Mushroom Bourguignon
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
327 kcal
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Course
Main Course
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Cuisine
French
Mushroom Bourguignon
Description
This recipe starts by gently frying finely diced onions until soft, then adding a blend of button, chestnut, and mini portobello mushrooms which reduce significantly during cooking. Baby carrots and cooked chestnuts introduce sweetness and nuttiness. Tomato paste and Henderson’s Relish (or soy sauce/tamari) contribute umami and depth, while red wine and vegetable stock form a robust braising liquid seasoned with bay leaf and thyme.
The stew is slowly simmered until the sauce reduces and thickens, incorporating xanthan gum or cornflour for desired consistency. Once complete, it is seasoned with salt and pepper and fresh flat-leaf parsley is stirred through. The resulting dish offers tender mushrooms and vegetables in a thick, flavorful sauce with a balance of acidity from the wine and richness from the umami components.
Traditionally served over mashed potatoes and green vegetables, this dish suits a vegetarian or vegan diet using vegetable stock. It stores well refrigerated, and dried porcini mushrooms can be added soaked to deepen the flavor. Thickening agents like xanthan gum can be substituted with flour or cornstarch.
Ingredients
- 4 tbsp olive oil
- 1 onion finely diced, large
- 1 tsp salt
- ½ tsp black pepper ground
- 2 tsp garlic paste
- 200 g button mushroom 7 oz, halved
- 200 g Chestnut mushroom quartered, 7 oz
- 200 g mini portobello mushroom 7 oz, sliced
- 20 carrot topped and tailed, baby
- 150 g chestnut chopped, cooked, 1 cup
- 2 tbsp tomato paste concentrated
- 2 tbsp Henderson's Relish or Soy Sauce / Tamari
- 240 ml red wine I used Artesano de Argento Malbec Cabernet Franc, 1 cup
- 480 ml vegetable stock 2 cups
- 1 bay leaf
- 1 thyme sprig
- ½ tsp xanthan gum or 1 tsp cornflour see notes
- 3 tbsp flat leaf parsley , chopped
- salt to taste, to season
- black pepper to taste, to season
Instructions
- Heat the oil in a deep pot (Dutch Oven), add the onions, salt and pepper. Pan fry the onions over low heat, stirring, until softened, about 5-7 minutes.
- Add garlic and mushrooms – it will look like A LOT of mushrooms but they will quickly cook down. Sauté for a couple of minutes, stirring.
- Add the carrots, chestnuts, tomato paste, Henderson’s Relish, wine and stock. Bring to a boil and add the bay leaf and thyme.
- Partially cover the pot, lower the heat and simmer gently, stirring occasionally, until the sauce has reduced and the carrots are fork tender. Stir in a little hot water if the pot looks like it is getting too dry.
- If you feel the sauce needs to be thickened, stir in the Xanthan Gum (or see notes) and simmer until the gravy thickens slightly.
- Discard the bay leaf and thyme sprig. Check the seasoning, adding salt and pepper to your taste. Stir in half the parsley, reserving some to serve with the dish.
- Serve over mashed potatoes with some steamed green vegetables if you like.
Notes
- Store leftovers refrigerated and reheat until piping hot before serving.
- Add 4 tablespoons of dried porcini mushrooms rehydrated in boiling water to enhance flavor, using soaking liquid in place of some stock.
- If needed, thicken the sauce with xanthan gum, flour, or cornflour dissolved in cold water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 1691mg | 70% |
| Potassium | 1107mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 7513IU | 150% |
| Vitamin C | 26mg | 29% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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