, stirring occasionally.

3. 3

   Add remaining vegetables

   Return the reserved vegetables to the pan and add the courgettes and button mushrooms. Simmer for 30 minutes.

4. 4

   Serve the stew

   Serve with mashed potatoes and/or crusty bread.

What is mushroom bourguignon?

Bourguignon takes its name from Burgundy in France and is traditionally a slow-cooked stew with red wine. This vegetarian version uses large portobello mushrooms in place of beef, with shallots, carrots and herbs in a wine-rich sauce.

The mushrooms bring a substantial texture, while button mushrooms and courgettes join later in the cooking. That staggered addition gives the vegetables different textures rather than cooking them all for the full simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 342 calories, 7g protein, 37g carbs, 10g fat.

The recipe's stated nutrition per serving is 342 kcal, with 37 g carbohydrates, 9.8 g fat and 6.7 g protein. Carbohydrates mainly come from the carrots, flour and other vegetables; the olive oil supplies most of the fat, while the mushrooms contribute some protein. Serve it with a generous portion of vegetables alongside, or choose one accompaniment—potatoes or bread—to balance the plate.

Choosing the mushrooms

Portobellos: cut them into generously sized chunks so they hold their shape through browning and simmering. Coating them in seasoned flour helps them brown and gives the sauce body.

Button mushrooms: quarter them and add them with the courgettes for the final 30 minutes. This keeps their texture distinct from the longer-cooked portobellos.

Build flavour in stages

Shallots: cook them gently in the first portion of oil for around 15 minutes, until lightly golden. This slow start softens them and adds a savoury base to the stew.

Carrots, garlic and celery: cook these with the shallots until the carrots turn golden, then lift the vegetables out before browning the mushrooms. They return to the pan for the final simmer.

Brown without crowding

Give the portobello pieces room in the pan so they brown rather than release moisture and steam. If they do not fit in a single layer, brown them in two batches as the method suggests.

Once the mushrooms are coloured, add the wine, stock and herbs and bring the liquid to a simmer before covering the pan. Stir occasionally during the 45-minute low simmer.

Check the final texture

The portobellos should be tender after their covered simmer, with the sauce thickened by the flour coating. Add the remaining vegetables for the last 30 minutes, until the courgettes and button mushrooms are tender but still hold their shape.

If the sauce is not simmering gently, adjust the heat rather than letting it boil hard. A steady, low simmer suits this long-cooked stew.

Timing and serving

Allow about 115 minutes in total, including the time to cook the shallots, brown the mushrooms and simmer the stew. Keep the final 30-minute vegetable stage in mind when planning when to make the sides.

Mashed potatoes make a soft, filling base for the wine sauce, while crusty bread is useful for scooping it up. You can serve either, or offer both at the table.

Recipe notes & tips

• Use a pan large enough to brown the mushrooms in a single layer, or work in batches.
• Cut the portobello mushrooms into similarly sized chunks so they brown at a similar rate.
• Keep the shallots over a low heat and give them the full 15 minutes to turn lightly golden.
• Stir occasionally during the covered 45-minute simmer so the stew cooks evenly.
• Add the courgettes and button mushrooms only for the final 30 minutes, as directed.
• Taste and adjust the salt and pepper before serving.

Variations

• Use extra thyme: add a few more sprigs if you want a more pronounced herbal note.
• Choose a different red wine: use a dry red wine that you enjoy drinking.
• Add pearl onions: use them in place of some of the shallots for a different onion texture.
• Serve with polenta: spoon the stew over soft polenta instead of mashed potatoes.
• Add a green side: serve with steamed green beans for a simple vegetable accompaniment.

Common mistakes to avoid

• Crowding the mushrooms: they can steam instead of browning; cook them in two batches if necessary.
• Rushing the shallots: they need about 15 minutes on low heat to become lightly golden.
• Adding all the vegetables at once: keep the courgettes and button mushrooms for the last 30 minutes.
• Boiling the stew hard: lower the heat after it simmers so it cooks gently under the lid.
• Skipping the flour coating: toss the portobellos in seasoned flour before browning to follow the method and help thicken the sauce.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until hot throughout, stirring occasionally; add a small splash of stock or water if the sauce has thickened too much.

Frequently asked questions