Bourguignon de Champignons

Nutrition · per serving

Steps

1. 1

   Prepare everything before heating the pan: tear or thickly slice the mixed mushrooms, dice the shallots and carrot evenly so they cook at the same rate, chop the garlic, peel the pearl onions, halve the chestnut mushrooms, and measure the wine and stock. Pat the mushrooms dry if needed; dry mushrooms brown better and develop deeper flavour.

   500 g mixed mushrooms, torn or thickly sliced120 g shallots, finely diced120 g carrot, diced 5 mm3 cloves garlic, finely chopped300 ml dry red wine250 ml vegetable stock120 g pearl onions, peeled100 g chestnut mushrooms, halved
2. 2

   Heat a wide heavy casserole or sauté pan over high heat. Add the olive oil, then the mixed mushrooms in a single layer if possible. Season with the salt and black pepper and cook 6-8 minutes, stirring only occasionally, until the mushrooms first release their moisture and then begin to brown deeply at the edges. Proper browning is essential; if the pan steams, raise the heat and give the moisture time to evaporate.

   2 tbsp olive oil500 g mixed mushrooms, torn or thickly sliced1 tsp fine sea salt1/2 tsp ground black pepper
3. 3

   Reduce the heat to medium. Add the shallots and carrot to the browned mushrooms and cook for 4 minutes, stirring, until the shallots soften. Add the chopped garlic and tomato paste and cook for 1 minute more, stirring constantly, until the tomato paste darkens slightly; this removes raw acidity and builds savoury depth.

   120 g shallots, finely diced120 g carrot, diced 5 mm3 cloves garlic, finely chopped1 tbsp tomato paste
4. 4

   Sprinkle over the flour and stir for 30 seconds so it coats the vegetables and mushrooms without clumping. Pour in the red wine gradually, scraping the bottom of the pan to dissolve the browned bits. Add the vegetable stock, thyme, bay leaf, and soy sauce. Bring to a lively simmer.

   1 tbsp plain flour300 ml dry red wine250 ml vegetable stock4 sprigs fresh thyme1 bay leaf1 tsp soy sauce
5. 5

   Simmer uncovered over medium to medium-low heat for 20-22 minutes, stirring occasionally, until the sauce reduces to a glossy, lightly thickened consistency and the carrots are tender but not collapsing. The sauce should coat a spoon; if it seems thin, simmer a few minutes longer.

6. 6

   While the bourguignon simmers, heat a frying pan over medium-high heat with the olive oil. Add the pearl onions and chestnut mushrooms and sauté for 5-6 minutes until golden in spots and just tender. Add the grated garlic for the last 30 seconds. Browning these separately keeps their shape and gives the final dish a more refined texture.

   1 tbsp olive oil120 g pearl onions, peeled100 g chestnut mushrooms, halved1 small clove garlic, finely grated
7. 7

   Remove the thyme sprigs and bay leaf from the casserole. Fold in the sautéed pearl onions and chestnut mushrooms, then simmer for 2 minutes so the flavours marry. Taste and adjust seasoning if needed. Turn off the heat and let the bourguignon rest for 5 minutes; this short rest helps the sauce settle and cling better.

   4 sprigs fresh thyme1 bay leaf120 g pearl onions, peeled100 g chestnut mushrooms, halved
8. 8

   Spoon into warm bowls and finish with chopped parsley. Serve hot, ideally with mashed potatoes, crusty bread, or butter-free noodles to catch the sauce.

   2 tbsp fresh parsley, chopped

Origin & History

Bourguignon is rooted in Burgundy, where slow braises with red wine became emblematic of the region's cooking. While the classic version is made with beef, modern French home cooks and chefs often adapt the same method to mushrooms, which absorb the wine-rich sauce beautifully and create a deeply savoury vegan variation.