Sarah Brown
Mushroom bourguignon is a vegetarian take on the French beef bourguignon recipe. The beef in the original recipe is replaced with mushrooms, which are cooked in a rich stew made from red wine, vegetable broth, veggies, herbs, and seasonings. The finished dish is served over mashed potatoes, polenta, rice, or pasta noodles. The recipe is freezer-friendly and can be stored in an airtight container in the freezer for up to a year.
| Characteristics | Values |
|---|---|
| Type of dish | Vegetarian/vegan adaptation of the French beef bourguignon |
| Main ingredients | Mushrooms, red wine, vegetable broth, veggies, herbs, seasonings |
| Mushrooms used | Portobello, cremini, porcini, shiitake, oyster, black trumpets, chanterelles, maitakes |
| Additional ingredients | Olive oil, butter, tomato paste, thyme, oregano, salt, pepper, bay leaves, rosemary, flour, corn starch, dark soy sauce |
| Accompaniments | Mashed potatoes, rice, pasta, polenta, egg noodles, dinner rolls, focaccia, crusty bread |
| Calories | 240-370 kcal |
| Servings | 4 |
| Storage | Can be stored in an airtight container in the fridge for 4 days or frozen for up to 3 months-up to a year |
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What You'll Learn
Mushroom Bourguignon is a vegan take on the French beef dish
The process of making Mushroom Bourguignon involves pan-searing or browning the mushrooms in batches, and then simmering them in a broth of red wine, vegetables, and herbs. The mushrooms are typically a combination of different varieties, such as portobello, cremini, shiitake, and oyster mushrooms, each adding unique textures and flavours to the dish.
The dish is often served with a side of mashed potatoes, polenta, or pasta. It is a hearty and comforting meal, perfect for cold weather. The rich flavours and textures of Mushroom Bourguignon make it a popular choice for those seeking a satisfying vegan alternative to traditional French beef bourguignon.
The recipe has gained recognition for its intense flavour and ease of preparation, attracting both vegans and meat-eaters alike. It is a testament to the creativity of vegetarian cooking, showcasing the versatility of mushrooms and their ability to create a satisfying and flavourful dish.
Overall, Mushroom Bourguignon offers a delicious and vegan-friendly twist on a classic French recipe, providing a hearty and comforting meal for all to enjoy.
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It's a hearty, comforting stew
Mushroom bourguignon is a hearty, comforting stew that is perfect for cold days. It is a vegan and vegetarian take on the traditional French beef bourguignon, where the beef is replaced with mushrooms. The mushrooms are typically seared or browned in a pan with olive oil and sometimes butter, before being set aside. Aromatics such as onions, garlic, carrots, and anchovies are then sautéed in the residual mushroom oil and browned bits, adding depth of flavour to the dish. Red wine and vegetable broth are added to the aromatics, along with tomato paste, herbs, and seasonings. The mushrooms are returned to the pot, and the stew is thickened with a slurry made from flour and water or cornstarch. This rich stew is often served over a bed of creamy mashed potatoes, polenta, rice, or pasta noodles, providing a satisfying and indulgent dining experience.
The key to a delicious mushroom bourguignon is in the browning of the mushrooms and vegetables, which adds a depth of flavour to the dish. A variety of mushrooms can be used, such as portobello, cremini, shiitake, oyster, and porcini. Each type of mushroom contributes a unique texture and flavour, with meatier mushrooms like oysters and shiitakes providing a hearty bite, while more delicate varieties like chanterelles add complexity. The use of red wine is also essential to the bourguignon, with wines from the Burgundy region in France being the most authentic choice, although pinot noir or cabernet sauvignon are suitable alternatives.
To elevate the dish further, some recipes suggest adding miso paste and anchovy fillets to enhance the savoury, umami flavours. Others recommend a drizzle of melted butter, herbs, and cracked pepper over the mashed potatoes or a dollop of sour cream and sprinkling of chives or parsley on top of the stew. For those seeking a gluten-free option, cornstarch can be used in place of flour. The versatility of mushroom bourguignon extends beyond dietary preferences, as it can be served with a variety of sides, including dinner rolls, fluffy focaccia, or crusty bread.
Mushroom bourguignon is not only a comforting meal but also a visually appealing one, with its rich, earthy hues. It is a dish that can be shared and enjoyed with others, perfect for a cosy date night or a dinner party. The stew can be made ahead of time and frozen, making it a convenient option for those who like to plan ahead. Whether served as a main course or a side dish, mushroom bourguignon offers a hearty and satisfying experience that is sure to impress both meat-eaters and vegetarians alike.
Overall, mushroom bourguignon is a flavourful and comforting stew that showcases the versatility of mushrooms. With its rich flavours, hearty texture, and visual appeal, it is a dish that satisfies and warms the soul, making it an ideal choice for those seeking a hearty and indulgent vegetarian option during colder months.
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It's served with mashed potatoes, polenta, pasta, or rice
Mushroom bourguignon is a hearty and flavourful dish that is best served with mashed potatoes, polenta, pasta, or rice. This vegetarian take on the classic French beef bourguignon is perfect for a cold day. The mushrooms are pan-seared until browned and then simmered in a delicious broth of aromatics and red wine, resulting in a rich and comforting stew.
Mashed potatoes are a popular side dish for mushroom bourguignon, adding a creamy texture and a hearty flavour to the meal. For an extra touch of indulgence, a drizzle of melted butter, herbs, and cracked pepper can be added to the mashed potatoes. This combination creates a satisfying and indulgent dining experience.
Polenta is another excellent option to serve with mushroom bourguignon. It complements the earthy flavours of the dish and provides a comforting texture. For a more substantial meal, polenta can be cooked in the oven, requiring minimal active work. Some people like to add gruyere, asiago, or parmesan cheese to their polenta for an extra layer of flavour.
Pasta is also a versatile choice to accompany mushroom bourguignon. Fresh pasta, egg noodles, or pappardelle can be used to soak up the rich flavours of the stew. For a more elegant presentation, the stew can be spooned over a bed of pasta and garnished with sour cream and chives or parsley. This option adds a touch of sophistication to the dish.
Rice, including cauliflower rice, is another suitable side dish for mushroom bourguignon. It provides a neutral base that allows the flavours of the stew to shine through. Whether served with white or brown rice, this combination is a satisfying and nourishing option for those seeking a comforting meal.
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It's made with red wine and vegetables
Mushroom bourguignon is a vegan or vegetarian take on the French boeuf bourguignon recipe. The beef in the original recipe is replaced with mushrooms and cooked in a rich stew made from red wine and vegetables.
The mushrooms are typically pan-seared until browned, then simmered in a broth of aromatics and red wine. The process of browning the mushrooms and vegetables is an important part of building flavour in this dish. Mushrooms that are meatier and less delicate, such as oysters, shiitakes, and creminis, are recommended, with a smaller quantity of more delicate varieties like black trumpets, chanterelles, or maitakes.
The vegetables used in mushroom bourguignon include carrots, onions, and garlic, which are sauteed in the residual mushroom oil until softened. Some recipes also include shallots, thyme, and oregano. The red wine is then added to the pot, along with vegetable broth, and the mixture is brought to a simmer. To thicken the stew, a slurry of flour and water or cornstarch is stirred in.
Mushroom bourguignon is often served over a bed of mashed potatoes, rice, polenta, or pasta noodles. It is a hearty and comforting dish, perfect for cold weather.
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It's best cooked with a variety of mushrooms
Mushroom bourguignon is a vegan or vegetarian take on the French boeuf bourguignon recipe. The beef in the original recipe is replaced with mushrooms, which are cooked in a rich stew made from red wine, vegetable broth, veggies, herbs, and seasonings.
It's best to cook mushroom bourguignon with a variety of mushrooms. Different mushrooms have unique textures and flavours, and using a mix of mushrooms will add depth to the dish. For instance, meatier, less delicate mushrooms, such as oysters, shiitakes, and creminis, can be combined with smaller quantities of more delicate varieties, like black trumpets, chanterelles, or maitakes. Fresh mushrooms should be plump and firm, with a subtle, slightly earthy smell.
When preparing the dish, it's important to brown the mushrooms properly. This can be done by pan-searing or sautéing them in olive oil or butter over medium-high heat until golden brown and crispy. For the best results, the mushrooms should not be crowded in the pan, so it's advisable to cook them in batches.
Once the mushrooms are browned, they can be set aside while the aromatics (such as onions, garlic, carrots, and anchovies) are sautéed in the residual mushroom oil. After adding the red wine and broth, the stew can be thickened with a slurry made from flour and water or cornstarch. The mushrooms are then added back into the stew and simmered until tender.
Mushroom bourguignon can be served on a bed of mashed potatoes, rice, polenta, or pasta noodles, and enjoyed with a glass of wine and some crusty bread.
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Frequently asked questions
Mushroom bourguignon is a vegetarian/vegan take on the French boeuf bourguignon recipe. The beef in the original recipe is replaced with mushrooms and then cooked in a rich stew made from red wine, vegetable broth, veggies, herbs, and seasonings.
You can use a variety of mushrooms with unique textures and flavours. Some good types of mushrooms to use are portabellos, creminis, shiitakes, oysters, and porcinis.
Mushroom bourguignon is often served with mashed potatoes, polenta, pasta, or rice.
Mushroom bourguignon can be stored in an airtight container in the fridge for up to 4 days.
Yes, mushroom bourguignon can be frozen and stored in an airtight container for up to 3 months.
